Steak Tartar (Was Re: [Sca-cooks] Capers caper)

[Elaine Koogler]

I had steak tartare for the first time at a lovely restaurant in the hotel
where I was staying in Budapest, Hungary several years ago.  I thought I had
died and gone to heaven...it was soooooo good!!  thanks for the instructions on
how to make it!

Kiri

Nicolas Steenhout wrote:

> > > Chopped, it's part of a "proper" steak tartar.
> >
> >Raw steak, right? So, there's more to this than taking the steak out
> >of the freezer, thawing it and serving it?
>
> Err, yeah, there's a little bit more to it than that :-)
>
> First of all, it's not just *any* steak, it's got to be fillet mignon.  It
> also has to be fresh, never frozen.  The cell structure changes when it
> gets frozen, even if flash frozen and properly thawed, this would change
> the texture of the final product, which would be unacceptable.
>
> There are concerns here for nasties living on the meat's surface.  That is
> one of the many reasons I'd not have it in a restaurant.  So when I prepare
> tartare, I remove the surface of the meat, and discard it (actually, put
> aside for stir fries and stuff).  Chop it really finely with a knife.  Some
> techniques call for a double knife chop.  Some people do it in the
> "cuisinart", I don't particularly like the texture it gives out.
>
> Mix with varying quantities of ingredients to flavour the whole
> thing.  Dijon mustard, egg yolk, tabasco sauce, chopped capers, chopped
> shallots (French), mignonette (freshly coarsly ground black
> peppercorn).  Some people will add to this basic mix, but I wouldn't stray
> too much.  It has to remain fairly simple.
>
> I make a mean steak tartare, even if I do say so myself.  My wife would at
> times beg me for it.  She'd also ask for my chocolate mousse as dessert :-)
>
> > > Now, mind you, none of these are likely to be all that period :-)
> >
> >Yes, but a useful message none the less.
>
> Glad *someone* thought it was helpful :-)
>
> Muiredach mac Loloig
> Rokkehealden Shire
> aka
> Nicolas Steenhout
> "You must deal with me as I think of myself" J. Hockenberry
>
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