Steak tartare

For the first time ever I made steak tartare. As an adult I have thoroughly started to appreciate rare meat, and it was about time I made my first steak tartare. But there are sooo many recipes to chose from, I asked for help on Twitter. Maybe someone had the ultimate recipe at hand. It certainly paid off and the lovely Hanna at Swedish Meatball Eats London shared a link.

The recipe is courtesy of Anthony Bourdain, so it was bound to be good. I did chicken out regarding the anchovies though. I lika anchovies, don’t get me wrong. and in patées for example they are an essential, but I didn’t want my steak tartare to taste fishy. Next time I will try it with them though.

Only problem I had with the recipe was the size of the steak tartares. They certainly ended up bigger then the ones you get in restaurants so I think a smaller portion would be better.

Steak tartare, serves 2

adapted from Anthony Bourdain’s Les Halles Cookbook via Hanna
 

>300 g Sirloin steak

1 egg yolk

1 tbsp Dijon mustard

2 chopped anchovies – which I omitted

1 tsp ketchup – omitted as well

1/2 tsp Worcestershire sauce

Tabasco (about 6-8 dashes)

black pepper

2 tbsp mild oil

1 tbsp Cognac

1/2 chopped onion (or 1 shallots)

parsley

small capers

cornichons, chopped

Chop and chop the meat. If you find that difficult like me, use a food processor, but be careful not to disintegrate it.

Mix the other ingredients apart from onion, capers and cornichons in a bowl. Mix in the chopped steak and then add onions, capers and cornichons. Shape to patties by hand or using a cooking ring. Serve with an egg yolk each, blackpepper and crusty bread or chips. 

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One thought on “Steak tartare

  1. I normally use small ring moulds for my tartare, topping it with a quail egg rather than hen egg because I like it really quite small (I use about 80g sirloin per person). And reading this yesterday made me crave it so much that I had it for dinner last night…

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