Recipe by ITSIE
"The legend goes that Tartare tribes when fighting in the past didn't even have time to stop and cook their food. They are said to have kept the meat underneath their saddles and mince it in this way. Today this dish is a gourmet classic. This dish is eaten like a pate, spread on a piece of warm toast with fresh tomato and onion rings on top. It is very important though to make sure that both the meat and the egg are very fresh because they are eaten raw."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
finely ground beef tenderloin
hot pepper sauce (e.g. Tabasco™), or to taste
salt, or to taste
ground white pepper to taste
1. Rather than grinding, I prefer to start with a whole fresh filet and separate the meat from the fascia by scraping it with the edge of a sharp knife. There is no comparison with respect to texture, presentation and flavour.
2. I prefer Pikapeppa Sauce or Cholula to Tabasco; both have superior flavour and complexity. For a nicer presentation a food mold can be used.
3. Adding brandy is an excellent idea, especially something interesting like Calvados.
4. The quality and freshness of the ingredients cannot be overemphasized.
5. The basic recipe can then be taken in a number of flavour and presentation directions with garnishes and condiments.
6. Scallions, minced cucumber, bell pepper (any colour), capers, duxelles, chopped hard boiled egg (if you are leery about using raw eggs), etc. can be served on the side.
7. An assortment of red, green and black cornichons (peppercorns) can add colour to the presentation.
8. Greek Tzatziki (a mild dressing of yogurt and cucumber), or a light horseradish sauce will add additional zest if desired.
9. As with Sushi, however, be careful not to overpower the basic delicate flavour of this dish.
10. Flatbread, lightly oiled and pan-fried, makes a nice alternative to the usual toast points or crackers.
As is, this recipe is just ok. I doubled the condiments for the same amount of beef and still thought it was just ok. It seems as though it is missing something-like capers and a bit of garlic. Thank you for your recipe.
If you love steak Tartare and cannot not find it in restaurants any more, this is the answer. Eggs and beef do have to be fresh. I buy the freshed beef and have the butcher grind it.
OK kids....real tartare has ancovies & worchestershire sauce...add them for the "adult" version and you will love it
This is a once in a blue moon treat for my hubby and I. I'm not a meat eater, but this is the exception. I will only buy the meat from our German butcher and have him grind it. There were a couple of ingredients in this recipe that I normally don't use and I must say that they were nice additions. I don't care for egg in this so I skipped it and added finely minced onion. We served this on buttered Russian rye bread. Most German restaurants and Oktoberfests will no longer serve this, so it's nice to be able to make it at home. Delicious and thanks, Itsi.
Not sure where Steak Tartare originated, but what I do remember is how much I enjoyed it at the Russian Tea Room and Buzzy O'Keefe's Grand Central Cafe when I worked in midtown Manhattan back in the 70's. To my recollection, neither recipe included brandy. But both had tabasco, a couple of anchovies and capers....which I include whenever I make it. Even back then ordering raw beef with raw egg raised eyebrows, but it was delicious, especially with a cut of beef that had some marbelling (but not too much). I know some think you should stay away from supermarket eggs, but I think the whole raw egg fear is overkill. Yeah, you're taking risks, but you're also taking risks with raw beef.
I've been looking for a recipe for Beef Tartare. This is excellent. Use ONLY ground tenderloin and make sure it is VERY fresh. You are risking illness with eggs, but if they are fresh the chances are pretty remote. This is delicious and 100% authentic.
My husband made X rated noises while eating this, so I'll have to assume it was awesome, as I'm way too much of a ninny to try it. I'm making it again for him on father's day so long as I can get some more yard eggs (don't trust grocery store eggs for this recipe).
* Percent Daily Values are based on a 2,000 calorie diet.
Original Steak Tartare
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 231
** Calories from Fat: 164
Browse through over 500 recipes for delicious, budget-friendly meals.
The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
What's cooking in Detroit? A flank steak marinade to wow them at the grill.
See how to put a simple twist on a delicious diner classic.
See how to make a simple but amazing marinated flank steak for the grill.