Steak tartare is usually associated with France, Parisian bistros, and the Tartars who gave the dish its name. It is chopped raw beef seasoned with condiments and a raw egg yolk.
Many people in America find it very strange, but it is mainly a matter of culture. Raw meat is commonly eaten in countries like France and Italy, or Japan. If you cook your steak rare, the middle is usually raw. And carpaccio is also raw beef.
Steak tartare, once we get over cultural taboos, is actually very healthy, because all the enzymes in the meat and the egg are kept intact, as well as the beneficial omega 3s from the yolk. As we age, our body produces less and less enzymes, and we need to eat more enzymes through our food. This is why sushi, rare steaks, and tartare are a good idea.
Of course, because you will be serving the meat raw, you need to make sure to buy it from a reputable source, preferably grass-fed, and you need to tell your butcher that you will be preparing it as tartare. This is what I always do. The eggs should also be very fresh from free-range hens.
Serves 2 – Total time 20 min
10 oz (300g) prime beef tenderloin
1 shallot, chopped finely
2 tsp capers, rinsed, chopped
1 tbsp parsley, chopped
3 medium anchovy fillets (optional), rinsed, chopped
2 egg yolks
1-2 tsp Dijon mustard
2 dashed Tabasco
4 dashes Worcestershire sauce
Keep the beef covered and refrigerated until you are ready to use it.
Dice it very small with a sharp kitchen knife.
In a stainless steel bowl, mix together the meat with capers, shallot, parsley, and anchovies, if using.
Add the seasoning ingredients, and mix well.
Refrigerate, covered with plastic film, until you serve (a few minutes or more).
When serving, put meat on the place, and top with an egg yolk. You could also mix the yolk into the meat in the bowl instead of on each plate.
Serve right away. You can enjoy your tartare with lettuce, or some potatoes, cubed and cooked in olive oil.