Steak tartare – super easy Christmas recipe
Yes it’s that time of year again. We have to start looking at Christmas and delicious recipes you can make for this festive time of year. Today I’ll be sharing my favorite recipe for steak tartare.
I’ve eaten many steak tartare but it has always been in a restaurant. I’ve had good ones, but also really bad ones. So when Eva and I where planning our Christmas shoot, steak tartare was definitely one I had to try and make myself. As you can probably guess the quality of the meat in this dish is super important. You eat the meat raw so it is not suitable for pregnant women or elderly people with a fragile health.
Having said that, there is something utterly satisfying about a good steak tartare and this recipe is simple but definitely worth trying out!
You can chop the meat with a machine but it’s much better to cut the meat by hand. The machine will quickly make a puree out of the meat and that is not what you want. It’s nice to have some texture to bite into.
Taste and add
Once the meat is cut, it is literally a matter of adding the seasoning to the meat and you’re ready to go. The quantities given below are a recommendation. You can add more mustard, tabasco or worcestersauce to taste. Just make sure to taste the meat as you go along so the steak tartare will be nicely balanced. I love serving this with some good toast.
We served the steak tartare with an egg yolk on top. Make sure to clean the shell if you’re using that for serving purposes. Best to do this in boiling water, to make sure the egg shell is clean. You will be able to find all festive recipes here.
It’s best to check with your butcher what is best to use here. A good quality beef steak is usually a good bet, but better to ask the butcher and explain what you will be using it for. It’s important they know you will be using the meat raw.
Cornichons are very small gherkins which are often used in a steak tartare. They are pickled with vinegar and not sweet. You cut them very finely and the acidity of the cornichons will work really well with the raw meat.
Use tabasco (about 6 drops or so for 200 gr of meat), worcestersauce, pepper, salt, fresh herbs, mustard, onion and any other spices to taste. A bit of cayenne pepper will also do nicely. Most importantly; make sure you taste before serving!
You can cut the meat a few hours before serving. Keep it in the fridge until you do. You can already season it if you want. The plating of the meat should be done as closely to serving as possible. The egg is the last thing you add.
Well you don’t have to use it but it is the traditional way of serving a steak tartare. You can use a poached or softly boiled egg instead, if you prefer.
No, it is not recommended to serve this dish to anyone being pregnant.
- Serving ring of about 10 cm
- 200 gr fillet steak good quality
- 1 tbsp mustard not too sharp
- 2 tsp worcestersauce
- 6 drops tabasco or more to taste
- 4 cornichons finely cut
- ½ shallot finely sliced
- 1 tbsp fresh chives finely cut
- 1 tbsp fresh parsley finely cut
- 2 egg yolks
- salt and pepper
- croutons or toast to serve
- cress to serve
- Cut the steak with a sharp knife as small as you can. You can do it with a food processor but it’s really best to cut by hand for the best texture. It’s easy to over process in the machine.
- Mix the steak with the mustard, worcestersauce, tabasco, cornichons, shallot, fresh herbs and add pepper and salt to taste.
- Prepare the serving by placing half of the steak tartare in a ring. Press down firmly and remove the ring. Serve the steak tartare with an egg yolk on top.
- To do this make a dent in the top of the steak tartare and add the yolk there. You can also use the shell to place it on top. Make sure you clean the shell thoroughly before placing it on the meat.
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.