Steak Tartare, one of the easiest recipes you’ll ever make. Perfect for a party, each person can mix their own flavor accents to order… thus pleasing the most picky, yet adventuresome guests!
This recipe for Steak Tartare is not for everyone. I’m sure many of you are already going nope, not for me? Raw meat? No way, no how. But for those that are a little adventuresome, you will love the simplicity of the appetizer.
My husband and I love this! This is our Birthday dinner every year! Served with an ice cold Gin Martini straight up along side hot crispy french fries and we are quite the happy campers.
There are so many funny stories attached to Steak Tartare.
When I was researching this post on the origins of Steak Tartare I found references to people who claimed it was served along side tarter sauce, (not really.) I also found references in history that the Mongol’s (aka Tarter’s) would place raw meat under their saddles to tenderize it, then added different spices to disguise the horse sweat? Really, true story….you can read more about that here. (And for the record….ish, that sounds awful!)
A friend of ours who was pretty influential in his business world went out to dinner with some business associates and he tells a story of the first time he ordered Steak Tartare that is especially funny!
He was with some high powered executives who ordered it in a fancy restaurant and when it came to time for my friend to place his order, he exclaimed, I’ll have the steak Tartare, but Id like mine cooked medium! He laughs when he tells this story now….as well as anyone else who knows that steak tartare is served raw!
Depending on your tastes you can serve this with Crispy French Fries like they do in Belgium or in Alsace in France, with rye bread pieces like they do in Germany or all by its lonesome!
WHAT ARE THE TWO MOST IMPORTANT THINGS FOR STEAK TARTARE?
There are two things that are critical in making this dish! Buy really good quality meat (prime beef is best) and I recommend the tenderloin/filet. The second thing is to freeze the meat for 15 minutes before beginning the grinding or chopping. You want to keep the meat as cold as possible before serving. I actually put my mixing bowl and serving bowl in the fridge to chill for serving as well.
RECIPE BREAKDOWN OF STEAK TARTARE:
EASY/HARD: If you own a meat grinder (like the one I use that attaches to my Kitchen Aide Mixer here, it is really easy. If you don’t, thats fine too. You can just chop the meat finely with a sharp knife, although it will take a little longer.
BIGGEST CON: This dish has a lot of fear for many people so its not for everyone. Some people don’t like to even see raw meat, so you need to know your guests before serving it! However, for those that do like having this in a restaurant you will be able to give them a very tasty and impressive appetizer!
MAKE AHEAD? I ground the beef the same day as I plan on eating it and HIGHLY recommend that, (especially from a safety standpoint.) I do this because I like the ground meat to continue to get as cold as possible but the meat is freshest tasting the closer it is ground to serving. You can prep all the toppings a head of time too!
PAIRS WITH: As I mentioned before it goes great with a Straight up Martini, but it worked really well last week with the Sakitini and I can’t wait to try the with it, because I know how well the flavors will highlight each other!
- 8 ounces Prime or very good quality Filet , tenderloin trimmed of excess fat
- 1/2 cup Horseradish Whipped Cream
- 4 slices Rye Bread , cut into small squares or triangles (bite sized)
- 1/4 cup Mustard (your favorite, we prefer whole grain)
- 6 small dill Pickles , minced finely
- 1/2 small onion , minced
- 8 olives , minced
- salt and pepper to taste
- Shot of cognac
- raw egg yolk
- Cut away any fat from the tenderloin.
- Cut meat into large cubes to fit in the tube of your meet grinder.(see notes for alternative to met grinder)
- Place tenderloin in the freezer for 15 minutes to flash freeze.
- Remove from freezer and place cubes of meat in the grinder, grind meat twice to get a nice even texture.
- Immediately place bowl in fridge to keep cold until ready to serve.
- Prepare all toppings/mix ins.
- Have each guest serve themselves allowing them to mix in their favorite add ins. A raw egg and cognac can be added as a binder as well. (My husband loves the egg, I prefer the cognac, others Ive served this don't want any binder.)
- Spread onto rye bread squares and top with the horseradish cream.
If you don't own a meat grinder, just mince the meat into small pieces. It will not be as fine as going through a grinder, but it will be perfectly fine. You will need to almost mince the meat in order to have the meat tenderized.
All recipe calorie information was calculated on what I purchased to make this recipe in My Fitness Pal. When you make the recipe, the calorie content could vary depending on what specific ingredients/brands you actually use. Please take that into consideration if you are following a strict diet.
Jeff says
My absolute favorite dish! Try it with french fries, a great combination!
Michele says
We love it with French Fries! Actually, Im with you, its my favorite way to serve it, but when we are having a lot of company serving it on the rye bread is a little less time consuming!
Charbel says
Great explanation – not sure if I would try it, but you never know! 🙂
jamie says
you are totally right, lol. Steak tartare is not for me (it’s a mental thing- I have on occasion eaten a too rare burger and then am unable to sleep because I’m afraid ever little stomach pang is the begining of food poisoning. )
Michele says
I can completely relate to the feeling… having had food poisoning once with chicken I am maniacal about making sure it is completely cooked! 🙂
Diana Rambles says
I have never had it before. Thanks for the explanation!
Alli @ Cupcake Diaries says
Oh my yum!! I’m drooling over here.
Melanie says
Looks lovely, but, yep, not for me!!
Michele says
Melanie… you’re not the only one! My family won’t touch it either. But thats ok! We usually make some the ground tenderloin into a burger for them! 🙂
Jayne says
love the sound of this with a straight up Martini Michelle! go hard or go home 😉
Michele says
Jayne~ This is my favorite comment Ive ever gotten! Im going to use that ! M
Miss Rika Agustini (@thedealmatch) says
I love steak tartare! Can’t wait to try this recipe at home
Michele says
Rika~ I hope you enjoy it as much we do at our house! ~m
Olivia @ Olivia's Cuisine says
What an elegant appetizer, Michele! My family is crazy for steak tartare and you are right: the quality of the meat is crucial here! 🙂
Ilona's Passion says
This is definitely perfect for parties! I bet everyone will grab more, because one will not be enough…
Michele says
1, 2 10…. yes, I may have eaten A LOT of these!! 🙂
poojanadkarni says
Looks good. Loved the photography, though I don’t eat steak. But can try with chicken .
Michele says
Pooja~~ Please be careful, I know they make sushi grade chicken, but raw chicken can be very dangerous…..Im pretty adventurous but raw chicken is a line I wouldn’t cross. Food Poisoning is a scary adventure…. 🙂