Steak Tartare Thanks To Fredy Recipes
STEAK TARTARE
Steps:
- Cut the steak into 1-inch cubes and park in the freezer for 10 minutes.
- Whisk the vinegar, dry mustard and egg yolks together in a small bowl. Whisk continuously while streaming in the oil until emulsified, then whisk in the shallots, capers, salt, and roughly 2/3 of the celery leaves and parsley.
- Hand chop the meat to your desired texture. (Alternately, divide the meat into 4 batches and pulse each batch separately 3 to 4 times in the bowl of a food processor fitted with the standard S-blade.)
- With clean hands, quickly fold the meat and dressing together. Plate using a 3 3/4-inch pastry ring and garnish with the reserved herbs and lemon zest.
ORIGINAL STEAK TARTARE
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.
Provided by ITSIE
Categories Meat and Poultry Recipes Beef Steaks
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 230.6 calories, Carbohydrate 0.4 g, Cholesterol 84.7 mg, Fat 18.2 g, Fiber 0.1 g, Protein 14.5 g, SaturatedFat 7.3 g, Sodium 72.9 mg, Sugar 0.2 g
STEAK TARTARE
Bring the bistro home with this classic recipe for steak tartare. The key to serving a restaurant-quality appetizer at your kitchen table is two-fold: First, buy the best quality beef tenderloin you can find-there's a time and place for economy cuts but this isn't one of them! Then, freezing the meat for about 20 minutes firms it up just enough so that it makes quick and easy work out of cutting it into small, even pieces.
Provided by Riley Wofford
Categories Food & Cooking Appetizers
Time 40m
Number Of Ingredients 10
Steps:
- Place beef on a small plate. Freeze until firmed up slightly, about 20 minutes. Cut chilled beef into 1/4-inch pieces; transfer to a small non-reactive bowl and toss with shallots, capers, parsley, Worcestershire sauce, and lemon juice. Season with flaky salt and pepper.
- Spread mustard onto a chilled plate; arrange tartare in center of plate. Make a small indent in the center and top with egg yolk. Season with salt and pepper. Serve with toasted bread, butter, cornichons, and parsley sprigs.
STEAK TARTARE (THANKS TO FREDY)
Tartare is a word that the French give to something with (mostly) raw ingredients that are minced and/or chopped. This is a world-famous, award-winning recipe given to my father by the barman at a deluxe hotel, who would knock this up on demand in record time. And boy, was it in demand! Chop the beef by hand, as machines tend to crush the meat and you end up with a soggy mess. My father's award-winning barman friend (sadly, now no longer with us) actually used 2 knives simultaneously in each hand to do this. He prepared the whole thing, including chopping the meat, in 15 minutes. If he knew he was going to be busy, then he pre-cut and sliced and diced everything beforehand, in which case he served it in less than 5 minutes. Serve with thin, buttered toast.
Provided by Sonya Jane
Categories Appetizers and Snacks Seafood
Time 15m
Yield 4
Number Of Ingredients 15
Steps:
- Put olive oil in a serving bowl. Add ketchup, Worcestershire sauce, Dijon mustard, hot pepper sauce, curry powder, curry powder, salt, and ground pepper. Mix thoroughly.
- Crush anchovy fillets on a plate using 2 forks until they are finely separated. Add onion, gherkin, and capers; stir together before scraping into the bowl with the ketchup mixture. Add chopped beef; mix thoroughly. Stir in egg yolks and beer.
Nutrition Facts : Calories 297.5 calories, Carbohydrate 6.8 g, Cholesterol 158.7 mg, Fat 22.2 g, Fiber 0.3 g, Protein 16 g, SaturatedFat 8.2 g, Sodium 526.2 mg, Sugar 2.6 g
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TENDER STEAK TARTARE RECIPE - I'D RATHER BE A CHEF
From idratherbeachef.com
5/5 (4)Total Time 15 minsCategory AppetizerCalories 500 per serving
- The best way to prepare the beef is for it to be very cold, but not frozen. This allows us to slice the beef evenly for a uniform dice. My suggestion is to add the beef to the freezer 30 minutes to 1 hour before use (depending on how cold your freezer is set).
- When the beef is chilled slice against the grain approx 1/2 cm thickness. Julienne the slices to 1/2 cm thickness again. Lastly, make your perfect 1/2cm cubes by dicing the julienned slices.
- Add the beef to a ring mould (only for presentation) or you can add to a bowl or a plate. Make an indentation on the top of the diced beef with the back of a spoon. Add the egg yolk.
- Pierce the egg yolk and mix well. Add in the remaining ingredients between the two dishes. Remember to taste as you are adding ingredients, particularly the salt!
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4.8/5 (8)Total Time 1 hr 30 minsCategory Appetizer, Main CourseCalories 429 per serving
- Place the beef in the freezer for about 1 hour until the exterior begins to firm up and form crystals but it’s still easily pierced with a knife. This will make it easier to finely hand-chop.
- Meanwhile, prep the shallot, capers, cornichons, and parsley in a small bowl, and set aside. In another small bowl whisk together the egg yolk, vinegar, mustard, oil, Worcestershire, and hot sauce.
- Remove the beef from the freezer, slice it thinly against the grain, then slice into fine strips, and then finally dice into small cubes, about ¼-inch across. Transfer the beef to a large mixing bowl and gently combine it with the shallot and caper mixture as well as the dressing. Taste and adjust seasoning as needed with salt, pepper, etc.
- Divide into 4 equal portions, press each portion into a round cookie cutter on a plate. Remove the ring and serve immediately, preferably with toast points/toasted baguette slices, fries and/or salad.
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5/5 (1)Total Time 30 minsCategory Main Course, StarterCalories 535 per serving
- Transfer the ground beef to a large mixing bowl. Also add the chopped gherkins, the salted capers the freshly chopped parsley.
- Stir well. Then add the worcester sauce, lemon juice, mayo, olive oil, the chopped shallots and 2 drops of tabasco. You can also add the egg yolk or keep it aside for garnish later. Season the beef mince with a pinch of pepper and salt.
- Stir the beef mince well again. Then taste the beef and add extra pepper, salt, worcester sauce, lemon juice or tabasco to taste if necessary.
- Divide the seasoned beef tartare over 2 plates. Then put them in the fridge for about 5 minutes before serving. Garnish with a little sprinkle of freshly ground black pepper and a tiny pinch of salt. Serve the beef tartare cold.
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From slowthecookdown.com
5/5 (1)Total Time 30 minsCategory AppetizerCalories 301 per serving
- Finely slice the shallots and place into a small saucepan with the red wine vinegar, a pinch of salt and pepper and the caster sugar. Bring to the boil and then let simmer. Keep cooking until all of the liquid has evaporated. Take off the heat and let cool.
- Take one steak out of the freezer. as thin as you can, slice the steak in to strips, discarding any fat or sinew. Slice each strip, again, as thin as you can, and then dice these strips. Repeat with the other steak.
- Put the steak pieces into a bowl and add the Worcester sauce, red wine vinegar, mustard, gin, chives and a good couple of pinches of salt and pepper. Mix well. Taste a piece of steak to check the seasoning and add more salt and pepper if needed. Place into the fridge until ready to plate up - don't leave for more than 30mins.
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From sidechef.com
4/5 (11)Total Time 20 minsCuisine FrenchCalories 421 per serving
- Dice the Beef Sirloin Ball Tip (3 ounce) into very small pieces by cutting pieces along the grain, then slicing into strips and finally into a small dice. Make sure to use a sharp knife!
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