Steak tartare

Preparation info

  • Serve

    4

    • Difficulty

      Easy

    • Ready in

      20 min

Appears in

French Brasserie Cookbook

French Brasserie Cookbook

By Daniel Galmiche

Published 2011

  • About

The classic Steak Tartare is made without tomato sauce or egg yolk, but it was traditionally served with tartare sauce, which is where its name comes from. This famous dish first appeared in French restaurants in the early 2oth century and has remained popular ever since. As it is made from raw beef, it is very important to use top-quality meat. If you use beef fillet, choose the end part of the fillet, and save the more expensive middle section for other uses. A cheaper cut I would recommend is sirloin, as it is as tender and tasty. Whichever cut you choose, make sure it is very fresh.

Ingredients

    Method