Steak Tartare

Steak tartare is a renowned dish in European cuisine, consisting of finely chopped or minced raw beef, traditionally mixed with ingredients like onions, capers, and seasonings, often accompanied by a raw egg yolk. The origins of steak tartare are subject to debate. A popular narrative suggests that it traces back to the nomadic Tatars of Central Asia, who purportedly placed raw meat under their saddles to tenderize it before consumption. However, this story is often regarded as a myth. In the late 19th and early 20th centuries, French chefs refined the dish by adding various seasonings and condiments to enhance its flavor. Today, steak tartare is a staple in Parisian bistros and has been embraced by various European cuisines, including Polish cuisine, where it is known as "tatar" and is a cherished dish that showcases the country’s rich culinary heritage.

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A Parisian bistrot staple

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What Cut of Beef is Best for Tartare?

Only select raw meat that it is high quality and very fresh from a reputable supplier. Filet mignon, which comes from the beef tenderloin, is the most classic cut to use for steak tartare. It's exceedingly tender and fairly lean with only faint lines of marbling making it the ideal texture. Often, Tartare is made using cheaper cuts like rump steak and scraps saved from cleaned beef tenderloin. Refrigerate raw meat at or below 41ºF/5°C before it is prepared and served.

Chop vs Ground Meat

Ground beef may be seen as too risky to consider for tartare. In addition, the texture and aspect would compromise the dish. Instead, you should only consider making tartare from a whole cut of beef, and then chop it by hand with a clean chef knife on a clean cutting board just before you plan to serve it.

Mise-En-Place

Place one bowl in the freezer. Strain and rinse capers. Save half the capers for the tartare mixture and squeeze out excess juice from the other half for frying. Meanwhile, mince shallots and dice cornichons. Wash parsley leaves, pat dry and chop. Reserve the ingredients refrigerated in deli containers or small bowls.
Remove excess fat, sinew, and connective tissue from the meat. Cut steak into scallopini, strips and dices.
Once done, chop meat and reserve it in the frozen bowl – keep refrigerated.

Fried Capers

In a saucepan, bring up some neutral oil to 375ºF/190ºC. Chop capers. Deep fry capers for about 3 minutes. Drain and keep fried capers on paper towels.

Tartare Mixture

In the bowl, mix together the egg yolks along with mustard, miso, ketchup, Worcestershire sauce and tabasco with the whisk. Add steak and all the remaining ingredients. Taste and adjust to your liking with more salt, spice, or condiment.

Plating

Mold out beef tartare using the cookie cutter. Add egg yolk and season it with fleur de sel and pepper. Sprinkle some fried capers and parmesan shavings.
Tartare is traditionally accompanied with French fries and mesclun.
Bon appétit!

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