Steak Tartare
Classic raw beef dish with elegant seasonings and garnishes
Ingredients
Instructions
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Prepare the meatEnsure the beef tenderloin is extremely fresh and of the highest quality. If not pre-ground, cut into small cubes and chill in the freezer for 15 minutes (not frozen), then finely chop with a sharp knife until minced. Keep refrigerated until ready to mix.
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Create the dressing baseIn a medium bowl, combine the minced shallots, capers, Dijon mustard, minced anchovies (if using), Worcestershire sauce, hot sauce, and cognac (if using). Mix thoroughly until well incorporated.
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Mix the tartareRemove the chilled beef from the refrigerator and gently combine with the dressing mixture. Add the olive oil, salt, and pepper, and mix until all ingredients are evenly distributed. Be careful not to overmix or compress the meat.
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Shape and garnishUsing a ring mold or by hand, shape the tartare into four even portions on chilled plates. Make a small indentation in the top of each portion and carefully place an egg yolk in each depression. Alternatively, you can mix the egg yolks into the tartare if preferred.
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Final presentationSprinkle the tartare with freshly chopped chives or scallions. Arrange toast points or crostini around each portion. Serve immediately with additional condiments like capers, minced shallots, and cornichons on the side if desired.
Nutritional Information
320
Calories
per serving
28
Protein
g per serving
3
Carbohydrates
g per serving
22
Total Fat
g per serving
7
Saturated Fat
g per serving
0.5
Fiber
g per serving
1
Sugar
g per serving
850
Sodium
mg per serving
3
Vitamin C
mg per serving
3.2
Iron
mg per serving
Steak Tartare is Also Known As
Filet Américain, Beef Tartare, Tartare de Boeuf, Bisteck à l'Américaine or Tartarmeat
