I absolutely adore steak tartare. It’s the natural extension for any steak lover who enjoys their cut cooked rare. Successful delivery is a dish which features good quality fillet steak and preserves its flavour whole adding texture and seasoning.
When I looked for a recipe one of the articles I turned up was this http://www.chefsteps.com disparaging take Don’t make steak tartare at home. I could have stopped right there but the article highlights mistakes made by people who can’t ever have experienced the dish before. I’ve had a fair few over the years so I think I know what I’m looking for. I chose the Nigella Lawson recipe on BBC Good Food as a guide
The first thing about this is time – taking the time to prepare the ingredients.
If there is no cooking you really have to make sure the execution is spot on. I bought 270g of some great local fillet steak which I halved so that I could have the dish twice. It’s great meat but even then there was some fat attached. Job number one is to trim off any sign of fat before dicing the beef finely. The texture of the beef is crucial because you want to feel you are eating steak.
I’d bought some cocktail gherkins because I thought they’d give me a head start with the crunch I wanted and the size of the pieces too. The capers were already in the fridge. All that remained was to add a dash of Tabasco and half a teaspoon of Worcestershire sauce and then to give the whole lot a good stir.
I then moulded the mixture into an inverted bowl shape and made a dimple in the top to receive the egg yolk. I even went out and bought some fresh free range eggs because I didn’t want to spoil the whole thing by skimping on the final component. That egg yolk looks superb and so the trip was well worthwhile.
Served with four slices of some local thinly sliced unbuttered wholemeal bread it was absolutely wonderful. Up rated it as another 9.5/10 until the collesterol-laden egg went on top and with a glass of red wine it came to 640 calories. Job done.