Legend has it that the nomadic Tartar Tribe didn’t have time to cook their food and often ate on the move, so they tenderized their steaks under the saddles of their horses, thus giving the name to the culinary delicacy, “Steak Tartare”. The dish remains very popular in Europe and is synonymous with Parisian bistros. It is often served with onions, capers and seasonings usually incorporating fresh ground pepper, Tabasco, Worcestershire sauce and a raw egg on top. When creating Steak Tartare, you must make sure the beef is high quality. It is important to buy the meat (whether it be beef tenderloin or fillet mignon) and eggs from reputable sources as you will be serving them raw. French food historians beleive that the dish became popular after World War II. Steak Tartare is now regarded as a gourmet dish and is best served with homemade fries.
• 2 lbs Tenderloin
• 1 egg yolk
• 2 teaspoon mustard, use only real
Dijon mustard
• 1 teaspoon ketchup
• 1 tablespoon onions, finely chopped
• 1 tablespoon cornichons, finely
chopped
• 1 tablespoon capers, drained and
chopped
• A few drops of Tabasco sauce
• 1 teaspoon Worcestershire sauce
• salt and pepper
In a bowl, mix the egg yolk, onions, capers, mustard, ketchup, Worcestershire sauce, Tabasco sauce, salt and pepper and beat lightly for a few seconds. Trim and grind the meat. Add the meat and mix lightly with a fork for a few seconds. Serve immediately. We served this in our restaurant in France with the raw egg on top, and the seasonings around the plate, but most of our patrons would ask us to mix it for them.
Steak Tartare cannot be preserved more than 2 hours, even in a fridge. Serve with french fries or as a starter. You are the chef.
Drink a Red wine such as Beaujolais,
or a Crozes Hermitage with this dish…
Bon appetit!
Jean Doherty is the Chef and Owner of Le Patio Restaurant in Wilton Manors (954) 530-4641
