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.
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
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the filet mignon in the bowl of a food processor and pulse just until ground. Transfer to a chilled bowl. Mix in the onions, capers, parsley, Dijon, oil, Worcestershire, hot sauce and egg. Season with salt and pepper. Serve immediately with grilled country bread.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
- * Warning: Consumption of raw or undercooked meat may substantially increase the risk of foodborne illness.
STEAK TARTARE
Make and share this Steak Tartare recipe from Food.com.
Provided by debbie8760
Categories Meat
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Chop sirloin into cubes.
- Place in food processor and chop/puree until meat is the consistency of ground beef.
- Mix with remaining ingredients; refrigerate for 2 hours.
- Serving Suggestions: Mound on a pretty plate and decorate the top with well-drained capers.
- Serve with thinly sliced rye or party rye. Chop fine hard-boiled eggs and red onions.
- Put in bowls alongside.
Nutrition Facts : Calories 474.5, Fat 32.6, SaturatedFat 12.6, Cholesterol 138.8, Sodium 393.3, Carbohydrate 1, Fiber 0.2, Sugar 0.1, Protein 40.1
ETHIOPIAN BEEF STEAK TARTAR (KITFO)
Kitfo is one of the typical dishes of Ethiopian cooking. The main ingredients of Kitfo is beef, clarified butter and mitmita. Mitmita is a very spicy pepper powder which is made of cayenne-type tiny dark-orange chili peppers seasoned with spices such as cloves, cardamom seed and salt.
Provided by yewoinfamilycooking
Categories Steak
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cut the meat in small pieces; remove fat and seams.
- In a food processor put small amount of the meat at a time, spread some mitmita, grind until meat is finely chopped; using a fork, remove any residue of fat and seams; place the spicy ground meat in a dish; repeat the process until all required meat is done.
- In small pot, on a lower heat melt the butter, add the remaining mitmita, false cardamom, (garlic, black pepper, salt, if needed); remove from heat.
- Combine the spicy ground meat with the spicy butter; using fork and spoon, mix it until completely marinated.
- Place it in a lightly warm serving dish, serve it immediately with Injera or bread. If preferred, sauté the marinated meat for two to three minutes.
- Note: As Steak Tartar is uncooked dish, choice of first class quality meat and cleanliness is important.
- * You will find these spices in Ethiopian or Indian shops/groceries.
- ** Please go to www.yewoinfamilycooking.com to see how to prepare Purified/Clarified Butter (Nitir Kebe).
Nutrition Facts : Calories 340.8, Fat 22.2, SaturatedFat 10.5, Cholesterol 112.6, Sodium 77.2, Carbohydrate 1.2, Fiber 0.6, Sugar 0.2, Protein 32.8
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