France / Main
Steak Tartare
Steak tartare is a meat dish made from finely chopped, or ground raw beef. It is often served with onions and seasonings, and sometimes with raw egg. This dish is popular in Belgium, where it is known as filet américain ("American fillet").
Ingredients
- beef tenderloin, 227 g; quality filet mignon, all connective tissue removed1/2 lb
- egg yolk1
- Worcestershire sauce or soy sauce, or soy sauce1 tsp
- whole grain mustard1 tbsp
- hot pepper sauce, as desired1–3 drop
- onion, chopped2 tbsp
- salt
- pepper, freshly ground, to taste
- bread, sliced; e.g. rye or pumpernickel
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Finely chop the beef, or run it twice through a meat grinder with a ¼ inch (0.64 cm) plate.
Loosely combine the minced beef, egg yolk, Worcestershire sauce, mustard, hot sauce, onions, salt, and pepper.
Spread on the bread slices to make open-faced sandwiches. The steak tartare may also be served on buttered toast.
Serve on chilled plates with a favorite beverage.
Region evidence: Wikipedia/Wikidata — en.wikipedia “Steak tartare” → Wikidata Q749593 (steak tartare)
