Bistro Steak Tartare That You Can Make At Home
You might think that steak tartare is only to be ordered in restaurants, but the truth is that it can be made at home. If you’re able to get your hands on top quality beef, this is a great way to serve it. Here are a few basic tips to create your at-home tartare that can be as good as your favorite steakhouse.
This is one of those times that you’ll want to visit your local butcher or specialty meat shop. The one non-negotiable is that you must buy good fresh beef. Because you’ll be serving the beef raw, let your butcher know you’ll be preparing it as tartare so that you’ll get the best and freshest cut of meat. Chilling and freezing are important tips for optimal taste and texture. You’ll be freezing the steak just until the meat firms up making it easier to chop. While you’re at it, go ahead and toss your mixing bowl, utensils and serving platter in the freezer, too. Just a few minutes of freezing your mixing bowls and platters will ensure your tartare stays chilled while mixing and serving.
Working on a clean surface you’re all set to get creative with your mix-ins. The standards include egg, shallots, capers, parsley, salt and pepper. You can add brininess with finely chopped olives or mashed anchovies. Add a little crunch with sesame seeds. Chives are a good substitute for the shallots which also add a pop of color. Tartare is defined by its mix-ins so create your very own signature blend.
Tartare is traditionally served with toast points, but the crunch of lightly toasted slices of baguette works beautifully with this recipe. After mounding the tartare on a chilled plate or bowl, serve with your favorite garnishes. Add pickled accompaniments such as cornichons, capers or onions to cut through the rich beef. The last little addition is pungent mustard. Whether you select grainy or ground mustard both complement this dish. The beauty of tartar is that it’s really up to you. So, if you want to top it off with salty caviar, go for it!
Servings: 4-6 servings
10-12 oz. prime filet mignon
1 egg yolk
2 Tablespoon olive oil
1 Tablespoon Dijon mustard
2 Tablespoon shallots, minced
2 Tablespoon capers, chopped
2 Tablespoon parsley, chopped
1 teaspoon kosher salt
½ tsp fresh cracked pepper
3 dashes Tabasco hot sauce
1. Place steak in the freezer just until the surface is frozen and the inside is chilled (but not frozen), 1-2 hours depending on your freezer setting.
2. Using a sharp knife, cut beef into sheets. Quickly working in batches, stack the sheets and cut into strips. Cut the strips into cubes. Transfer to a bowl and refrigerate.
3. Just before serving, in a medium bowl, whisk egg yolk, olive oil and mustard until emulsified. Add shallots, capers, parsley, salt, pepper and hot sauce and whisk until well blended.
4. Fold in chilled and cubed steak until well coated. Served immediately on a chilled platter, by spooning half of the tartare into a small mound. Refrigerate the remaining tartare and replenish as needed.
Do Ahead: Beef can be cut 2 hours ahead and kept chilled.
Servings: 16-20 crostini
3 Tablespoons olive oil
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1. Preheat oven to 425°F.
2. Diagonally cut the baguette into ¼” slices.
3. Lightly brush each side with olive oil and arrange in a single layer on a rimmed baking sheet. 4. Season with salt and pepper, and bake until the crust is golden, 8-10 minutes.
Do Ahead: Crostini may be made up to 2 days ahead and kept in an airtight container at room temperature.