Phenomenal Steak Tartare
These are the top reasons why we adore this dish:
- a simple appetizer that is easy to make, and the meat lovers adore it
- gluten-free and dairy-free
- keep refrigerated for up to 3 days - but it's best used fresh
- a bold and fabulous dish for celebrations, New Year's Eve and special occasions
- serve with toasted bread and butter
Essential ingredients and seasoning
We need a few ingredients for a good Steak Tartare, but the most important thing is that they are fresh and high-quality. You can read more about the ingredients and possible substitutes in the next couple of lines. The whole recipe is below.
Meat - It's essential to use fresh meat and keep it refrigerated at all times. It's best to seal it with a vacuum sealer machine; however, if you don't have one at home, feel free to use an airtight container or sealable freezer bag to prevent meat contamination.
We chose fillet mignon for this recipe, but you can use a different type of meat (however, the texture will be slightly different). A good substitute would be a combination of beef top round, tenderloin, or top sirloin. I can't emphasize enough the importance of choosing high-quality beef since we truly serve it raw.
Personalize it - ingredients that are optional and can be personalized are:
Worchester sauce adds a lovely umami flavor. Cognac is also optional. It adds a subtle, sweet aroma. You can substitute with Brandy or leave out the ingredient. Tabasco is optional, but we like the spiciness it adds to the dish. Alternatively, substitute with cayenne pepper or leave if you don't want a slightly spicy tartare. Feel free to add some paprika powder for color and additional flavor. Instead of parsley, feel free to use chives.
Storing
It's best to serve Beef or Steak Tartare on the same day. If you have leftovers, you can store them in an airtight container in the fridge for up to three days.
How to make Steak Tartare at home (video)
Check this short video to learn how to make Steak Tartare at home.
Next, try these delicious appetizers
- Baked Camembert
- Shrimp Spread
- Queso Fundido
- Simple Charcuterie Board
- Flatbread with Whipped Feta and Sun-Dried Tomatoes
- Guacamole
- Chicken Nachos
Made in collaboration with Celjske mesnine d.o.o.
METHOD
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meat preparation
Place the Fillet Steak in the freezer for 15 minutes. Using a sharp knife, cut the meat into very thin slices. Then, cut into cubes and finely chop the meat, depending on your taste. Add to a bowl and set aside (in the fridge).
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sauce
Finely chop the shallot, capers, and gherkins and add them to a plate. Add an egg yolk, anchovy, salt, pepper, grated lemon zest, and lemon juice in a bowl. Mix using an immersion blender. Then, gradually, in a thin stream, add the canola and olive oil while mixing continuously. Add the cognac and chopped parsley and stir into a smooth sauce.
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Steak Tartare
Pour the sauce over the shallot, capers, and gherkins. Stir, then add the meat. Stir well and combine with all the ingredients. Season to taste and stir in the Tabasco sauce for spiciness and flavor. Place on a plate and serve.
