STEAK TARTARE
Steps:
- Cut the steak into 1-inch cubes and park in the freezer for 10 minutes.
- Whisk the vinegar, dry mustard and egg yolks together in a small bowl. Whisk continuously while streaming in the oil until emulsified, then whisk in the shallots, capers, salt, and roughly 2/3 of the celery leaves and parsley.
- Hand chop the meat to your desired texture. (Alternately, divide the meat into 4 batches and pulse each batch separately 3 to 4 times in the bowl of a food processor fitted with the standard S-blade.)
- With clean hands, quickly fold the meat and dressing together. Plate using a 3 3/4-inch pastry ring and garnish with the reserved herbs and lemon zest.
STEAK TARTARE
The curative powers of raw meat are often cited and frequently lampooned - I'm thinking of the guy slumped back in his chair, after the brawl, with a fat raw steak on his mangled black eye. I can't speak to that, but a hand-chopped mound of cold raw beef, seasoned perfectly, at around 3 o'clock in the afternoon on New Year's Day, with a cold glass of the hair of the Champagne dog that bit you the night before, will make a new man out of you. The strong-flavored pumpernickel bread is a family nostalgia that has become a beloved preference. The butter and the Vegemite are personal eccentricities I happen to find exceptionally delicious.
Provided by Gabrielle Hamilton
Categories dinner, lunch, main course
Time 30m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Place the trimmed beef in the freezer for 20 minutes while you prep the rest of the ingredients. Meanwhile, butter the bread, wall to wall, then slather the mustard evenly among the two buttered slices. Finish each slice with a healthy schmear of the Vegemite.
- In a bowl, toss the red onion slices with a healthy pinch of salt, allowing the rings to separate, and soften a bit from the salting. Add the capers with a bit of their brine and the cress, celery leaves and parsley, and toss well, making a little salad.
- Working quickly, remove the meat from freezer. It will now be firm and easy to cut. Slice into 1/8-inch-thin slices. (We often wear doubled-up latex gloves to help keep the heat from our hands from transferring to the beef. The warmer the meat, the more difficult to cut beautifully. Also, this is the occasion for your sharpest knife.) Shingle the meat slices ever so slightly, and slice into 1/8-inch matchsticks.
- Turn your cutting board 180 degrees, and cut the matchsticks into 1/8-inch tiny dice, resembling the cut called brunoise.
- Transfer your elegantly hand-chopped meat to a glass, stainless or ceramic bowl, and season with the Worcestershire sauce, a couple pinches of coarse kosher salt and a few good grinds of black pepper, and toss together distributing the seasoning, using a fork.
- Distribute the seasoned beef evenly between the two slices of buttered, seasoned bread, and form into a patty, more or less, still using the fork. Arrange the salad over the beef artfully, distributing evenly between the two portions. Give the whole enterprise a healthy finishing grind of black pepper.
- Nestle each yolk, still in its half shell if using raw, into the mound, and let each guest turn the yolk out onto the tartare before eating. If using cooked yolk, microplane the yolk over the tartare to finish.
Nutrition Facts : @context http, Calories 559, UnsaturatedFat 17 grams, Carbohydrate 19 grams, Fat 39 grams, Fiber 4 grams, Protein 34 grams, SaturatedFat 18 grams, Sodium 901 milligrams, Sugar 5 grams, TransFat 0 grams
HAND-CUT STEAK TARTARE
Make and share this Hand-Cut Steak Tartare recipe from Food.com.
Provided by hectorthebat
Categories Meatballs
Time 10m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a small bowl, whisk together the mustard, Worcestershire sauce, Tabasco, ketchup, and brandy, if using. In another bowl, combine the shallots, garlic, capers, herbs, and hazelnuts, if using. This can be prepared up to an hour ahead.
- At the very last minute, chop the meat into 1/4 inch dice (not too fine) using a large sharp knife. In a medium mixing bowl, combine the meat, egg yolks, and mustard mixture with a fork. Season with salt and pepper. Fold in the shallot mixture and blend well.
- Divide the meat in four equal portions and arrange them in patties on serving plates (use cylindrical moulds if you have them). Serve immediately, with additional mustard, Worcestershire sauce, Tabasco, ketchup, salt, and pepper on the table for each guest to adjust the seasoning.
Nutrition Facts : Calories 1326, Fat 132.3, SaturatedFat 52.2, Cholesterol 334.6, Sodium 632.2, Carbohydrate 12.7, Fiber 1.9, Sugar 4.6, Protein 19.8
More about "hand cut steak tartare recipes"
SIMPLE AND SAFE CLASSIC STEAK TARTARE | ALTON BROWN
Web Cut the steak into 1-inch cubes and park in the freezer for 10 minutes. Whisk the vinegar, dry mustard, and egg yolks together in a small bowl. …
From altonbrown.com
4.4/5 (52)Category MainsServings 4Total Time 25 mins
From altonbrown.com
4.4/5 (52)Category MainsServings 4Total Time 25 mins
- Whisk the vinegar, dry mustard, and egg yolks together in a small bowl. Whisk continuously while streaming in the oil until emulsified, then whisk in the shallots, capers, salt, and roughly 2/3 of the celery leaves and parsley.
- Hand chop the meat to your desired texture. Alternately, divide the meat into 4 batches and pulse each batch separately 3 to 4 times in the bowl of a food processor fitted with the standard S-blade.
- With clean hands, quickly fold the meat and dressing together. Plate using a 3 3/4-inch pastry ring and garnish with the reserved herbs and lemon zest.
CLASSIC STEAK TARTARE RECIPE: HOW TO MAKE STEAK TARTARE
Web Jun 11, 2023 Food Classic Steak Tartare Recipe: How to Make Steak Tartare Written by MasterClass Last updated: May 15, 2023 • 2 min read Learn how to make steak tartare as good as any bistro in France.
From masterclass.com
From masterclass.com
SEARED STEAK TARTARE WITH ROSEMARY RECIPE | BON APPéTIT
Web Jun 21, 2016 Preparation. Step 1. Coarsely chop steak into ¼" pieces, including fat but removing any gristle. Step 2. Transfer to a small bowl; season with kosher salt and pepper and toss to combine.
From bonappetit.com
From bonappetit.com
HOW TO MAKE CLASSIC STEAK TARTARE (BEEF TARTARE)
Web Keep the meat refrigerated at all times (besides assembling and serving). Use gloves when handling the raw steak. Beef tartare ingredients Lean steak – Start with a very good lean steak, like sirloin, beef tenderloin, or …
From lenaskitchenblog.com
From lenaskitchenblog.com
THE ABSOLUTE BEST CUTS OF MEAT FOR STEAK TARTARE
Web Jun 7, 2022 In France, steak tartare is a staple on menus and typically made with chopped and seasoned raw beef filet and combined with raw egg yolk, Dijon mustard, …
From tastingtable.com
Author Katherine Beck
From tastingtable.com
Author Katherine Beck
HAND-CUT STEAK TARTARE RECIPE - THE WASHINGTON POST
Web Step 1 Mince the shallots and chives (to taste); place in a mixing bowl. Step 2 Cut each filet in half, then into thin slices. Stack the slices, then cut them into small dice. Add to the …
From washingtonpost.com
Category AppetizerCalories 200 per serving
From washingtonpost.com
Category AppetizerCalories 200 per serving
CLASSIC STEAK TARTARE RECIPE (BEEF TARTARE) - MISSION FOOD …
From mission-food.com
4.9/5 (17)Total Time 1 hr 30 minsCategory Appetizer, Main CoursePublished May 21, 2020
STEAK TARTARE RECIPE - GREAT BRITISH CHEFS
Web 2. Shape the mix into 4 patties using a round cutter (there will be sauce leftover in the bowl, do not discard as it is needed for step 4) 3. Toast the slices of sourdough. 4 slices of …
From greatbritishchefs.com
From greatbritishchefs.com
STEAK TARTARE – CUSO CUTS
Web May 4, 2023 It was smoked hand-minced steak to which salt, onions, and breadcrumbs were added. In some cases, it was cooked slightly. The original name for this dish in …
From cusocuts.com
From cusocuts.com
STEAK TARTARE RECIPE - PETITE GOURMETS
Web Oct 22, 2021 Directions. In a shallow container, put the meat. Refrigerate for approximately 20 minutes or until somewhat firmer. Slice cold beef into half-inch chunks, then sleek …
From petitegourmets.com
From petitegourmets.com
SEARED DRY AGED HANGER STEAK TARTARE RECIPE - CHEF'S PENCIL
Web Apr 25, 2021 Pour in half the soy sauce and all the water. Turn the heat down to low and reduce the liquid 1/5 on a low boil. Pass through a sieve and add the remaining soy, …
From chefspencil.com
From chefspencil.com
STEAK TARTARE RECIPE | SO MUCH FOOD
Web Finely dice the beef into 1/4″ dice. Refrigerate while you prepare the rest of the ingredients. Mix the sauce. In a mixing bowl, whisk together the egg yolk, dijon, red wine vinegar, and …
From somuchfoodblog.com
From somuchfoodblog.com
HOW TO MAKE STEAK TARTARE AT HOME - FOOD & WINE
Web Mar 16, 2021 Many tartare recipes recommend using beef filet, a widely available tender muscle low in fat, connective tissue, and, unfortunately, taste. Filet is also among the …
From foodandwine.com
From foodandwine.com
STEAK TARTARE RECIPE GORDON RAMSAY - TABLE FOR SEVEN
Web Apr 21, 2023 Now, Add the steak, fold in all the ingredients, add salt to taste, and mix again. Keep the mixture chilled until ready to assemble and eat. Using a round mold or …
From ourtableforseven.com
From ourtableforseven.com
CLASSIC STEAK TARTARE | CHEFSTEPS
Web Classic Steak Tartare. Hand-chop beef and serve it up with an array of traditional goodies like capers, chives, shallots, and a runny egg yolk. But don’t stop there. Beef tartare can …
From chefsteps.com
From chefsteps.com
BEST STEAK TARTARE RECIPES | GOOD EATS | FOOD NETWORK …
Web Dec 30, 2021 Cut the steak into 1-inch cubes and park in the freezer for 10 minutes. Step 2. Whisk the vinegar, dry mustard and egg yolks together in a small bowl. Whisk …
From foodnetwork.ca
From foodnetwork.ca
READY AND RARE-ING TO GO: HOW TO MAKE STEAK TARTARE
Web Aug 5, 2019 Cut the meat by hand if possible and pop it in the freezer for a quick chill before chopping. Plenty of chefs prefer to grind their tartare beef using a food processor …
From themanual.com
From themanual.com
ULTIMATE STEAK TARTARE RECIPE (BEEF TARTARE) - A SPICY PERSPECTIVE
Web Apr 21, 2023 Ingredients You Need As fancy and exciting as Steak Tartare may seem, it’s made with a handful of simple, wholesome ingredients. To prepare this French-inspired …
From aspicyperspective.com
From aspicyperspective.com
You'll also love