Steak Tartare à la Française 

Steak tartare is not a usual dish on the menus of American restaurants today. Yet this dish originated in the port of New York in the 19th century. An important dish in popular French gastronomy today, it was modernized by Chef Auguste Escoffier..

Steak tartare is not a usual dish on the menus of American restaurants today. Yet this dish originated in the port of New York in the 19th century. An important dish in popular French gastronomy today, it was modernized by Chef Auguste Escoffier at the beginning of the 20th century. Even if its peers such as tuna, salmon, trout, or avocado tartare are excellent, red meat tartare (beef) remains the gastronomic prince. 

Here is my recipe, you can change the quantities according to your taste. Bon appetit. 

Ingredients for 4 Tartare Servings 

Preparation: 20 minutes 

NOTE: You will be working with raw food, so it is imperative that all utensils and work surfaces are well disinfected, as well as the use of clean kitchen cloths. 

• 1 1/4-pound Sirloin Bavette Steak, very cold 
• 1 Small red onion, minced. 
• 2 Tablespoons capers, minced. 
• 8 French pickles minced on small dice. 
• 2 Tablespoons Italian parsley (flat leaf), chopped. 
• 2 Tablespoons virgin olive oil. 
• 1 Garlic clove smashed & minced. 
• 1 Anchovy fillet, minced. 
• 1/2 Teaspoon fine salt. 
• Freshly Ground Pepper (preferred white and pink mix) 
• 5 to 7 Tablespoons of Tartare Mayonnaise 

 

Tartare Mayonnaise (all the elements need to be at room temperature) 

• 2 large egg yolks (Room temperature) 
• 2 tablespoons Dijon mustard (good quality) 
• 2 teaspoons lemon juice (freshly squeezed) 
• 1 teaspoon Champagne or Cherry vinegar 
• 1/2 teaspoon Worcestershire sauce 
• 1/2 teaspoon Tabasco or 1/2 teaspoon Espelette pepper 
• 1/2 teaspoon salt 
• 1/2 cup of Virgin olive oil 
• 1/2 cup Sunflower Oil 
• 3 tablespoons Ketchup 

Directions 

First prepare your Mayonnaise: 

In a medium-sized mixed bowl, ceramic or glass, place: egg yolks, mustard, pepper, and vinegar. Using the hand whisk, electric, or stand mixer (speed 2), mix it all for 30 seconds. Without stopping, start to pour very gently the sunflower oil and then the olive oil, in a steady stream. As the mayonnaise forms (this should take about 2 minutes) continue to process until the mayonnaise is thick, with a creamy body. Continue to whisk gently and add the lemon, Tabasco (or Espelette), salt, Worcestershire sauce, and Ketchup. 

The preparation of the Tartare: 

Keep your meat in the refrigerator for 24 hours to ensure the meat is very cold. Using a very sharp chef's knife cut the meat longitudinally into a ¼ inch strips. Group the strips, turn 90 degrees and cut at ¼ inch intervals. Keep the meat in a homogeneous pile and cut again transversely. The meat must be very small cubes, but not mashed. Place the meat in a metal or ceramic bowl on a bed of ice. 

At the time of serving, add to the meat and gently mix all the remaining elements finishing with the tartar mayonnaise. If you like hotter, add tabasco to your desire. 

Form in a circle and serve with very hot French fries. 

*Consuming raw meats and eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.