Saturday, July 9, 2011

Steak Tartare

(Czech version)

Steak Tartare is one of the biggest delights for a true carnivore like me. It is a raw ground beef (tenderloin or sirloin) combined with other ingredients and served on toast. This is a very simple and simplistic description. What you put in meat mixture and how much is a personal choice so I will just give a basic guideline.
Steak Tartar was named after Tatar tribe of medieval Central Asia. Wikipedia has a great article on history and development of this gourmet dish.
I can not emphasize enough how important fresh meat and eggs are in this dish. Check your eggs for freshness by using water test method or just check the date on egg carton. Meat has to be super fresh and any membranes or sinew must be removed, all you want is just red meat and nothing else. Of course, you must be the one to grind the meat using super clean and cooled grinder. I put my meat (cut into cubes) together with meat grinder parts and mixing bowl, in the freezer for about half an hour before grinding. You want to keep the Tartar as cold as possible from preparation to serving.

3/4 lb Ground beef tenderloin or sirloin (see note above)
1 Egg yolk, raw
1 tsp. Capers, chopped
1 Tbs. Onion, chopped
1 tsp. Parsley, chopped
1 tsp. Hungarian hot paprika
1/2 tsp. Black pepper, freshly ground
1 tsp. Worcestershire Sauce
1 tsp. Dijon mustard
1 tsp. Ketchup
3 Anchovies, creamed
(Adjust amounts to your personal taste)

8 slices toasted rye bread, crust removed
2 cloves garlic, peeled

Mix all above ingredients (except toasts and garlic J) in chilled stainless steel, ceramic or glass bowl using 2 forks till all ingredients are well combined. Do not mix with your hands, you want to keep the mixture as cold as possible. When done, transfer to chilled serving bowl or plate together with a toasted rye bread and garlic.
Rub garlic on one side of toast and spread tartar on same side. Best beverage to accompany this great meal is original Pilsner Urquell, of course.

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