HOW TO MAKE THE BEST FRENCH STEAK TARTARE LIKE IN PARIS

HOW TO MAKE THE BEST FRENCH STEAK TARTARE LIKE IN PARIS

What meat to use for making the steak tartare?
150g to 180g of lean beef meat as fresh as possible, tenderloin or top round steak. In France in Paris French restaurants we use the pavé as raw eye fillet is not only very expensive but does have a blander taste. (flavorless).
You can grind it fresh with a clean meat grinder but use the large grid, the small grid may give you a too mushy texture. If you don’t have a grinder, you can still use a knife and do by hand and cut some strips and dice little cubes of 4x4 mm.
Resist the temptation to purchase ground beef, it isn’t safe to eat raw ground beef due to the larger surface area exposed to oxygen and bacteria.
Is Steak Tartare Safe to Eat?
If prepared properly, steak tartare is generally safe to eat. There is always a risk when eating raw meat and eggs, but you can reduce the risk by following my 4 tips:
1-Wear gloves when handling the raw beef.
2-Use high-quality, very fresh meat. Ask the butcher which available steak would be best raw.
3-Make sure to keep the meat always chilled.
4-Ideally, you should eat steak tartare immediately after assembly.

Ingredients for a steak Tartare:
150g to 200g of beef, or any high grade cut of beef
1 tablespoon of capers, drained and finely chopped
1 tablespoon of cornichon, drained and finely chopped
1 tablespoon finely chopped shallot
1 tablespoon finely chopped fresh parsley leaves
1 egg yolk (very fresh)
1 tsp of Dijon Mustard
20 cl of vegetable oil (not olive oil)
Few drops of Worcestershire sauce
Few drops of tabasco
Few drops of Ketchup sauce.
Salt and pepper


Method:

Take a board and wearing gloves trim down the fat and the sinews from the meat and wrap it in a glad wrap, and leave it in the freezer for 10 minutes the time of preparing your ingredients.
Shallots: peel and slice finely
Gherkins: baby cornichons: drain and chop finely
Capers: drain well and chop finely.
Parsley: wash roll and chop finely
When your ingredients are ready take the meat from the freezer and use a meat grinder with large holes to mince the meat. Using a grid with small holes is not too good as the meat will be too mushy. You can also use a hand grinder, but if no grinder use a sharp knife, cut some strips of meat and dice it in small cubes of 4x4 mm.
Classic Presentation: Once your mise en place ready, take a plate and present you raw tartare with the vegetable ingredients around and the yolk on top.
NOW IT’S TIME FOR YOU TO WORK. In front of your customers or when ordering your steak Tartare, in your plate make a small mayonnaise with the yolk and the mustard, oil, salt pepper.
When your mayonnaise is ready, add tabasco, Worcestershire and tomato sauce.
Rectify the taste then add the chopped ingredients and combine well the capers, cornichons, parsley. Mix well.
Now transfer the mince in the sauce and combine well with 2 forks.
Using two forks you can present the meat in the shape you like, round, oval or square.
You can also use a round cookie cutter to pat a steak tartare right in the middle of the plate.
My favorite one is to shape them as a Heart. I love it.
Now you can decorate your plate.
That’s it you're done. Serve immediately with very hot French fries. It is delicious.
The umami created gives an amazing pleasure to your palate.
You can serve also with toasts and a salad

Remember the tabasco will bring a touch of sourness, the egg yolk this fattiness and the capers and shallots the bite and perfume.

Bon Appetit

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#steak #tartare #beefrecipe
00:00 Introduction
00:42 Legend
01:42 presentation of ingredients
02:52 Clean the meat remove fat and sinews
03:15 Slice thinlly the shallots
03:39 dry and chop thinly the Gherkins
04:03 Chop the Parsley finely
04:20 chop the capers
04:35 Mince the meat
06:16 Shape the meat un a cookie cutter
06:44 Separate the egg
07:11 Classi presentation of Tartare unmixed
07:40 Making the Tartare sauce
08:36 Mixing the meat and the sauce
09:17 Molding the Tartare
09:31 Presenting the steak tartare finished