Beef Steak Tartare Recipe

Steak tartare (or Beef Tartare) is a classy dish served at fancy restaurants, but you can definitely prepare it at home. It is made with raw meat so you should be careful. Always use only the highest quality of meat. Organic and grass-fed beef tenderloin is best.

Make sure to always use fresh whole lean piece of meat. NEVER, under any circumstances, use ground beef unless you grind it yourself from a whole piece of meat! Ground beef contains various cuts as well as trimmings, and from various cows. This can mean more bacteria and it also affects the texture of beef tartare.

Ingredients

2.2 lb. fresh tenderloin

1 onion

2 anchovy fillets

1 tablespoon French mustard

2 tablespoons mayonnaise

2 pickles

5 cloves of garlic

1 tablespoon of cappers

1 tablespoon salt

1 tablespoon paprika

1 teaspoon black pepper

Preparation itself is very easy. In principle, you only need a knife and a cutting board. If you like the meat pieces to be chunky, you chop it with a sharp knife until you reach the desired consistency. Our family prefers meat more finely chopped, so we grind it with a machine to get a pate-like texture.

Then finely chop onion, garlic, capers, pickles, and anchovy fillets.

Prepare salt, pepper, red paprika powder, mustard, and mayonnaise.

Mix everything with meat.

Form meat into a ball using your hands a spoonful of olive oil. Then flatten the ball and plate it. Draw squares with a sharp knife. For garnish, you can make flowers from butter, with a little sprinkle of red paprika powder and a leaf of lettuce.

Make toast. When still warm, melt some butter on in and spread a tiny layer (or thick) steak tartare pate and enjoy this delicious French delicacy.