STEAK TARTARE
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the filet mignon in the bowl of a food processor and pulse just until ground. Transfer to a chilled bowl. Mix in the onions, capers, parsley, Dijon, oil, Worcestershire, hot sauce and egg. Season with salt and pepper. Serve immediately with grilled country bread.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
- * Warning: Consumption of raw or undercooked meat may substantially increase the risk of foodborne illness.
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.
ORIGINAL STEAK TARTARE
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.
Provided by ITSIE
Categories Meat and Poultry Recipes Beef Steaks
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- In a medium bowl, mix together the beef, mustard, hot pepper sauce, Worcestershire sauce, brandy, salt, pepper and egg until well blended. Arrange the meat in a neat pile on a glass dish, and cover with aluminum foil. Refrigerate for 30 minutes to allow the flavors to blend. Serve as a spread on crackers or toast.
Nutrition Facts : Calories 230.6 calories, Carbohydrate 0.4 g, Cholesterol 84.7 mg, Fat 18.2 g, Fiber 0.1 g, Protein 14.5 g, SaturatedFat 7.3 g, Sodium 72.9 mg, Sugar 0.2 g
STEAK TARTARE
Make and share this Steak Tartare recipe from Food.com.
Provided by debbie8760
Categories Meat
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Chop sirloin into cubes.
- Place in food processor and chop/puree until meat is the consistency of ground beef.
- Mix with remaining ingredients; refrigerate for 2 hours.
- Serving Suggestions: Mound on a pretty plate and decorate the top with well-drained capers.
- Serve with thinly sliced rye or party rye. Chop fine hard-boiled eggs and red onions.
- Put in bowls alongside.
Nutrition Facts : Calories 474.5, Fat 32.6, SaturatedFat 12.6, Cholesterol 138.8, Sodium 393.3, Carbohydrate 1, Fiber 0.2, Sugar 0.1, Protein 40.1
STEAK TARTARE
Bring the bistro home with this classic recipe for steak tartare. The key to serving a restaurant-quality appetizer at your kitchen table is two-fold: First, buy the best quality beef tenderloin you can find-there's a time and place for economy cuts but this isn't one of them! Then, freezing the meat for about 20 minutes firms it up just enough so that it makes quick and easy work out of cutting it into small, even pieces.
Provided by Riley Wofford
Categories Food & Cooking Appetizers
Time 40m
Number Of Ingredients 10
Steps:
- Place beef on a small plate. Freeze until firmed up slightly, about 20 minutes. Cut chilled beef into 1/4-inch pieces; transfer to a small non-reactive bowl and toss with shallots, capers, parsley, Worcestershire sauce, and lemon juice. Season with flaky salt and pepper.
- Spread mustard onto a chilled plate; arrange tartare in center of plate. Make a small indent in the center and top with egg yolk. Season with salt and pepper. Serve with toasted bread, butter, cornichons, and parsley sprigs.
STEAK TARTARE (THANKS TO FREDY)
Tartare is a word that the French give to something with (mostly) raw ingredients that are minced and/or chopped. This is a world-famous, award-winning recipe given to my father by the barman at a deluxe hotel, who would knock this up on demand in record time. And boy, was it in demand! Chop the beef by hand, as machines tend to crush the meat and you end up with a soggy mess. My father's award-winning barman friend (sadly, now no longer with us) actually used 2 knives simultaneously in each hand to do this. He prepared the whole thing, including chopping the meat, in 15 minutes. If he knew he was going to be busy, then he pre-cut and sliced and diced everything beforehand, in which case he served it in less than 5 minutes. Serve with thin, buttered toast.
Provided by Sonya Jane
Categories Appetizers and Snacks Seafood
Time 15m
Yield 4
Number Of Ingredients 15
Steps:
- Put olive oil in a serving bowl. Add ketchup, Worcestershire sauce, Dijon mustard, hot pepper sauce, curry powder, curry powder, salt, and ground pepper. Mix thoroughly.
- Crush anchovy fillets on a plate using 2 forks until they are finely separated. Add onion, gherkin, and capers; stir together before scraping into the bowl with the ketchup mixture. Add chopped beef; mix thoroughly. Stir in egg yolks and beer.
Nutrition Facts : Calories 297.5 calories, Carbohydrate 6.8 g, Cholesterol 158.7 mg, Fat 22.2 g, Fiber 0.3 g, Protein 16 g, SaturatedFat 8.2 g, Sodium 526.2 mg, Sugar 2.6 g
STEAK TARTARE
This is a very good recipe! Hope you enjoy it as much as we have. Courtesy of Emeril Lagasse and Television Food Network 2003 05/12/2009 Update:I was given some Kobe Beef (sirloin) & I decided to make some of it as Steak Tartare. Instead of grinding the meat we chopped the meat as fine as we could and then chopped it again. Added cognac and along with that I used some crushed red pepper flakes. Very tasty!
Provided by Manami
Categories Steak
Time 15m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a small wooden mixing bowl, combine the anchovy, capers and garlic.
- Using the back of a fork, crush the ingredients and form a paste.
- Add the egg and mustard.
- Whisk well.
- Season with salt, pepper & Worcestershire sauce.
- Whisk in the oil, to form an emulsion.
- In a cold mixing bowl, combine the tenderloin and shallots.
- Season the meat with salt & pepper.
- Add the emulsion and mix well.
- Form the tartare into 4 oz rounds, about 1 inch thick.
- Place in the center of 4 cold plates.
- Garnish with 1 Tablespoon of each: red onions, parsley leaves, egg yolks & egg whites.
- Serve with toast points.
- Now, enjoy!
- The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell -- ".
Nutrition Facts : Calories 683.9, Fat 43.8, SaturatedFat 13.1, Cholesterol 337.1, Sodium 681.5, Carbohydrate 30.9, Fiber 1.8, Sugar 3.6, Protein 39.5
More about "steak tartare recipes"
CLASSIC STEAK TARTARE RECIPE (BEEF TARTARE) - MISSION FOOD …
From mission-food.com
4.8/5 (11)Total Time 1 hr 30 minsCategory Appetizer, Main CourseCalories 429 per serving
- Place the beef in the freezer for about 1 hour until the exterior begins to firm up and form crystals but it’s still easily pierced with a knife. This will make it easier to finely hand-chop.
- Meanwhile, prep the shallot, capers, cornichons, and parsley in a small bowl, and set aside. In another small bowl whisk together the egg yolk, vinegar, mustard, oil, Worcestershire, and hot sauce.
- Remove the beef from the freezer, slice it thinly against the grain, then slice into fine strips, and then finally dice into small cubes, about ¼-inch across. Transfer the beef to a large mixing bowl and gently combine it with the shallot and caper mixture as well as the dressing. Taste and adjust seasoning as needed with salt, pepper, etc.
- Divide into 4 equal portions, press each portion into a round cookie cutter on a plate. Remove the ring and serve immediately, preferably with toast points/toasted baguette slices, fries and/or salad.
STEAK TARTARE - WIKIPEDIA
From en.wikipedia.org
POLISH STEAK TARTARE (BEFSZTYK TATARSKI) RECIPE - THE …
From thespruceeats.com
CLASSIC STEAK TARTARE | RICARDO
From ricardocuisine.com
WHAT ARE THE RISKS OF EATING STEAK TARTARE? - MCGILL …
From mcgill.ca
BEST STEAK TARTARE RECIPES | GOOD EATS | FOOD NETWORK …
From foodnetwork.ca
2.2/5 (4)Category Beef,Good Eats,MainServings 4Total Time 30 mins
10 REASONS WHY YOU SHOULD TRY TARTARE - HEARTHSTONE KITCHEN
From hearthstonelv.com
SIMPLE AND SAFE CLASSIC STEAK TARTARE | ALTON BROWN
From altonbrown.com
DISCOVER THE MAGIC OF STEAK TARTARE AND WHY IT'S DELICIOUS
From therecipe.com
CLASSIC STEAK TARTARE
From greatist.com
BEST STEAK TARTARE RECIPE, PLUS AN ALTERNATIVE - GEAR PATROL
From gearpatrol.com
CLASSIC CUISINE: STEAK TARTARE | COMPLETE FRANCE
From completefrance.com
WHAT IS STEAK TARTARE? - AN UNUSUAL DISH - STEAKSPECIALIST
From steakspecialist.com
STEAK TARTARE - THECOOKFUL
From thecookful.com
STEAK TARTARE RECIPE
From petitegourmets.com
STEAK TARTARE - THE SPRUCE EATS
From thespruceeats.com
NIGELLA'S STEAK TARTARE RECIPE - BBC FOOD
From bbc.co.uk
HOW TO MAKE STEAK TARTARE AT HOME | THE MANUAL
From themanual.com
THE SECRETS OF FRENCH CUISINE: FRENCH-STYLE STEAK TARTARE
From finedininglovers.com
HOW TO MAKE STEAK TARTARE AT HOME - FOOD REPUBLIC
From foodrepublic.com
BEST FRENCH STEAK TARTARE RECIPE (EASY MINCED BEEF TARTARE)
From izzycooking.com
STEAK TARTARE | TRADITIONAL APPETIZER FROM FRANCE | TASTEATLAS
From tasteatlas.com
HOW TO EAT STEAK TARTARE (A FRENCH LOCAL’S GUIDE)
From snippetsofparis.com
YES, STEAK TARTARE IS SAFE TO EAT | HOWSTUFFWORKS
From recipes.howstuffworks.com
STEAK TARTARE RECIPE: THE FRENCH CLASSIC - DELISHABLY
From delishably.com
IS STEAK TARTARE SAFE TO EAT? - MASHED
From mashed.com
ULTIMATE STEAK TARTARE RECIPE (BEEF TARTARE) - A SPICY PERSPECTIVE
From aspicyperspective.com
CLASSIC STEAK TARTARE RECIPE: HOW TO MAKE STEAK TARTARE
From masterclass.com
HOW TO MAKE STEAK TARTARE: 9 STEPS (WITH PICTURES) - WIKIHOW
From wikihow.com
HOW TO MAKE STEAK TARTARE AT HOME | FOOD & WINE
From foodandwine.com
PARISIAN STREAK TARTARE | CANADIAN LIVING
From canadianliving.com
STEAK TARTARE RECIPE | GOOD FOOD
From goodfood.com.au
STEAK TARTARE - UNIVERSITY OF GUELPH
From ovc.uoguelph.ca
THIS IS WHY YOU SEE STEAK TARTARE ON EVERY COOL ... - FOOD & WINE
From foodandwine.com
STEAK TARTARE | ENTREE RECIPES | SBS FOOD
From sbs.com.au
STEAK TARTARE WITH GARLIC SCAPES & PARMESAN | CANADIAN LIVING
From canadianliving.com
STEAK TARTARE | SAVOY GRILL RECIPE | GORDON RAMSAY RESTAURANTS
From gordonramsayrestaurants.com
BEEF STEAK TARTARE RECIPE - SLOW THE COOK DOWN
From slowthecookdown.com
STEAK TARTARE RECIPE - BBC FOOD
From bbc.co.uk
THE BEST BEEF TARTARE RECIPE - MY MOM'S - WONDERFUL WANDERINGS
From wonderfulwanderings.com
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #appetizers #main-dish #beef #european #dinner-party #russian #dietary #meat #4-hours-or-less
You'll also love