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 2adapted 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)
2 tbsp mild oil
1 tbsp Cognac
1/2 chopped onion (or 1 shallots)
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.