Steak Tartare

Name: Steak Tartare
Prep time: 40 min
Total time: 40 min
Yield: 4
Ingredients: Veal lean meat 1.3 lbs; Egg yolks very fresh 4; Fresh scallion 1.4 oz; Pickles 1.4 oz; Salted capers 2.8 tbsp; Mustard 2 tbsp; Parsley 2 tsp; Anchovies in oil 8 fillets; Lemon juice untreated 1; Lemon peel untreated to taste; White wine vinegar 2 spoonfuls; Extra virgin olive oil 2 spoonfuls; Worcestershire sauce 1 tsp; Tabasco® green 1 tsp; Fine salt to taste; Black pepper to grind to taste

Difficulty: Easy
Prep time: 40 min
Serving: 4 persone
Cost: High

PRESENTATION

Recipe by
Cesare Battisti

Florentine steak or tartare? If you usually choose the latter option, this is the recipe for you: steak tartare! A great classic of raw meat seasoned with egg yolk, mustard, and lemon juice enriched with various ingredients depending on your taste. The recipe shared with us by Chef Cesare Battisti is faithful to the traditional version and includes the addition of anchovies, capers, gherkins, scallion, and parsley for a real triumph of Mediterranean flavors! You can serve the steak tartare either as a main course or as an appetizer by halving the doses: the important thing is to prepare it at the moment to prevent the meat from cooking in its marinade. To make the beef tartare even more inviting, you can enrich it with a julienne of fresh vegetables and accompany it with potato chips and bread croutons! With our instructions and a pinch of imagination, you will bring to the table a top-quality steak tartare.

Also try these tartare variations:

Meat Tartare on Bruschetta
Fassona Tartare with Salted English Cream
Tuna Tartare
Salmon Tartare and Panzanella

INGREDIENTS: Veal 1.3 lbs (600 g) - lean meat; Egg yolks 4 - very fresh; Fresh scallion 1.4 oz (40 g); Pickles 1.4 oz (40 g); Salted capers 2.8 tbsp (40 g); Mustard 2 tbsp (30 g); Parsley 2 tsp (10 g); Anchovies in oil 8 fillets; Lemon juice 1 - untreated; Lemon peel to taste - untreated; White wine vinegar 2 spoonfuls; Extra virgin olive oil 2 spoonfuls; Worcestershire sauce 1 tsp; Tabasco® 1 tsp - green; Fine salt to taste; Black pepper to taste - to grind

Preparation

How to prepare Steak Tartare

To make steak tartare, first cut the meat into thin slices 1, then reduce it to cubes 2, and finally finely chop it strictly with a knife 3.

Put the minced meat in a bowl, season with salt 4 and pepper 5, then mix well 6.

Cover the bowl with plastic wrap 7 and put it in the refrigerator while you prepare the rest of the ingredients. Clean and thinly slice the scallion 8, then soak it for 5 minutes in a bowl with cold water to which you have added vinegar and salt 9.

Meanwhile, pour the egg yolks into another bowl and add the mustard 10, lemon juice 11, and oil 12.

Emulsify with a fork 13. Finally, finely chop the gherkins, anchovies, and desalted capers, the parsley, and the scallion, which you have drained and dried well 14; you should get a rather creamy consistency 15.

Add the chopped ingredients to the egg yolks 16 and mix with a fork 17, then combine the obtained mixture with the minced meat 18 and mix well to blend it with the seasoning.

Finally, season with Worcestershire sauce 19, Tabasco 20, and lemon zest 21.

Mix and plate the tartare using a ring mold 22. Garnish with fresh vegetables as desired 23 and serve your steak tartare immediately 24!

How to store

It is recommended to consume the steak tartare immediately.

Tips

The ideal cut of meat should be tender and lean, from veal or beef: you can choose between loin, round, top round, rump, or hind leg.

The meat should be strictly cut with a knife (in jargon, “chopped”): it is not recommended to use a meat grinder to avoid fraying it.

The meat must be of the highest quality: to be sure to eliminate bacterial load, you can freeze it for at least 24 hours at -20 degrees Celsius (-4 degrees Fahrenheit).

Tabasco can be replaced with a pinch of chili pepper.

Looking for alternative seasoning ideas? Try it with bagna cauda or an herb pesto, or with tomato and horseradish!

Don't throw away the leftover egg whites: you can store them in the refrigerator covered with plastic wrap and use them for other preparations such as omelets, meringues, or cakes.

Curiosity

It seems that the name tartare derives from the Tartar people who, during long horseback rides, placed pieces of meat under the saddle: in this way, the meat was beaten and softened during the ride and was thus ready to be eaten.

For safe consumption of raw meat

For the safe consumption of raw meat, it is recommended to purchase very fresh meat and not consume it if there are changes in color or smell.

As mentioned, the meat must be of the highest quality: to be sure to eliminate bacterial load, you can freeze it for at least 24 hours at -20 degrees Celsius (-4 degrees Fahrenheit).

For the translation of some texts, artificial intelligence tools may have been used.