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Steak Tartare
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4613707
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
- ½ pound (227 g) of quality tender beef (filet mignon) with all connective tissue removed
- 1 egg yolk
- 1 tsp Worcestershire or soy sauce
- 1 tbsp whole grain mustard
- 1–3 drops hot pepper sauce, as desired
- 2 tbsp chopped onions
- Salt
- Freshly ground pepper to taste
- Sliced bread (e.g. rye, pumpernickel, etc.)
Directions
- Finely chop the beef, or run it twice through a meat grinder with a ¼ inch (0.64 cm) plate.
- Loosely combine the minced beef, egg yolk, Worcestershire sauce, mustard, hot sauce, onions, salt, and pepper.
- Spread on the bread slices to make open-faced sandwiches. The steak tartare may also be served on buttered toast.
- Serve on chilled plates with a favorite beverage.
Notes
Note that consumption of steak tartare made with contaminated ingredients can cause serious illness or death. It is very likely that one can contract either pathogenic E. coli infection or salmonellosis since even the best ground beef is a composite of many different slaughtered animals, increasing the risk incrementally.
In Poland, steak tartare is called tatar or stek jednojajeczny, and diced Polish style pickled cucumber or polish Gherkin "ogorek konserwowy" is sometimes added.