Steak tartare is one of my favorite meals, especially in the summer when you don’t feel like heating up the kitchen. It’s really like making hamburgers, meatballs, or meatloaf, except there’s no cooking involved. Just be sure to get your meat from a trusted butcher.
For two really hungry people:
- 3/4 of a pound of steak. Have your butcher grind something for you or have them recommend something and grind or finely chop it yourself. Choose something lean, this is not where you need to be grinding up a rib eye.
- 1 egg
- 1 tablespoon Dijon mustard
- 1 teaspoon or more to taste Worstershire sauce
- 1-2 teaspoons capers
- 4-5 cornichons, minced
- 1 medium shallot, minced (substitute 1/2 small red onion)
- Salt & pepper
- Dash of Tabasco to taste
In a medium bowl, mix all ingredients until just combined, taste and adjust accordingly. Serve and enjoy!
I make this a lot, depending on what my butcher has or recommends. This is a basic recipe, but feel free to add or remove whatever doesn’t work for you. The photo is a wonderful steak tartare we had in France since I never remember to take photos of mine. Enjoy.
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