Steak Tartare

Name: Steak Tartare
Yield: Serves 6
Cuisine: French
Ingredients: sea salt and freshly ground black pepper; 1 small can [about 50 g] anchovy fillets, preferably Ortiz, drained and finely chopped; 550 g thoroughly trimmed prime fillet or rump steak - explain to the butcher what you intend to use the beef for and request that all sinew and exterior fat be trimmed; 6 level tablespoons finely diced cornichons; 1 large red onion, finely diced; ½ cup dry-salted capers, well-rinsed and dried; 6 heaped tablespoons finely chopped curly-leaf parsley; Worcestershire sauce; 6 egg yolks; extra virgin olive oil; Tabasco sauce; 6 lemon cheeks; 18 x 2-3 mm-thick slices light sourdough bread

Preparation info

Serves
6

Difficulty
Easy

Appears in

French

By Damien Pignolet

Published 2005

About

The French named this dish after the tartars, a Mongol tribe known for their fierceness [Alan Davidson, The Oxford Companion to Food, 1999]. I guess the ferocity relates to the raw onion and Worcestershire sauce, among other ingredients, that spike the beef. Fillet or rump are the cuts traditionally called for in this dish, however at Bistro Moncur we use the silverside

Ingredients

Oceania
Europe
Australia
France
Main course
Starter
Mediterranean
Paris

Ingredients

Method