Beef Steak tartare

Category: Cold meals and snacks
Kitchen: french
Beef Steak tartare


Beef tenderloin 0.5KG
Quail eggs 6 pcs.
Extra virgin olive oil 2 tbsp. l.
Granular (Dijon) mustard 1 tbsp. l.
Ketchup 1 tbsp. l.
Gherkins 2-6 pieces, depending on the size.
Shallot 2 small
Chives bow a few feathers
Capers 2 tbsp. l.
Worcester sauce 1 tbsp. l.
Tobasco sauce a few drops, to taste
Parsley, leaves multiple stems
Salt pinch

Cooking method

  • Ether please! We started. Good afternoon, comrades! Vegetarians can calmly go about their business. Our products will be of more interest to meat eaters and raw foodists. (Plagiarism on the feature film "Moscow Does Not Believe in Tears")
  • What women say ...
  • «What could be better than a good steak, juicy, tender, with a golden spice crust? Only good raw meat! I dare to say this with all responsibility, as a person who loves meat very selectively and carefully.» ( 🔗, designer of women's clothing, photography, printing, interior design, directing and scenography, cooking and food design, "DEFFI_ART_CAFE")
  • «I know a lot of people are afraid of raw meat, but if you're in luck with a good piece, hurray! Try it - it's a completely separate treat, especially with red wine. Tartare and wine - everything! Happiness!» ( 🔗, culinary blogger, author of the cookbooks "Recipes", "Diets", "About Food. About Wine. Provence ”,“ Gastronomic recipes ”and“ #meat and meat ”,“ #pastapasta ”,“ Everything under the tree ”,“ #non-stick ”,“ Easy to be light ”,“ In your mouth all year round ”, publisher, founder of the school“ Belonika & Les Chefs "in Provence.)
  • «Do I love Tatars? Adore. Paradoxically, I am not an aggressive meat-eater, I mostly eat only poultry, very rarely beef, and never pork. But this dish does not leave me indifferent."(Anna, web designer, 🔗)
  • Acquaintance:
  • Meat tartare is either loved very much or not eaten at all. After all, the taste of raw meat in beginners can easily provoke feelings of nausea and discomfort. My acquaintance with meat tartare happened just a few years ago, by chance, at a New Year's corporate party in the style of "Buffet" in one central capital cafe, where there were many sandwiches, snacks, kebabs, fish, whiskey, and dim diffused light. After trying a little bit of everything, I settled on nondescript stale rye sandwiches, which is called "for two bites", with an incomprehensible but very tasty filling on top. And only after the third or fifth glass of whiskey, I "decoded" the main component of the filling: fresh meat! It was too late to disgust or complain to mom, especially since the rest of the dishes, like fresh kebabs from the saddle of a lamb or salmon, which is called "and did not roll around" to taste. In general, at that time, I diminished these sandwiches at least 20 pieces, simultaneously noting with surprise that the main "competitors" for these raw meat sandwiches were our girls and women.

  • Spread:
  • French raw meat tartare (tartare de viande), or as it is often called for the common form of serving "steak tartare", is a dish that has successfully spread to all continents except Antarctica. It can be ordered in restaurants in Canberra, in Rio, and in Abu Dhabi, but in Europe - in almost every third more or less decent restaurant or cafe. In the US, tartare on toasted bread slices (toast) produces a dish locally called Cannibal. In Belgium, the tartar clone "filet Americain" is popular, and in Poland, a very similar dish, befsztyk tatarski, is popular. And if you carefully look at the cuisines of the peoples of the world, then it can be noted that there are a great variety of such dishes that use raw meat that has not been subjected to any processing - neither heat, nor salting, nor drying, or anything else - a great variety: Carne Cruda, Crudo en la Reina, Carpaccio - Italy, Steak tartare - France and the whole world, Mettbrötchen (Metthappen) and Zwiebelmett - Germany, Goreg goreg and Ketfo - Ethiopia, Kebbé nayé - Lebanon, Yukhoe - Korea, Kachilaa - Nepal, Kelaguen - Northern islands, and so on.

  • Origin of name:
  • There is no consensus regarding the origin of the name of the dish Steak tartare. In my humble opinion, steak tartare has the same relation to the Tatar-Mongolian cuisine as the ambition to the fee. Not mine: The dish is generally not associated with either horse meat or Tatars: because the very word "steak" (Steak) already implies beef. He became Tatar due to the fact that the tradition of eating meat raw in the culture of the 16th century (and this is where the mention of the dish begins) was considered barbaric and wild. Who else could be so brutal that he even chopped meat for food like his enemies? The second version refers us to French cuisine, where the dish of raw beef was called steak l'americanne avec sauce tartare, that is, steak with tartar sauce, and then it was shortened to steak tartare... And the tartare sauce has nothing to do with the Tatars. Otherwise, I would have to admit that the wild nomads under the saddle dragged along with them, in addition to meat, egg yolks, vegetable oil, green onions, mayonnaise, ground pepper, etc., the components of this sauce .. In short, I would rather believe that the dish is named after some Tartarene from some Tarascon than in the Tatars and Ukrainian Zaporozhye Cossacks, as this dish is amusingly mentioned 🔗...

  • Meat:
  • Only meat reliably tested in laboratory conditions is used in steak tartare. This is a prerequisite, no exceptions. I took my meat for this dish from a vendor supplying Angus meat to various steak houses in Kiev. If you really don't believe him, then who should you believe?
  • Both fresh steamed meat and mature meat are used in tartare. Moreover, experts say that this dish turns out to be much tastier with mature, aged meat. I ended up with about 500 grams of wet-aged Angus beef tenderloin. With me, the tenderloin was cleaned of films and veins, and vacuumed again, for ripening in my refrigerator at a temperature of about 2 degrees Celsius.
  • In some places, it is argued that meat for grinding tartare does not tolerate a meat grinder, but is only exclusively cut with a knife. But, if you look on the Internet on YouTube a huge number of videos of the French making tartare, from restaurant chefs, or just home lovers, it becomes clear that the French treat themselves quite normally and favorably to the meat grinder. Of course, only through a large lattice. But I don't have so much of this beautiful tender meat with thin fat streaks that I would deny myself the pleasure of working on it with a knife.
  • Submission form:
  • In restaurants, steak tartare is usually served as a separate portioned dish, with the traditional side dish - french fries. The meat can already be combined and mixed with the other components of this dish, or it can be laid out separately, and the other components are added independently, to your taste. In a cafe, these can be tartlets, or snack sandwiches. At home, whatever you like ...

  • Beef steak tartare
  • There are as many tartar recipes as there are recipes for Ukrainian borscht. In other words, there are as many recipes as there are cooks. In this case, a set of ingredients is used most traditionally used in this dish.
  • Four yolks of quail eggs are separated into a deep dish (bowl, bowl), a spoonful of olive oil, a pinch of salt, a spoonful of Dijon mustard are added, and all this is whipped by hand until smooth. Then add a spoonful of ketchup, a spoonful of Worcestershire sauce, a couple of tablespoons of chopped capers, chopped gherkins (I have tiny pickles).
  • If you replace Dijon mustard with soft creamy horseradish, then it will also be very tasty!
  • The chives are finely chopped. Replacing it with simple green onions is highly discouraged - the pungency and sharpness of the onion will unpleasantly dominate the taste.
  • Finely chopped / chopped shallots. It is permissible to replace shallots with white salad onions, but not with our common onion, for the same reason as above.
  • Parsley is finely chopped. All this is combined in a bowl / bowl, a couple of drops of Tobasco hot sauce, another spoonful of olive oil are added. All components are thoroughly mixed, and meat is expected.
  • We cut the meat to the size of cubes of half a centimeter by half a centimeter, or something like that - a little more / a little less - it doesn’t matter ... Load the resulting minced meat into a bowl / bowl with cooked marinade, and knead everything thoroughly. The final consistency should be the same as that of the chopped steak for frying.
  • If the meat is fresh, the tartare can be consumed immediately. If the meat was taken after ripening, in this case wet, then it is advisable to put the tartar, before serving, in the refrigerator for 20-30 minutes, under cling film. Such matured meat does not hurt at all to marinate a little before serving ...
  • Before serving, we form a dense steak in any available way, decorate it with large capers, and a couple of fresh yolks, cover it with slightly stale or fried thin breads (I had a sliced ​​buckwheat baguette), lightly greased with pesto sauce on top (optional).
  • This dish was prepared, and went perfectly as an appetizer with wine, on the late evening of December 31, that is, for the farewell of the old year. But after the striking of the clock - hot meat dishes, too - like a song ...


They say it's better to see once than hear or read a hundred times. If you are interested in this dish, then look on the Internet how the French prepare this dish ("tartare de viande"), or all over the world ("Steak tartare"). Better yet, try it once ...
I do not urge anyone to rape myself and swallow raw meat with disgust. In no case! This business is absolutely voluntary! If you do not have the habit and experience of trying minced meat cutlet with salt, for this you really need to cross a certain psychological line for the first time, - after all, in France and in Europe in general, not everyone, as it might seem, is happy to wrap raw meat tartars for both cheeks.
However, if you, a meat-eater, once with a good company find yourself in a decent restaurant, and the dish “Steak tartare” appears on its menu, then take the risk of ordering it and trying it with good dry wine. It is quite possible that you will like it very much, and this will turn out to be exactly what you lacked so much for complete happiness in this life ...

lady inna
Kapet, Constantin, A very serious approach to the issue: theory, history, and a detailed recipe. I will definitely use your best practices when I get ready to cook and taste tartare for the first time. You can even not google it additionally) Naturally, the main problem is good beef. An Argentine metro clipping would work, do you think?
lady inna, IMHO any beef tenderloin is suitable, provided that it is actually and qualitatively tested in the laboratory. Unfortunately, I don't know how with this in the Metro and in Argentina ...
lady inna
So I don't know either)
Still, it seems to me that it is better to get acquainted with this dish in a cafe or restaurant. Where such a dish is served, the meat will be surely checked (in a decent establishment, no one wants unnecessary trouble for themselves), and cooked correctly and tasty. And then, if you really like it, if you wish, you can already repeat and improve the recipe for yourself at home ...
lady inna
Agree with you. Especially considering the non-budgetary cost of a whole packaged piece of beef tenderloin with us - even in a good restaurant, perhaps it will be even more economical)
lady innaI think you are right.
Unusual recipe for an unusual dish.Designed for strong-minded people with good health (because not all organisms can simply digest raw meat, even tested in the laboratory). Now, if this shaped steak was sent as it is to bake ... I think it would be very cool!
leo-kadia, this dish contains tender meat - tenderloin, or thin edge (striploin). They are digested no more difficult than fried or baked meat, and maybe even easier ... You can, of course, bake, but this will be a different dish ...
We cook steak tartare regularly. I confirm it is very tasty.
Quote: Lisichkalal
We cook steak tartare regularly. I confirm it is very tasty.
It's very interesting - how do you cook it at home in France? Meat, ingredients, cooking ... Can you share your experience? After all, you there, in France, know better how to prepare it correctly ...
I first tasted steak tartare at a local cafeteria. My husband's sister ordered it and I tasted it a little. The next time, I deliberately ordered a tartare in a Parisian restaurant. I still remember the taste of it. This was the best steak tartare I have tried so far. I ordered it a couple more times in restaurants, but the taste could not be compared to that Parisian dish.
Then the husband offered to cook the tartare at home. I buy meat in a regular supermarket in the meat section. I ask the seller which meat is suitable for a steak, he points to 2-3 options for fresh meat, but I take what I like more externally and at a price. There and then the seller scrolls the meat in a meat grinder. For 2 persons I take 300-350 grams of rolled meat.
In the evening, my husband comes home from work and prepares dinner for us) He puts the meat in a bowl, adds olive oil, salt, pepper, maggi (liquid German dressing), Tabasco. And he kneads the meat with his hands properly. Then it leaves in the refrigerator for 15 minutes.
Spread the steak on a plate, top with raw yolk and sprinkle generously with very finely chopped regular onions or shallots. We eat with a soft fresh baguette, spreading the steak on the bread and drinking red wine. I also like to make a light green salad.
But with gherkins, I'm not very good
Lisichkalal, very interesting, thanks! A little simpler recipe than mine. It is necessary at work in the office to stir up such a tartare for lunch, to pamper your accountants. Fortunately, for such a recipe, everything is within 300 meters from the office ...
ConstantinThank you for such interesting information and recipe submission. And, most importantly, it’s true, or you love it or not. I fed my Russian family)) my mother did not understand at all, they ate my brother with the setra, but they never asked again)) Probably, for the first time, or then again, you have to spend quite a bit to understand whether you like it or not.
I don’t know if your colleagues will appreciate
In Moscow, even before my life in France, there was a corporate party in an elite French restaurant. I remember that after a working day, everyone was very hungry, and they served small canapes with various fillings. It seems to me that tartar was also present, but I do not remember the taste absolutely, but everyone around was talking about eating raw meat. Nobody was ready for this and, unfortunately, nobody appreciated it.

Quote: Lisichkalal
We eat with a soft fresh baguette, spreading the steak on the bread
I correct, do not spread, but apply)
Quote: Lisichkalal
Probably, the first time, or then one more time, you have to spend quite a bit to understand whether you like it or not.
A difficult question ... The dish is exotic for us, and it is not chewed here in every restaurant, or in every second family ... Perhaps a stereotype is triggered here: if in France you don’t surprise anyone with raw meat in a plate, and many around you with pleasure they absorb this dish, then try it, and make sure - it's yours, or not yours - no problem. The food culture is somewhat different ...
About one more time ... Throughout life, the human body is constantly undergoing changes - various hormones play or stop playing, the body develops, and then gets old. And all this invariably affects a person's taste preferences throughout the entire period of his life.And those preferences that we liked in food before can change dramatically over time.

A typical example: we have both a daughter and then a granddaughter, aged from one to two or two and a half years old, were already shaking for a couple of sips of beer. At this age, they greatly lack the alum necessary for the development of a small organism. After this age - as cut off: "Beer - cocoa".

Therefore, if the raw meat "did not go" now, then it is quite possible that this will change over time. Figuratively speaking loosely - each dish has its own time and age ...

By the way, they write that raw meat is good for diabetics. How, what, and why - on the Internet ...
yeah ... you are some kind of extreme, chess word or gourmets!
I haven’t matured yet. But so often I see that local raw minced meat is used.
Quote: Lisichkalal
Russian family fed
I'm not yet ready to even try this delicacy ...
Quote: Mirabel
I'm not yet ready to even try this delicacy ...
Yes - prejudice seems to play an even greater role here.
Now, if you think about it, we eat fresh pork fat, but the meat is fresh, from the same carcass - no, no. But the Germans took it and said, "Here you go! We'll eat both, - raw. It's so tasty for us too!" They twist minced pork in a meat grinder, so that the lard is no more than 35%, add onions, salt, pepper, garlic or caraway seeds, and crack it on buns with beer and schnapps, and they sing songs to this, and marches march. The dish is called Mettbrötchen (roughly translated "minced pork on a bun"), or simply 🔗... Also very tasty, but the beef has a different taste ...
Kapet, great recipe - research!
I don’t know if I’ll dare to repeat it, I’m afraid my eaters will not approve, but in general I calmly try raw cutlet mince and it tastes good to me.
In principle, beef is considered a fairly safe meat, but it is often eaten, if not completely raw, then with blood. True, I don't like such dishes, it always seems to me that they are just unfinished. But if without heat treatment at all, there will probably be other sensations.
And about pork - you surprised me. It is always recommended to fry pork completely, because pigs are very tasty not only for us, but also for all kinds of helminths, in their meat much more often than in beef, there are cysts of parasites.
Apparently, the Germans trust their veterinary supervision very much.
Quote: SvetaI
Apparently, the Germans trust their veterinary supervision very much.
Probably yes. German pedantry and strict adherence to orders and instructions hardly leave a chance for anyone to get into such a dish.
But our laboratories for veterinary and sanitary examination, especially in the markets ... Here I have doubts, for some reason ...
Once upon a time in Poland in a restaurant I tried Tartar. I will not say that I was delighted, but there was no disgust either.
We need to get some good beef and try to cook it. You just need to ask your husband how he feels about this idea
Kapet, thanks for the recipe!
Lisichkalal, Sveta and you for the additions!
Quote: SvetaI
It is always recommended to fry pork completely, because pigs are very tasty not only for us, but also for all kinds of helminths, in their meat much more often than in beef, there are cysts of parasites.

Well, judging by this article, below, helminths are more a blessing than harm to the body. And for some reason I believe her ...

"CHEMISTRY AND LIFE" No. 1, 2015, "The healing power of helminths":
Constantin, I believe it too!
My son is studying biomedical science, so sometimes he also says that his hair is on end.

Quote: Mirabel
Constantin, I believe it too!
After all, if you seriously think about it, mulion with a cart of all kinds of foreign organisms: bacteria, viruses, and other "life companions" work in our body. Without some we simply cannot exist, and without others it is impossible to survive in this world. But what is not visible to our eye, we somehow accept with our mind in consciousness and subconsciousness - out of sight out of mind, and what suddenly takes on a visible form - we reject with disgust, trying to destroy such a tangible "life partner ". But no, say the commodity scientists, - if you want to live happily ever after - sometimes put up with some of these "neighbors", because otherwise you will be even worse off than without them ...

The wiki is naturally not an authoritative source, but still:
Immunity link
According to the results of some studies, the presence of helminths in the human body is necessary for the normal development of the immune system, which is explained by the development of symbiosis with these organisms in the process of human evolution as a species. According to this hypothesis, a side effect of deworming in the 20th century was a sharp increase in the incidence of eczema and other allergies.
It is tasty: both tartare and carpacho are very tasty! But only fresh meat!
Quote: Lisichkalal
But only fresh meat!
Taste the good seasoned fermented marinated beef in this dish and you might change your mind ...

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