Ok, I know this isn`t going to be for everyone but for those who are game this is absolutely, phenomenally ridiculously pure yum! Yes, it is raw beef & yes that`s a raw egg yolk but you need to get past it & dive in. This simple man`s plan to better eating today is Bistro Steak Tartare at Home. A classic dish originating from the north of France (and the Tartar Tribes, hence it`s name) this tastes amazing and is so simple & quick to prepare. I served mine with French fries, an Arugula salad with a Shallot-Lemon Vinaigrette & crostini`s as a vessel for the Tartare.
A couple of words of advice:
First, buy the highest quality meat available, don`t cheap out here. Really filet mignon is the only choice in my opinion & either prime or a really choice rating. I prefer to hand cut my Tartare. You can grind it & if so do it yourself unless you have the utmost confidence in the cleanliness of your butchers equipment. We are using raw meat after all so let`s take out as many bacteria variables as possible.
Second, the eggs. Use as absolutely fresh as possible & try to keep the yolk & outside of the shells from coming into contact.
Third, keep everything as cold as possible while preparing your dish.
Let`s get started because I`m getting hungry. Here`s what you`ll need for your Bistro Steak Tartare at Home:
Filet Mignon-1 lb well cleaned
Eggs- 4, yolks separated
Fresh Parsley- 3 Tablespoons finely chopped
Capers- 2 Tablespoons drained, rinsed & chopped
Shallot- 1 large or 2 small finely chopped
Chives or Green Onion- 1 Tablespoon thinly sliced
Dijon Mustard- 2 Tablespoons
Worcestershire Sauce- 1 Tablespoon
Tabasco Sauce- 2 teaspoons
Lemon Zest- 1 Tablespoon
Anchovies-2-3 filets (optional, I would have used but didn`t realize I was out)
S & P
Prep the shallot, parsley, capers, chives or green onion & lemon zest.Mix together the Dijon, Worcestershire, Tabasco & Season heavily with salt & pepper.
Cut your filet. It`s easier if you put it in the freezer for a 1/2 hour or so or until the outside is frozen & the inside is firm. Make sure your knife is super sharp & slice thinly in long strokes. I like to do this in stages where I`ll slice 1/2 the meat and return it to the freezer while I slice the remaining. Then return the 2nd half to the freezer while I finish mincing the 1st. You`re looking for 1/4 inch cubes maximum. I like mine smaller. From your slices cut into thin strips & then cube. Add your beef to a chilled mixing bowl..
To the beef add the other ingredients. Some people like to incorporate the egg yolk at this stage which is perfectly acceptable. I prefer to add it on top when serving but that`s just me.
Using a spatula gently fold together until well combined.
Cover the Tartare mixture directly with a piece of plastic wrap & refrigerate for a 1/2 an hour for the flavors to combine. We`re ready to plate.
Mound a portion on each person`s plate & top with an egg yolk.
Serve and enjoy you`re Bistro Steak Tartare at Home !!