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.
- 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
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.
*If you’re skittish about using raw eggs, buy pasteurized eggs or simply boil them for 60 seconds.