Steak Tartare

Steak Tartare Recipe

3 anchovy fillets, minced
2 tsp capers
3 tsp dijon mustard
2 egg yolks
10 ounces USDA Choice or Higher beef tenderloin, cut into small dice
2 Tbsp finely chopped red onion
2 Tbsp finely chopped parsley
4 tsp olive oil
3 dashes Tabasco
4 dashes Worcestershire sauce
3/4 tsp crushed chile flakes

Trimming the tenderloin.

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Combine anchovies, capers and mustard, mash all until evenly combined.
Mix in egg yolks.

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Use spatula to fold in remaining ingredients until thoroughly combined. Season well with salt and freshly ground pepper.

Steak Tartare with Toasted Marble Rye and Pinot Noir

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Yum!

So how do you make sure you don't keel over with some incredibly nasty intestinal critter from raw meat and eggs? Do you just live dangerously and chance it? I have always been curious about that.

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Originally Posted by Cidp24

So how do you make sure you don't keel over with some incredibly nasty intestinal critter from raw meat and eggs? Do you just live dangerously and chance it? I have always been curious about that.

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You have to live dangerously and chance it. If you prepare it yourself, you need to have complete trust in your butcher and make sure that your eggs are very fresh, in a restaurant you have to trust the chef and his/her staff.

I personally do not use raw eggs in any finished product that will be eaten raw, I use pasteurized eggs.

I just remember my dad ending up in the hospital with salmonella one time. They thought it was from eggs. I've been terrified of raw or undercooked eggs since.

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Originally Posted by Cidp24

I just remember my dad ending up in the hospital with salmonella one time. They thought it was from eggs. I've been terrified of raw or undercooked eggs since.

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I've had food poisoning on more than one occasion (most recently about a week or so ago) and it's no fun. In each case, though, it wasn't from eggs - I'm just very paranoid about eggs, chicken, and food sanitation in general.

When I was in the academy, 72 of us in 3 different basic classes (Dept of Corrections, Highway Patrol, and basic LE) along with all of the instructors came down with food poisoning-like symptoms between 7pm one night and 4am the next morning. State Health said it was a virus. Yea, right. My own doctor said it was food poisoning. That is the sickest I remember EVER being. It was the Thursday of the 8th week of the academy so I was in great physical condition but when I reported back on the next Monday, I could not even run the 100 yds from the parking area to the barracks. The Highway Patrol was graduating the next day and many of them could not make graduation. Two or three that were sick but tried to make it anyway had to fall out of formation.

But, this recipe looks great and it might just be worth the chance!!

Back in the 50'a, I ate it at least twice a month in various working class resturants in Germany. It was rather inexpensive back then. Remember, most Germans didn't have refrigeration and the eggs were stored (and still are) out in the open. The only time I got sick was when I ate in the Mess Halls.

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Originally Posted by Cidp24

So how do you make sure you don't keel over with some incredibly nasty intestinal critter from raw meat and eggs? Do you just live dangerously and chance it? I have always been curious about that.

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There is a bigger issue with ground meat as opposed to a diced solid muscle. Ask your butcher for their blend of fresh ground beef. Most tartare recipes ask for the leanest ground beef available. I actually have a regular customer that buys our 96% lean ground beef. Come to think of it, haven't seen her in awhile.... jk! :D

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Originally Posted by Buttercup

Yum!

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YUCK!!!

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Originally Posted by Reca

YUCK!!!

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+1 :eek: :fear: :sheep2:

It's the egg that makes it a no-go for me. I don't mind the raw meat but the texture of the egg isn't something I like. Also, the knife in the second pic is nearly identical to ones I grew up using. Every time I find one in a junk shop or antique shop I try and get it. Excellent blades for the kitchen.

96% lean ground beef is all we buy anymore. Lower calories and fat, but still great amounts of protein.

Quote:

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Originally Posted by Cidp24

So how do you make sure you don't keel over with some incredibly nasty intestinal critter from raw meat and eggs? Do you just live dangerously and chance it? I have always been curious about that.

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Originally Posted by Reca

YUCK!!!

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Originally Posted by Jenna

+1 :eek: :fear: :sheep2:

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Originally Posted by Ducky

It's the egg that makes it a no-go for me. I don't mind the raw meat but the texture of the egg isn't something I like. Also, the knife in the second pic is nearly identical to ones I grew up using. Every time I find one in a junk shop or antique shop I try and get it. Excellent blades for the kitchen.

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ok, so I guess this is out of the question too?

Carpaccio - Wikipedia, the free encyclopedia

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the knife in the second pic is nearly identical to ones I grew up using.

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It is an old hickory Old Hickory Knives: kitchen knives, butcher knives, paring knives, and cutlery sets.
I think we paid .25 cents. It is a very good knife.

That was before I spent some coin on my Victorinox Forschner Knives - Forschner Cutlery & Victorinox Knives | cutleryandmore.com They are what we use at work.

Before that, I felt like "The cobblers kids had no shoes."

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Originally Posted by IMGreat101

ok, so I guess this is out of the question too?

Carpaccio - Wikipedia, the free encyclopedia

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That's one of my all-time favorites. There are perhaps 10 things that, if on any restaurant menu, I will always order. Carpaccio of beef, veal, or tuna is among them.

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Originally Posted by IMGreat101

ok, so I guess this is out of the question too?

Carpaccio - Wikipedia, the free encyclopedia

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Sounds incredible to me. I saw Alton Brown's Good Eats where he made that and have been wanting to try it ever since.