Steak Tartar

 

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Serves 4 to 6

 

Steak Tartar was an extremely popular dish at prestigious restaurants in both Europe and America.  It is believed to have originated in a Parisian restaurant.   It is total myth that it was created by the Mongols of the Golden Horde who would put a piece of meat under their saddle to tenderize it.  Steak Tartar has fallen out of popularity in recent years because of the fear of salmonella, since both the meat and the egg are served raw.  There is in actuality a very small chance that either will be contaminated.  You should however use only the freshest and highest quality meat and egg.  Steak Tartar makes an excellent appetizer or buffet item.  Be sure to keep it very cold when serving.

 

1 ½ pounds of the very finest, freshest and leanest beef, raw

1 raw egg yolk

1 oil-packed anchovy fillet

1 tablespoon Sweet and Hot Brown Mustard

1 teaspoon capers, rinsed and chopped fine

¼ cup finely chopped sweet purple onion

1 green onion, finely chopped, including the greens

1 teaspoon finely minced fresh dill weed

A dash of Worcestershire sauce, or to taste

A dash of Tabasco sauce, or to taste

Salt and fresh coarse ground black pepper to taste

 

Garnish

 

Rinsed whole capers

Chopped sweet purple onion

Chopped hardboiled egg

Chopped black olives

Chopped green onion, including the greens

Chopped oil-packed anchovy fillets

1 raw egg yolk

Sprigs of fresh dill weed

 

Buy the beef from a butcher you can trust to have thoroughly cleaned his grinder of any other type of meat before he grinds you beef.  Ask him to grind it twice.  Place the meat in a bowl and add the next seven ingredients.  Mix thoroughly, however, try not to compress the meat too much and make it tired looking.  Season to taste with salt and pepper.  Chill thoroughly.

 

To serve, place the meat in a pile in the center of a chilled plate.  Arrange piles of the capers, onions, hardboiled egg, olives, and anchovies around the meat.  Make a small well in the center of the meat and place the raw egg yolk in it.  Garnish with spring of fresh dill weed.  Serve with thin slices of pumpernickel or toasted French bread.  Place on the table and just before eating, gently toss the meat with the whole egg yolk. 

 

It is eaten like you would eat pate, place a bit on bread, sprinkle with garnishes of choice and enjoy.  It is best accompanied by a crisp Pilsner style beer or a full bodied red wine.

 

 

 

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        Copyright © 2008 - Geraldine Duncann