It’s been unseasonably HOT here in the Northeast. How do foodies cope? With steak tartare of course! Steak tartare is a popular dish in French brasseries. Escoffier’s 1921 tome, Le Guide Culinaire, called it steak à l’Americaine but its origins are anything but. Legend has it the dish is named after the nomadic Tatar people of Central Asia who would eat raw meat on horseback so they wouldn’t have to stop their journey.
Whatever its roots, steak tartare is absolutely delicious and easy to prepare. Try this recipe from D’Artagnan friends and clients, the Lobel Brothers.
Steak Tartare (serves 4 as an appetizer or 2 as an entree)
- 1 pound of fresh D’Artagnan Pasture-Raised Domestic Beef Tenderloin, cut into two or three medallions wrapped individually and placed in the freezer for 30 to 45 minutes
- 1/3 cup yellow onion, minced
- 1 scant teaspoon garlic, minced
- 3 tablespoons cornichons, about 6 to 8, chopped into 1/8-inch dice
- 1 1/2 tablespoons small capers, rinsed if packed in vinegar
- 1 large anchovy fillet, minced
- 2 1/2 tablespoons flat-leaf parsley, finely chopped
- Coarse salt
- 1/4 teaspoon freshly-ground black pepper
- 1 tablespoon extra-virgin olive oil
- 1/3 cup mayonnaise
- 2 1/2 tablespoons store-bought chili sauce or ketchup, like Heinz
- 1 1/2 teaspoons Dijon mustard
- 1/2 teaspoon Tabasco
- 1 teaspoon Worcestershire sauce
- 1 large baguette, cut on a steep bias into slices and lightly toasted
- Place the chilled beef medallions flat-side down on a clean work surface and, using a sharp knife, cut each into 1/4-inch-thick slices. Stack a few of these slices and cut lengthwise into 1/4-ich-wide strips. Turn the bundle 90º and cut across the strips to make 1/4-inch dice and transfer to a medium bowl. Repeat with the remaining beef, returning the bowl to the refrigerator between batches. If pieces are much larger than 1/4 inch, return the diced beef to work surface and coarsely chop to reduce the size. Cover tightly and chill at least 15 minutes. Beef and other chopped ingredients can be prepared an hour or two ahead of time and kept separately, tightly covered in the refrigerator.
- When ready to serve, gently combine the beef with the onion, garlic, cornichons, capers, anchovy, 2 tablespoons of the parsley, 1/2 teaspoon salt, the black pepper, and the oil and return to the refrigerator, covered. In a small bowl, mix together the mayonnaise, chile sauce, mustard, Tabasco, Worcestershire and 1/2 teaspoon salt, stirring to combine thoroughly. Remove beef mixture from refrigerator and gently fold into it all but 1 tablespoon of the mayonnaise mixture until just combined. Taste and add salt and any or all of the remaining mayonnaise mixture to your taste. Place servings of steak tartar off-center on appetizer plates and sprinkle with remaining parsley. Fan four or five slices of toasted baguette alongside the beef and serve immediately.