Simple and Classic Steak Tartare - Video Recipe



In this video I'll demonstrate how to make a simple steak tartare using the head and tail trimmings of a fabricated beef tenderloin.

What is Steak Tartare

For those who aren't familiar with this classic bistro dish, steak tartare is lean beef that is finely minced (sometimes ground), seasoned and served along side toast points. Classic flavorings and garnishes include minced onions, mustard, capers, worcestershire sauce and a raw egg yolk, usually served right on top. It's common to see steak tartare accompanied with toasted rye bread, such as our European Style Brown Bread, but is also great with brioche, crostinis or crackers.

Steak tartare is sometimes also refered to as "beef tartare," "tartare steak" and is sometimes spelled without the 'e' (tartar).

Health and Safety Concerns

Since steak tartare is prepared raw, it's important to buy high grade, lean beef from a trusted source and use within a day or two. Because bacteria is only on the surface of the meat, some prefer to salt the exterior for an hour and rinse thoroughly before dicing.

One must also consider that once the beef is either diced or ground, it will have more surface area upon which bacteria can grow. I don't say this to scare you, but just to stress the importance of paying extra close attention to your sanitary practices while preparing this recipe. Steak tartare is one of my favorite "power meals," and I happily eat it without a second thought of food poisoning (which has never happened). This is because I trust the source of my beef, make sure that it's fresh, and follow a few simple guidelines.
  1. Make sure that your cutting surface has been properly cleaned and sanitized before and after dicing the steak tartare. Same thing goes with the blade of your knife.

  2. Wash your hands thoroughly before and after handling the raw beef, using hot, soapy water and scrubbing constantly for 20 seconds.

  3. Work quickly and efficiently, exposing the beef to room temperatures as briefly as possible.

  4. It's never a good idea to serve raw or undercooked meat products to young children or the elderly who tend to have weaker immune systems.


That's it! Other then that, give it a shot and enjoy!

Related Content

The list can go on, but instead, what are your ideas? How can you take fresh pasta and turn it into your own unique dish? Let me know in the comments!

This post is part of our ongoing Completed Dish Video Series, which shows you how to combine multiple techniques into a restaurant quality dish. For more information, you can also view our How To Cook Video Index.

 

4 comments

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Joined: 12/27/2011
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Thx Chef.

This brings back so many memories. When we were young brats, my German (war bride) aunt (the same one that used to 'suck' eggs) used to make steak tartare, for the grownups to eat. It was ground and to the best of my recollection it had salt, pepper and a little onion, and maybe garlic. It was served on Fingerhut Babi rye. As youngsters we would sneak some and oh was it good. Probably more so, because it was forbidden. Oddly enough I have not made it as an adult.

Though I was raised in Michigan, my mom was born and raised in Chicago. Occasionally she would visit home and bring back so many tasty goodies from Fingerhut Bakery. Rye bread, hoiska, kolachkys and bagels. Fingerhuts was started in 1895 by Czech immigrants but unfortunately has closed down recently. Their rye bread is the gold standard I measure my rye breads after. I have never been close.

But back to the tartare. Thx for posting this. I think I will have to try some again after a batch of rye bread, which I am long overdue in baking.
Jacob Burton's picture
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Joined: 11/01/2010
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It really is amazing how simple food from our child hood can bring up such strong feelings and emotions. With all the fancy food options out there, it really is hard to beat a simple, well seasoned, steak tartare taken from a high quality cut of beef.

Thanks for sharing.
Breannrose
I hope that you and the family are well, miss you!!! :)  Anyway, I'm in love with steak tartare and really want to make it some night.  What kind of steak should I buy?  Kinda nervous just buying something from the grocery store, but don't mind going to a specialty butcher also.  There's a pretty cool shop here in South Lake (where I'm living now).  Anyway, hope to hear from you...hope life is treating you well!!!!!!

-Breann
Jacob Burton's picture
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Hey Brean,

Good to hear from you! Go with beef tenderloin tips if you can find them or a New York steak. Hope you're well.

Jacob
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