TCD 008| Simple and Classic Steak Tartare

In this video I'll demonstrate how to make a simple steak tartare using the head and tail trimmings of a fabricated beef tenderloin.

What is Steak Tartare

For those who aren't familiar with this classic bistro dish, steak tartare is lean beef that is finely minced (sometimes ground), seasoned and served along side toast points. Classic flavorings and garnishes include minced onions, mustard, capers, worcestershire sauce and a raw egg yolk, usually served right on top. It's common to see steak tartare accompanied with toasted rye bread, such as our European Style Brown Bread, but is also great with brioche, crostinis or crackers.

Steak tartare is sometimes also refered to as "beef tartare," "tartare steak" and is sometimes spelled without the 'e' (tartar).

Health and Safety Concerns

Since steak tartare is prepared raw, it's important to buy high grade, lean beef from a trusted source and use within a day or two. Because bacteria is only on the surface of the meat, some prefer to salt the exterior for an hour and rinse thoroughly before dicing.

One must also consider that once the beef is either diced or ground, it will have more surface area upon which bacteria can grow. I don't say this to scare you, but just to stress the importance of paying extra close attention to your sanitary practices while preparing this recipe. Steak tartare is one of my favorite "power meals," and I happily eat it without a second thought of food poisoning (which has never happened). This is because I trust the source of my beef, make sure that it's fresh, and follow a few simple guidelines.

1. Make sure that your cutting surface has been properly cleaned and sanitized before and after dicing the steak tartare. Same thing goes with the blade of your knife.
2. Wash your hands thoroughly before and after handling the raw beef, using hot, soapy water and scrubbing constantly for 20 seconds.
3. Work quickly and efficiently, exposing the beef to room temperatures as briefly as possible.
4. It's never a good idea to serve raw or undercooked meat products to young children or the elderly who tend to have weaker immune systems.

That's it! Other then that, give it a shot and enjoy!