Amazing Steak tartare, often seen as the epitome of French culinary finesse, is a dish that marries raw beef with a medley of seasonings, culminating in a delightful gastronomic experience. The crowning touch, a raw egg yolk, adds richness and depth, making this dish a true masterpiece for those who appreciate the subtleties of raw cuisine.
The Heritage of Steak Tartare
Originating from the classic French repertoire, steak tartare has a storied past. It’s believed to have evolved from the practice of the Tatars, who purportedly tenderised meat by placing it under their saddles during long rides. This evolved into the finely chopped, seasoned raw beef dish we know today, which gained popularity in French bistros and fine dining establishments alike.
The Ingredients and Preparation
The elegance of steak tartare lies in its simplicity and the quality of its ingredients. Here’s what you need:
Beef: High-quality beef fillet or sirloin, finely chopped or minced.
Egg Yolk: Fresh and raw, typically placed on top. Obviously use free range.
Shallots: Finely diced for a subtle onion flavour.
Capers: Chopped, adding a tangy contrast.
Cornichons: Finely chopped, providing a crunchy texture.
Parsley: Freshly chopped for a burst of colour and flavour.
Mustard: Dijon is preferred for its smooth, piquant taste.
Worcestershire Sauce: Adds a savoury depth.
Olive Oil: Extra virgin for its rich flavour.
Salt and Pepper: To taste.
Method
Prepare the Beef:
Ensure your beef is very fresh. Finely chop or mince the beef fillet or sirloin with a sharp knife.
Mix the Ingredients:
In a bowl, combine the beef with the finely diced shallots, capers, cornichons, and parsley.
Add a teaspoon of Dijon mustard, a dash of Worcestershire sauce, and a drizzle of olive oil. Mix well to combine.
Season with salt and pepper to taste.
Plate the Dish:
Divide the mixture into two portions and shape each into a neat mound on individual plates.
Create a small indentation on the top of each mound and gently place a fresh raw egg yolk in each.
Serve:
Accompany the steak tartare with toasted baguette slices or crusty bread.
Optionally, serve with a side salad or pommes frites for a complete meal.
Why This Dish is Admired
Steak tartare is revered for its balance of flavours and textures. The tender, finely chopped beef provides a melt-in-the-mouth experience, while the accompaniments of shallots, capers, and cornichons add crunch and zest. The raw egg yolk, when mixed in, creates a luxurious, creamy texture that binds all the elements together.
This dish also exemplifies the French philosophy of using the highest quality ingredients and allowing their natural flavours to shine. Also it’s a testament to the idea that with the right ingredients and technique, simplicity can lead to extraordinary culinary heights.
Steak tartare with a raw egg yolk is not merely a dish; it’s an adventure for the palate. It demands a certain daring and appreciation for raw cuisine, rewarding those who indulge with a taste experience that’s both sophisticated and primal. Whether enjoyed in a bustling Parisian bistro or recreated at home, this classic dish continues to captivate and delight food enthusiasts around the world. So, the next time you’re in the mood for something truly special, consider steak tartare – a celebration of raw, unadulterated flavours at their finest.
Amazing Steak Tartare
Steak tartare with a raw egg is a classic French dish that combines finely chopped high-quality beef with a mixture of capers, cornichons, and shallots, topped with a rich raw egg yolk. The flavours are amazing.
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Add to CollectionServings: 2 People
Calories: 351kcal
Ingredients
- 250 g beef fillet or sirloin, finely chopped
- 2 large egg yolks free range
- 1 small shallot finely diced
- 1 tbsp capers chopped
- 2 medium cornichons finely chopped
- 1 tbsp fresh parsley finely chopped
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tbsp extra virgin olive oil
- salt to taste
- black pepper to taste
Instructions
- Ensure your beef is very fresh and cold. Finely chop or mince the beef fillet or sirloin using a sharp knife.250 g beef
- In a large bowl, combine the finely chopped beef, shallot, capers, cornichons, and parsley.1 small shallot, 1 tbsp capers, 2 medium cornichons, 1 tbsp fresh parsley
- Add the Dijon mustard, Worcestershire sauce, and olive oil. Mix well to combine.1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tbsp extra virgin olive oil
- Season with salt and black pepper to taste.salt, black pepper
- Divide the beef mixture into two portions and shape each into a neat mound on individual plates.
- Create a small indentation on the top of each mound and gently place a fresh raw egg yolk in each.2 large egg yolks
- Serve the steak tartare immediately with toasted baguette slices or crusty bread on the side.
Notes
Serving Ideas:
Toasted baguette slices or crusty bread Grating over steak tartare can add an extra layer of flavour and complexity to the dish. Here are a few excellent options: Parmesan Cheese: A light grating of high-quality Parmesan cheese can provide a subtle nutty and salty note that complements the beef.
Truffle: Fresh truffle shavings add an earthy and luxurious touch, elevating the overall experience.
Horseradish: Freshly grated horseradish adds a sharp, peppery kick that can balance the richness of the raw beef and egg yolk.
Lemon Zest: A bit of lemon zest can introduce a bright, citrusy element that cuts through the richness and adds freshness to the dish. These additions should be used sparingly to enhance, rather than overpower, the delicate flavours of the steak tartare.
Toasted baguette slices or crusty bread Grating over steak tartare can add an extra layer of flavour and complexity to the dish. Here are a few excellent options: Parmesan Cheese: A light grating of high-quality Parmesan cheese can provide a subtle nutty and salty note that complements the beef.
Truffle: Fresh truffle shavings add an earthy and luxurious touch, elevating the overall experience.
Horseradish: Freshly grated horseradish adds a sharp, peppery kick that can balance the richness of the raw beef and egg yolk.
Lemon Zest: A bit of lemon zest can introduce a bright, citrusy element that cuts through the richness and adds freshness to the dish. These additions should be used sparingly to enhance, rather than overpower, the delicate flavours of the steak tartare.
Nutrition
Calories: 351kcal | Carbohydrates: 25g | Protein: 25g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 189mg | Sodium: 30973mg | Potassium: 619mg | Fiber: 1g | Sugar: 20g | Vitamin A: 549IU | Vitamin C: 5mg | Calcium: 111mg | Iron: 4mg
6 comments
Serve small portion of these as a starter and throughly enjoyed by everyone
The flavours of the pickles and capers mixed with the mustard and worcestershire sauce makes this dish a hit
The texture of the beef and the egg are a marriage and a good one at that. They compliment each other so well.
I have never lile the thought of this but I was wrong. It’s amazing. Flavour and texture aee perfect
My parents came round and served them this. I remember they used to eat it ages ago and they loved it.
Used to eat this all the time in the 1970s but not since. The egg on top, to me, make this dish. So full of flavours, it won’t be 40+ years again.
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