Steak tartare is a classic brasserie dish. The theatrical preparation is usually done tableside. Tradition is that horse meat is the best choice for a classic French tartare. Some recipes call for fresh oysters chopped into the meat, instead of the anchovy fillets listed here.
- 3 anchovy fillets, rinsed and minced
- 1 t.capers, drained and rinsed
- 3 t.Dijon mustard
- 2 large egg yolks
- 16 ounces USDA prime beef tenderloin, cut into very small dice, covered, and refrigerated
- 2 T.finely chopped red onion
- 2 T. finely chopped Italian flat leaf parsley
- 4 t.olive oil
- 1 t. Frank’shot sauce
- 2 t. Worcestershire sauce
- ¾ t. crushed red pepper flakes
- In a large non-metal bowl, combine anchovies, capers, and mustard. Using a fork or the back of a spoon, mash ingredients until evenly combined; mix in egg yolks.
- Use a rubber spatula to fold remaining ingredients into mustard mixture until thoroughly combined. Season the mixture liberally with salt and freshly ground black pepper. Using a ring mold or free hand, attractively arrange steak tartare on each of 4 plates in a round shape. Serve immediately with toast points or French fries.
Rachael’s recipe notes:
- You may choose to serve steak tartare with a raw egg yolk on top of each serving. You may also choose to put a small amount of arugula or baby mesculin greens on top of the steak tartare. Sardi’s traditional steak tartare is served with cooked, finely chopped egg yolks on top.
- Freezing the beef for approximately 10 minutes before you begin the steak tatare recipe makes it the beef easier to cut into small dice.