The key to successful steak tartare is fresh beef, hand-chopped at the very last minute before mixing and serving. If you have a small meat grinder with a large mesh blade, that will work, but never put the meat into a food processor. Origins of steak tartare trace anecdotally to the foodie legacy of Genghis Khan and the Tartar warriors eating raw meat after a day’s battle.
🍷 Wine Pairing: A robust red pairs nicely with steak tartare. Enjoy!
Steak Tartare
Prep Time
20 mins
Course:
Appetizer
Servings: 6 people
Ingredients
- 1 ¼ pounds Moody’s fresh sirloin some use tenderloin, I use sirloin for the flavor
- Sea salt and freshly ground black pepper
- 2 egg yolks*
- 1 small white onion finely chopped
- 2 T Dijon mustard
- 2 t anchovy paste
- 2 T ketchup
- 2 t Worcestershire sauce
- Dash of hot sauce or Tabasco
- ¼ C canola oil
- 1 oz Cognac
- 2 T capers chopped
- 2 T cornichons finely chopped
- 4 sprigs of fresh flat leaf parsley
Instructions
-
Place the egg yolks in a large stainless steel bowl, add the mustard and anchovy paste and whisk well.
-
Add the ketchup, Worcestershire sauce, hot sauce (Tabasco), salt and pepper and mix well again.
-
Slowly whisk in the oil, then the Cognac – mix well and fold in the onions, capers, cornichons and parsley.
-
Add the chopped meat to the bowl and mix well with clean hands.
-
Adjust seasoning to taste
-
Serve immediately on a chilled serving dish or chilled individual appetizer plates with toasted bread points.
Recipe Notes
*If you’re skittish about using raw eggs, buy pasteurized eggs or simply boil them for 60 seconds.
