Recipe: Steak Tartare

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 2 really hungry people:

Steak Tartare

• 3/4 pound steak, ground for steak tartare (ask your butcher)
• 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!

My verdict:

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. Recently, I’ve had some “Italian” versions that include a bit of olive oil to bind it, slivers of Parmesan and some chopped tomatoes. Also good!

The photo is a wonderful steak tartare we had in France since I never remember to take photos of mine. Enjoy!