Here is an old fashioned recipe. I say old fashioned because if you go to most restaurants today and order Steak Tartare, generally they have already pre mixed it for you. Personally I like to mix my own or at least have it mixed at the table by my waiter. Who doesn’t want their food to taste? So here is the way this classic used to be done. ( and no, I don’t use Ketchup ) You can use top sirloin if you wish but I prefer the tenderloin. Make sure you source your meat from a reputable butcher as cross contamination is a real concern. Disclaimer: I have followed all the protocols for food safe as in a professional kitchen as shown in my video. Having said that this is one of my favorite recipes. Very simple, very tasty. Hope you enjoy it as much as I do. Makes 4.
Steak Tartare Ingredients
Ingredients
- 800gr. beef tenderloin center cut
- 5 medium shallots
- 4 large sprigs of flat parsley
- 1 jar green capers, drained and slightly chopped
- 10 cornichon pickles rough chopped
- 4 tbsp. Dijon mustard
- Lea and Perrins
- Tobasco
- 4 raw egg yolks
- Salt and pepper
Steak Tartare
- Wash the tenderloin well.
- Rough chop the tenderloin. Set aside in the fridge while prepping the rest.
- Rough chop the shallots, cornichon, parsley and cappers.
- Remove the steak and portion on the plates in the center as seen in the video.
- Place the above ingredients equally distanced on the plate.
- Have the mustard, L and P, Tobasco, salt and pepper on the table.
- Add an egg yolk to the center of the steak. Break yolk.
- Start mixing the ingredients to the center of the steak tasting as you go if you are not sure what you like.
- I make crostini to serve with it.
Directions
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