Best 6 Tartare De Filet De Boeuf Steak Tartare Recipes
Steak tartare, also known as tartare de filet de boeuf, is a classic French dish that is made with raw ground beef. It is often served with a raw egg yolk on top, and is typically seasoned with salt, pepper, and other spices. Steak tartare can be a delicious and flavorful dish, but it is important to take precautions to ensure that it is safe to eat. The beef should be very fresh and of high quality, and it should be ground very finely. The dish should also be served immediately after it is prepared. With a little care and attention, you can enjoy a safe and delicious steak tartare at home without the need to go to a restaurant.
Check out the recipes below so you can choose the best recipe for yourself!
STEAK TARTARE
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the filet mignon in the bowl of a food processor and pulse just until ground. Transfer to a chilled bowl. Mix in the onions, capers, parsley, Dijon, oil, Worcestershire, hot sauce and egg. Season with salt and pepper. Serve immediately with grilled country bread.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
- * Warning: Consumption of raw or undercooked meat may substantially increase the risk of foodborne illness.
STEAK TARTARE
Steps:
- Cut the steak into 1-inch cubes and park in the freezer for 10 minutes.
- Whisk the vinegar, dry mustard and egg yolks together in a small bowl. Whisk continuously while streaming in the oil until emulsified, then whisk in the shallots, capers, salt, and roughly 2/3 of the celery leaves and parsley.
- Hand chop the meat to your desired texture. (Alternately, divide the meat into 4 batches and pulse each batch separately 3 to 4 times in the bowl of a food processor fitted with the standard S-blade.)
- With clean hands, quickly fold the meat and dressing together. Plate using a 3 3/4-inch pastry ring and garnish with the reserved herbs and lemon zest.
ORIGINAL STEAK TARTARE
The legend goes that Tartare tribes when fighting in the past didn't even have time to stop and cook their food. They are said to have kept the meat underneath their saddles and mince it in this way. Today this dish is a gourmet classic. This dish is eaten like a pate, spread on a piece of warm toast with fresh tomato and onion rings on top. It is very important though to make sure that both the meat and the egg are very fresh because they are eaten raw.
Provided by ITSIE
Categories Meat and Poultry Recipes Beef Steaks
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- In a medium bowl, mix together the beef, mustard, hot pepper sauce, Worcestershire sauce, brandy, salt, pepper and egg until well blended. Arrange the meat in a neat pile on a glass dish, and cover with aluminum foil. Refrigerate for 30 minutes to allow the flavors to blend. Serve as a spread on crackers or toast.
Nutrition Facts : Calories 230.6 calories, Carbohydrate 0.4 g, Cholesterol 84.7 mg, Fat 18.2 g, Fiber 0.1 g, Protein 14.5 g, SaturatedFat 7.3 g, Sodium 72.9 mg, Sugar 0.2 g
TARTARE DE FILET DE BOEUF ( STEAK TARTARE ) RECIPE
TRADITIONAL FRENCH RECIPE: This is the traditional and classic French steak tartare recipe. Flavored with onion, capers, and Dijon mustard on the side. The legend goes that Tartare tribes when fighting in the past didn't even have time to stop and cook their food. They are said to have kept the meat underneath their saddles and mince it in this way.
Provided by Uncut Recipes
Time 1h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- 01 - Chill the Beef in freezer for 1 hour. 02 - Transfer the Beef to a cutting board and cut it lengthwise into thin slices. 03 - Julienne ( notes ) each slice and then mince the Beef. Refrigerate while you work on the next steps. 04 - Drizzle othe Oil into a medium bowl and stir in the Egg Yolks. 05 - Add Capers, Parsley, Onions and Chiles. Season with Salt and Pepper. 06 - Fold in the refrigerated minced Beef and season to taste with extra of Salt, Pepper, Oil and Vinegar. 07 - Mound tartare on 2 chilled serving plates and serve with Dijon Mustard on the side. Serve.
Nutrition Facts : ServingSize 1 portion, Calories 420 cal, Fat 32 g
TARTARE DE FILET DE BOEUF (STEAK TARTARE
Steps:
- 1. Place beef in the freezer to firm, about 30 minutes; this will make it easier to chop finely. Meanwhile, whisk mustard and egg yolks in a large bowl; while whisking constantly, slowly pour in oil to create a mayonnaise. Add capers, olives, parsley, Worcestershire, hot sauce, cornichons, and onion, and season with salt and pepper; refrigerate flavorings until ready to use. 2. Remove beef from freezer and cut into ¼" cubes. Transfer beef to bowl of flavorings and stir to combine. Keep beef mixture chilled until ready to serve. 3. To serve, divide beef mixture into 4 equal portions, and shape each into an oval disk on a serving plate. Serve immediately with fries and mixed greens, if you like.
STEAK TARTARE (THANKS TO FREDY)
Tartare is a word that the French give to something with (mostly) raw ingredients that are minced and/or chopped. This is a world-famous, award-winning recipe given to my father by the barman at a deluxe hotel, who would knock this up on demand in record time. And boy, was it in demand! Chop the beef by hand, as machines tend to crush the meat and you end up with a soggy mess. My father's award-winning barman friend (sadly, now no longer with us) actually used 2 knives simultaneously in each hand to do this. He prepared the whole thing, including chopping the meat, in 15 minutes. If he knew he was going to be busy, then he pre-cut and sliced and diced everything beforehand, in which case he served it in less than 5 minutes. Serve with thin, buttered toast.
Provided by Sonya Jane
Categories Appetizers and Snacks Seafood
Time 15m
Yield 4
Number Of Ingredients 15
Steps:
- Put olive oil in a serving bowl. Add ketchup, Worcestershire sauce, Dijon mustard, hot pepper sauce, curry powder, curry powder, salt, and ground pepper. Mix thoroughly.
- Crush anchovy fillets on a plate using 2 forks until they are finely separated. Add onion, gherkin, and capers; stir together before scraping into the bowl with the ketchup mixture. Add chopped beef; mix thoroughly. Stir in egg yolks and beer.
Nutrition Facts : Calories 297.5 calories, Carbohydrate 6.8 g, Cholesterol 158.7 mg, Fat 22.2 g, Fiber 0.3 g, Protein 16 g, SaturatedFat 8.2 g, Sodium 526.2 mg, Sugar 2.6 g
Tips:
- Choose high-quality beef: Use a lean cut of beef, such as tenderloin or sirloin, that is free of fat and sinew.
- Chill the beef: Before grinding, chill the beef in the freezer for at least 30 minutes. This will make it easier to grind and will help to prevent the meat from becoming too warm.
- Grind the beef coarsely: Use a meat grinder with a coarse blade to grind the beef. This will help to create a more tender texture.
- Season the beef: Season the ground beef with salt, pepper, and any other desired seasonings. Be careful not to over-season the meat, as you can always add more seasoning later.
- Form the beef into patties: Form the ground beef into patties that are about 1 inch thick and 3 inches in diameter.
- Cook the patties: Cook the patties over medium-high heat for 3-4 minutes per side, or until they are cooked to your desired doneness.
- Serve the patties: Serve the patties immediately on buns or with your favorite sides.
Conclusion:
Steak tartare is a delicious and easy-to-make dish that is perfect for a quick and easy meal. By following these tips, you can make a perfect steak tartare that will impress your family and friends.
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