I had some in China in a 5-star hotel restaurant. It was beautifully prepared. I’m confident it was a good representation of the dish.
The texture and mouthfeel was off putting as you are clearly eating raw beef. However, it also lacked a ton of flavor and taste compared to a proper steak. Perhaps it is just me, but it was a big disappointment.
Bad Hat BBQ - never seen peppers in steak tartare and onions are pretty rare too. Shallots and capers are the typical add ins, plus Worcestershire, mustard, lemon, maybe an egg yolk or olive oil. Plus a decent amount of salt and pepper
I love tartare but have never made it myself. On its face, it should be fairly easy to prepare provide you have a good source of beef but I’m not sure that’s what Id aim for if I never had it and had no idea what it should/could be. Bad versions usually rely too heavily on mustard or just have too much ‘sauce’ in general
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I've had it as well as carpaccio. It's fine. I will say that if you try to make it as home make sure EVERYTHING is VERY VERY clean, including your hands. Only do this with freshly cut beef. I'd talk to a butcher and tell them what you're doing. Don't buy the steak on Wednesday for a Saturday dinner, etc.
I know... most of that is Captain Obvious stuff but... better safe than puking your guts out.
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I love it. But don’t make it this way. I use my father’s recipe. It’s served on hard pumpernickel bread.
A healthy spread of butter. I mix 1lb of freshly minced beef from my butcher with about 1 cup diced onions and a boatload of kosher salt and pepper. Sooo freakin good. These are pics of before I started mixing everything together.
It is excellent if done right. Haven't made it for years, though. I always bought tenderloin and passed it through a grinder once with the coarsest disk. Served on pumpernickel. I would never use a fatty cut, and would never use beef ground at the store.
Wisconsinites have been known to eat raw meat sandwiches, sometimes known as cannibal sandwiches. It seems to be hard to find a recipe for those, I wanted to see ingredients to compare to tartare, but all I see at first glance are warnings.
We used to eat those from time to time when I lived in northern Wisconsin (often New Years). We also called them Tiger Sandwiches. Basically, we'd spread lean ground beef (round) on rye bread, add salt, pepper, garlic powder, chopped onions and/or chopped green peppers to taste.
Yup. As a Wisconsinite, I've been eating this since I was a kid. Local butchers will make it fresh to order for you with just a few hours notice. A party staple during any major holiday season. Love it.
Last edited by Jfrosty27; June 28, 2022, 08:09 AM.
Many years ago, I was in Monte Carlo. Had a red and a white beef tartare. I found the red to compare to uncooked meatloaf, it had a ketchup twang. I liked the white much better. But I love horseradish and I believe that was a major component. I've never eaten it again nor do I have a recipe.
Used to make it when I worked Garde Manger at a high end NYC resto....I forget what cut we used, maybe top sirloin. Hand cut into dice and we seasoned it with a smoked egg vinaigrette, chopped capers, shallots and fines herbs along with some toasted baguette. It was delicious
Smoked Egg Vin is a fun recipe but I do not have a recipe, just technique.
6 minute eggs cooled and peeled - we had a 'smoking pot' in the kitchen, get some wood chips smoking then throw the eggs in there for a few mins - enough to get the smoke flavor but not enough to cook the yolks - can use a smoking gun as well
then blend/emulsify the eggs with sherry vin and grapeseed oil, thin out with water to desired consistency and season with salt.
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We prepared it for certain guests at my old jog. To echo the posters from above and use my own phrase….. know thy butcher. And if you are doing it yourself, know thy source and be clean, clean, clean and cold cold cold. Like doing sausage!
Really appreciate the comments and advice.....I will keep the Pit posted when/if I try to do this
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I might look for a swanky joint that has it on the menu -try it and see if I like it "well" enough to make it at home.
Or, decide that Tartare is just specialty dish that I will have on "rare" occasions!!
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