Does anyone have a good, tried and tested, recipe for steak tartare?

I've only had it once and really enjoyed it, so I want to try my own.

All help appreciated.
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Yum! Love it, Ian...but I don't have a recipe for it....maybe check out www.foodtv.com ?

The Daily Grill (a chain) out here used to serve it and it was great.

Should be pretty simple to make; just make sure you get some good beef since you're eatin' it raw.
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:-)

I don't know anything about steak tartare, but I would strongly suggest grinding your own beef or any meat for that matter.
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My plan is to use a fresh piece of tenderloin and mince it myself with a cleaver. I've done that before and it works pretty well, especially for a smaller amount of meat.

I've found a couple of recipes online, so I will give one a try and post the results.
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A local place here used to serve it with capers... I'm not sure if it was the martinis effecting my taste buds, but it was a damn good combo from memory.
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For me a little seasoned salt, some fresh garlic, a little olive oil, and some capers is all that is needed.

BTW... I like the loin better than the tenderloin. I like the texture better...YMMV.
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I've had some great steak tartare at a local Italian restaurant. :-)
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Hmmm...I'll give that some consideration. What exactly do you mean by loin? I love tenderloin, and strip loin too, but figured the tenderloin would be more tender.

I thought garlic would be great in there too but didn't see it in the recipes I googled.

I'll probably improvise my own recipe based on what I have found and what I like.
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You don't grind beef for steak tartare, it must be cubed small with a very sharp knife to retain its texture.
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I'd think you could mash garlic into oil and drizzle the oil over the beef with a strainer. You don't want actual garlic pieces on the beef. Something with acid would be welcome to I suppose? Never looked up a recipe for tartare
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Ian, you get the piece of meat, cut it up really small, then form it into a patty. Season it as you do this....

Once it's in a nice patty you place it on a plate, do the same for however many other people will be eating it. Once ready take the plate(s) to the grill and smack those puppies on there, cook till medium / medium rare, take off, and eat... you may place these on "buns" of any sort, or just eat them as is.


Enjoy! :-)
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Ummmm, that's a burger:-) Tartare is RAW:-)
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I was talking about what you call the strip loin.:-)
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Exactly.... Eating steak raw like that is just wrong.
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If wrong equals delicious. :-)
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No love for Chicken Tartare?



:-)
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:-)

I like a thick cut steak and rare (haven't tried blue yet), so eating raw minced meat wasn't much of a stretch. Like I said above, I had this once before and it was very tasty.

Thanks for the suggestions. Garlic will definitely be in and I will have to make a choice about the type of cut I will use. BTW here's one of the recipes that I found and plan on using:

Steak Tartare Recipe (serve 6)

Ingredients
2 lbs sirloin or filet mignon
1 egg yolk
2 tsp mustard, Dijon mustard recommended
1 tb onions, finely chopped
1 tb capers, drained
A few drops of Tabasco sauce
1 tsp Worcestershire sauce
2 tb olive oil
2 tsp parley, minced
Salt and pepper
*
Step 1: Trim and grind the meat twice. Chop finely the onions and egg yolk.

Step 2: In a bowl, mix the egg yolk, onions, capers, mustard, Worcestershire sauce, Tabasco sauce, salt and pepper.

Step 3: Add olive oil and beat lightly for a few seconds.

Step 4: Add meat and parsley. Season with salt and pepper. Beat lightly for a few seconds.

Step 5: Refrigerate or serve immediately.

Serving: Steak Tartare cannot be preserved more than 2 hours, even in a fridge. Served with french fries or as a starter.

Wine suggestion: Red wine such as Beaujolais, Crozes Hermitage or Cahors (French Wine Guide).
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Actually, I had a dish in Japan called yukhoe. It's a Korean dish that's popular in Japan, basically raw ground beef with a bunch of spices and topped with a raw egg yolk. This was served as a appetizer at a yakiniku restaurant, where you sit at a table with a grill (or sometimes a pot of boiling water) in the center, and are served raw meat that you cook yourself to the desired doneness. Some even serve horse.
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Other recipes I have seen use the raw egg topper as well. I wonder what spices they used in the meat. I'll have to look that one up.
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I think there was salt, sesame, soy sauce, and pepper, among others.
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