Beef Steak Tartare Recipe (2024)

FAQs

What kind of steak do you use for beef tartare? ›

Tartare calls for the best-quality meat; you'll eat it raw, so go for the good stuff — rib eye or flatiron is a nice way to go. To get a perfectly diced steak for tartare, freeze the beef until it is just firm, about 15 minutes, before slicing.

For those worried about bacteria, chefs know how to kill them off, typically in a process that includes submerging the beef in boiling salt water for ten seconds, then dropping it into a bucket of ice water for 10 more.

Buy whole beef tenderloin and NEVER ground beef. Refrigerate your beef IMMEDIATELY when you get home. Wash all surfaces your beef tartare could possibly touch while preparing. Wash your hands with soap before and use gloves while preparing your steak tartare.

Steak tartare or tartar steak is a French dish of raw ground (minced) beef. It is usually served with onions, capers, mushrooms, pepper, Worcestershire sauce, and other seasonings, often presented separately, to be added to taste. It is often served topped with a raw egg yolk.

Instead, head to a trusted local butcher, or find a meat shop that specializes in high-quality cuts. It's best to let the person behind the counter know that you plan to make tartare and let them guide you. A good butcher will ensure that your cut of meat is handled with care to avoid cross-contamination.

Two rules of thumb: Don't use steak from a supermarket. Use a butcher, preferably one you know and trust. Tell your butcher you intend to eat it raw.

First, chefs dunk the beef into the boiling water for ten seconds, which kills off the vast majority of bacteria on the surface that can make diners sick. They then place it in the ice water, immediately halting any cooking to preserve the raw texture and character of the beef.

Eating raw meat is a risky business, but poisoning from steak tartare is rare because the dish is usually served only in high-end restaurants where hygiene is the rule and the meat is supplied by reliable butchers.

You want the meat to be fresh, so don't stick it in the freezer or refrigerator for too long, but just enough to make it easier to chop. This dish is also best served cold, so chill it in advance. Sharpen your knife as much as possible for a clean, quick cut.

Can you use frozen beef for tartare? ›

The reason why this step is a must, is simple. Placing a filet somewhere cold like the freezer helps the meat become firmer, making it significantly easier to work with. Whether the filet is hand-minced or placed through a grinder, a colder and stiffer cut will maintain its shape better.

Yes, it is safe. Just be sure to refrigerate as soon as you have it ready to go. The next day remove it from the fridge about 15 minutes before serving to get to room temperature.

In order to reduce the risk of foodborne illness, the U.S. Department of Agriculture (USDA) recommends that all beef be cooked to an internal temperature of at least 160 degrees Fahrenheit. This means that raw beef dishes like beef tartare are not considered safe to eat in the United States.

Toxoplasmosis is caused by a cellular parasite, Toxoplasma gondii. The cat is the primary host in the parasitic life cycle, and the illness is spread by contact with infected cat feces or ingestion of raw infected meat (such as 'steak tartare') or water.

Choose a cut that has a little fat for flavor but is still lean. Fresher meat will also be a good choice, as aged meat tends to become more tough. And never use ground beef for this dish, as ground beef has a higher chance of contamination if not cooked.

Filet mignon is renowned for its tenderness and subtly rich flavor, making it a prime choice for beef tartare.

The natural grain of a flank or skirt lends itself perfectly to the meat being chopped into tartare. With a very sharp chopping knife, slice the meat into very thin strips along the grain of the meat, and then chop it again as finely as possible. Mix all of the ingredients together and season to taste.