Best Steak Tartare Recipes

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.

STEAK TARTARE

Steps:

• Place beef on a small plate. Freeze until firmed up slightly, about 20 minutes. Cut chilled beef into 1/4-inch pieces; transfer to a small non-reactive bowl and toss with shallots, capers, parsley, Worcestershire sauce, and lemon juice. Season with flaky salt and pepper.
• Spread mustard onto a chilled plate; arrange tartare in center of plate. Make a small indent in the center and top with egg yolk. Season with salt and pepper. Serve with toasted bread, butter, cornichons, and parsley sprigs.

STEAK TARTARE (THANKS TO FREDY)

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.

SWEDISH STEAK TARTARE (RABIFF)

Steps:

• Grind the meat yourself or let the butcher do it for you.
• Make sure it is ice-cold when served.
• Do not season the meat in any way.
• Make four nicely shaped hamburgers of the meat.
• Arrange on the plates with onion, capers, beetroots and horseradish on the sides, in the form of a cross.
• Separate the eggs.
• Make sure the yolks don't break.
• Crown the steaks with the yolks in their shells.
• Serve with salt, pepper and mustard à part.

SWEDISH STEAK TARTARE

Steps:

• Mix first 3 ingredients together and arrange in flat mound in center of serving plate.
• Score pleasing pattern on mound with back of knife blade, make well in middle and slip egg yolk into well.
• Garnish edge of plate attractively with remaining 3 ingredients. Serve with knackebrod and butter.

STEAK TARTARE

Steps:

• In a small wooden mixing bowl, combine the anchovy, capers and garlic. Using the back of a fork, crush the two and form a paste. Add the egg and mustard. Whisk well. Season with salt, pepper and Worcestershire sauce. Whisk in the oil, to form an emulsion. In a cold mixing bowl, combine the tenderloin and shallots. Season with salt and pepper. Add the emulsion and mix well. Form the tartare into 4 ounce rounds, about 1-inch thick. Place in the center of four cold plates. Garnish each with traditional garnishes. Serve with toast points.

SALMON STEAK TARTARE (LOHITARTAR)

Steps:

• Mix first 5 ingredients in a bowl. Season with lemon juice, white pepper, and salt, if necessary. Check the seasonings.
• Form the mixture into serving portions just as you would beef steak tartare.
• Decorate with fish roe and springs of dill.
• Serve with toast.

STEAK TARTARE

Steps:

• Place the trimmed beef in the freezer for 20 minutes while you prep the rest of the ingredients. Meanwhile, butter the bread, wall to wall, then slather the mustard evenly among the two buttered slices. Finish each slice with a healthy schmear of the Vegemite.
• In a bowl, toss the red onion slices with a healthy pinch of salt, allowing the rings to separate, and soften a bit from the salting. Add the capers with a bit of their brine and the cress, celery leaves and parsley, and toss well, making a little salad.
• Working quickly, remove the meat from freezer. It will now be firm and easy to cut. Slice into 1/8-inch-thin slices. (We often wear doubled-up latex gloves to help keep the heat from our hands from transferring to the beef. The warmer the meat, the more difficult to cut beautifully. Also, this is the occasion for your sharpest knife.) Shingle the meat slices ever so slightly, and slice into 1/8-inch matchsticks.
• Turn your cutting board 180 degrees, and cut the matchsticks into 1/8-inch tiny dice, resembling the cut called brunoise.
• Transfer your elegantly hand-chopped meat to a glass, stainless or ceramic bowl, and season with the Worcestershire sauce, a couple pinches of coarse kosher salt and a few good grinds of black pepper, and toss together distributing the seasoning, using a fork.
• Distribute the seasoned beef evenly between the two slices of buttered, seasoned bread, and form into a patty, more or less, still using the fork. Arrange the salad over the beef artfully, distributing evenly between the two portions. Give the whole enterprise a healthy finishing grind of black pepper.
• Nestle each yolk, still in its half shell if using raw, into the mound, and let each guest turn the yolk out onto the tartare before eating. If using cooked yolk, microplane the yolk over the tartare to finish.

STEAK TARTARE

Steps:

• Chop sirloin into cubes.
• Place in food processor and chop/puree until meat is the consistency of ground beef.
• Mix with remaining ingredients; refrigerate for 2 hours.
• Serving Suggestions: Mound on a pretty plate and decorate the top with well-drained capers.
• Serve with thinly sliced rye or party rye. Chop fine hard-boiled eggs and red onions.
• Put in bowls alongside.

STEAK TARTARE-FLAVORED GRILLED TURKEY BURGERS

Steps:

• Prepare a medium-low fire in a charcoal grill or preheat a gas grill on high. Meanwhile, in a large bowl, break up the ground turkey into rough chunks. Add the egg yolks, capers, shallots, parsley, mustard, Worcestershire sauce, hot sauce, 1 teaspoon salt, and ½ teaspoon pepper, and toss lightly with your hands to distribute the seasonings (the mixture will be very moist and sticky). Divide the mixture into 6 6-ounce portions and, with a light hand, gently form the portions into patties roughly 4 inches in diameter and 1 inch thick. Press a divot (see Kitchen Aide) into the top of each patty. If using a gas grill, adjust the burners to medium-low. Grill the burgers without moving them until grill-marked on the bottom, about 8 minutes. Flip the burgers and continue grilling until the meat is cooked through (the centers of the burgers should register 160 degrees on an instant-read thermometer), about 7 minutes longer. Serve immediately with toasted English muffins.

CAVIAR AND STEAK TARTARE

Steps:

• In a large chilled bowl, add the first ten ingredients. Mix with a spoon to combine and adjust the seasoning with salt and pepper if needed. Pack 6 ounces of the tartare into a ring mold set on a chilled plate. Push down with a spoon to keep the mixture compact. Top with 20 grams of the caviar, smoothing out the top gently with a spoon and remove the mold. Serve with 6 croutons and 2 ounces of greens on the side.
• Petrossian.

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

Steps:

• Put the beef on a plate and place in the freezer for 15 minutes (this will make dicing the beef easier).
• Whisk together the mustard and oil in a large bowl. Add the jalapeño, shallot, cornichons, and capers and mix to combine.
• Remove the meat from the freezer and cut into 1/4-inch dice. Put the steak in the bowl with the jalapeño mixture, add the green onions and parsley, and fold gently to combine. Season with salt and pepper.
• Divide the tartare among 4 large dinner plates, drizzle with some of the mustard sauce, and serve with 3 slices of the garlic toast. Serve immediately.
• Mustard Sauce
• Combine the egg yolk, anchovies, both mustards, and the vinegar in a blender and blend until smooth.
• With the motor running, slowly add the oil, drop by drop at first, and blend until emulsified. Season with salt and pepper. Cover and refrigerate for at least 1 hour and up to 1 day before serving.
• Garlic Toast
• Preheat the broiler or heat a grill pan over high heat.
• Combine garlic and oil in a blender and blend for 1 minute. Season with salt and pepper. Pour the mixture into a bowl.
• Brush both sides of the bread with the garlic oil and broil or grill the bread until lightly golden brown on both sides, about 30 seconds per side. Cut each slice in half. The garlic toasts are best served warm, the day they are made.

SEARED STEAK TARTARE WITH ROSEMARY

Steps:

• Coarsely chop steak into 1/4" pieces, including fat but removing any gristle.
• Transfer to a small bowl; season with kosher salt and pepper and toss to combine. Form into a 3 1/2"-diameter patty about 1" thick. Season top and bottom generously with kosher salt and pepper.
• Heat a dry medium skillet, preferably cast-iron, over medium. Cook patty undisturbed until a nicely seared brown crust forms, about 3 minutes. Turn patty and add 1 Tbsp. oil, then rosemary sprig and garlic cloves to skillet. Cook, turning garlic occasionally to keep it from burning, until second side of patty is nicely browned, about 3 minutes (inside will still be fairly pink).
• Transfer steak to a plate and top with rosemary and garlic; sprinkle with sea salt and drizzle with oil.

ORIGINAL STEAK TARTARE

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.

GERMAN STEAK TARTARE (HORS D'OEUVRES)

Steps:

• Lightly oil the inside of a 5-cup ring mold.
• Drain oil off anchovy fillets; separate and drain each on paper towels.
• Chop 4 of the fillets very finely and leave remaining whole; set aside.
• Chop onion very finely—you should have 1/2 cup.
• Put chopped anchovy, chopped onion, ground beef, capers, egg yolks, salt, pepper, and parsley in a large bowl.
• Using a wooden spoon, toss and mix until very well combined.
• Taste, and if necessary, add more seasonings.
• Mixture should be highly seasoned.
• Spoon meat mixture into the prepared ring mold, pressing down firmly with the back of a wooden spoon to pack tightly and remove all air holes.
• Cover meat-filled mold tightly with plastic wrap and chill for 2 to 3 hours or until ready to serve.
• To unmold: Uncover ring mold.
• Using a small knife, loosen meat mixture from edges of mold.
• Place a serving dish upside down on top of mold; invert mold and serving dish.
• Shake firmly to release meat mixture; remove mold.
• To garnish and serve: Arrange anchovies on top of meat mixture in a crisscross fashion and garnish with red pepper cubes.
• Drain olives; mound in center of ring mold.
• Arrange watercress around edge of meat.
• Be sure to keep the Steak Tartare refrigerated until ready to serve.
• It is especially good served on unsalted saltine crackers, English water biscuits, or small rounds of rye bread.

FLANK STEAK TARTARE WITH CARROT-TOP SALSA VERDE

Steps:

• Prepare a grill for medium heat (or preheat oven to 400°F). Combine vinegar, sugar, 1 teaspoon salt, and 2 tablespoons water in a small bowl. Add carrot and let sit until slightly softened, 15-20 minutes.
• Meanwhile, mash anchovy and 1/2 garlic clove to a paste with the side of a chef's knife. Transfer to a medium bowl and stir in carrot tops, basil, parsley, lemon juice, and 2 tablespoons oil.
• Drain carrots and add to dressing along with steak and shallot. Season with salt and pepper and toss just to combine.
• Drizzle bread with oil on both sides and season with salt. Grill until lightly charred, about 1 minute per side (or toast in oven 6-8 minutes). Rub toasts with remaining 1/2 garlic clove, transfer to a platter, and top with tartare and sorrel, if using.

STEAK TARTARE

Steps:

• In a small wooden mixing bowl, combine the anchovy, capers and garlic.
• Using the back of a fork, crush the ingredients and form a paste.
• Add the egg and mustard.
• Whisk well.
• Season with salt, pepper & Worcestershire sauce.
• Whisk in the oil, to form an emulsion.
• In a cold mixing bowl, combine the tenderloin and shallots.
• Season the meat with salt & pepper.
• Add the emulsion and mix well.
• Form the tartare into 4 oz rounds, about 1 inch thick.
• Place in the center of 4 cold plates.
• Garnish with 1 Tablespoon of each: red onions, parsley leaves, egg yolks & egg whites.
• Serve with toast points.
• Now, enjoy!
• The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell -- ".

FLANK STEAK TARTARE WITH CARROT-TOP SALSA VERDE

Steps:

• Prepare a grill for medium heat (or preheat oven to 400°). Combine vinegar, sugar, 1 tsp. salt, and 2 Tbsp. water in a small bowl. Add carrot and let sit until slightly softened, 15-20 minutes.
• Meanwhile, mash anchovy and ½ garlic clove to a paste with the side of a chef's knife. Transfer to a medium bowl and stir in carrot tops, basil, parsley, lemon juice, and 2 Tbsp. oil.
• Drain carrot and add to dressing along with steak and shallot. Season with salt and pepper and toss just to combine.
• Drizzle bread with oil on both sides and season with salt. Grill until lightly charred, about 1 minute per side (or toast in oven 6-8 minutes). Rub toasts with remaining ½ garlic clove, transfer to a platter, and top with tartare and sorrel, if using.

STEAK TARTARE

Steps:

• Place all grinding tools in the fridge for 1 hour. Place the beef in the freezer for 30 to 40 minutes.
• In a small bowl, combine all dressing ingredients. Taste and adjust if necessary; set aside.
• With a knife or a meat grinder fitted with a large-sized grinding plate, finely chop the beef. Add egg yolk, shallots, cornichons, parsley and 2/3 of dressing (don't make the tartare too wet); stir well. Cover with plastic wrap and chill for 30 to 60 minutes.
• Later on, using a burger press or a cookie cutter, mold the steak. Serve it with Dijon mustard, cornichons & crostini; garnish with parsley. Makes 2 servings
• To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=0r5qqVJ6S_Q