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My review
Original Steak Tartare
4
ITSIE
"The legend goes that Tartare tribes when fighting in the past didn't even have time to stop and cook their food. They are said to have kept the meat underneath their saddles and mince it in this way. Today this dish is a gourmet classic. This dish is eaten like a pate, spread on a piece of warm toast with fresh tomato and onion rings on top. It is very important though to make sure that both the meat and the egg are very fresh because they are eaten raw."
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Ingredients
40 m servings 231Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- In a medium bowl, mix together the beef, mustard, hot pepper sauce, Worcestershire sauce, brandy, salt, pepper and egg until well blended. Arrange the meat in a neat pile on a glass dish, and cover with aluminum foil. Refrigerate for 30 minutes to allow the flavors to blend. Serve as a spread on crackers or toast.
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Reviews
Read all reviews 1212 Ratings
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Most helpful positive review
3/16/2008
1. Rather than grinding, I prefer to start with a whole fresh filet and separate the meat from the fascia by scraping it with the edge of a sharp knife. There is no comparison with respect to t...
Most helpful critical review
5/28/2015
As is, this recipe is just ok. I doubled the condiments for the same amount of beef and still thought it was just ok. It seems as though it is missing something-like capers and a bit of garlic. ...
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3/16/2008
1. Rather than grinding, I prefer to start with a whole fresh filet and separate the meat from the fascia by scraping it with the edge of a sharp knife. There is no comparison with respect to t...
10/12/2003
If you love steak Tartare and cannot not find it in restaurants any more, this is the answer. Eggs and beef do have to be fresh. I buy the freshed beef and have the butcher grind it.
12/11/2008
OK kids....real tartare has ancovies & worchestershire sauce...add them for the "adult" version and you will love it
9/8/2007
This is a once in a blue moon treat for my hubby and I. I'm not a meat eater, but this is the exception. I will only buy the meat from our German butcher and have him grind it. There were a coup...
1/9/2009
Not sure where Steak Tartare originated, but what I do remember is how much I enjoyed it at the Russian Tea Room and Buzzy O'Keefe's Grand Central Cafe when I worked in midtown Manhattan back in...
8/25/2007
I've been looking for a recipe for Beef Tartare. This is excellent. Use ONLY ground tenderloin and make sure it is VERY fresh. You are risking illness with eggs, but if they are fresh the chance...
6/13/2008
My husband made X rated noises while eating this, so I'll have to assume it was awesome, as I'm way too much of a ninny to try it. I'm making it again for him on father's day so long as I can ge...
12/11/2013
Just outstanding! I will write-out and post the recipie on my kitchen wall, till I "own" the formula. I scaled back to a single, carnivore's meal. Except; no hot pepper, and I drank the brandy....
10/16/2017
After separating the meat, i used my kitchenaid meat grinder to grind the tenderloin on the fine setting. Then mixed in ONLY the mustard, warshishire, capers, salt and pepper. I am allergic to...