France Tartare de Filet de Boeuf (Steak Tartare)
Steak tartare is a famous dish worldwide, though the French know it as tartare de filet de boeuf and consider it to be a traditional local specialty that embodies classic French flavors. This tartare combines raw beef and other fresh ingredients to create a loosely formed patty that is usually eaten on its own. This simple preparation, without the use of catalyzing heat or cures, enhances the natural flavor of the beef and complements it with a typically balanced and minimalist French dressing. Recipe Servings: Serves 2
Prep Time
1 minute
+ 45 minutes resting
+ 45 minutes resting
Cook Time
Total Time
46 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 8 oz (225 g) trimmed center-cut beef tenderloin
- 3 Tbsp (45 ml) extra virgin olive oil
- 1 egg yolk
- 3 Tbsp (25 g) salt-packed capers, soaked in water, rinsed, and drained
- 2 Tbsp (8 g) minced ?at-leaf parsley
- 1 small red onion, minced
- 1 thai red chili, stemmed, seeded, and minced
- Fleur de sel to taste
- Freshly ground black pepper, to taste
- Sherry vinegar, to taste
- Dijon mustard, to serve
Directions
- Place the beef in the freezer for 45 minutes.
- Using a sharp knife, cut the cold beef into 1/8-inch (3-mm) thick slices. Julienne the slices vertically and horizontally to create a very fine mince.
- Move the chopped beef to a bowl and place it in the refrigerator.
- Pour the olive oil into a large bowl and combine with the egg yolks.
- Add the capers, parsley, onion, and chili pepper. Mix together and season with salt and pepper to taste.
- Fold the beef into the sauce and season to taste. Add a few drops of vinegar, if desired.
- Serve on chilled plates with a dollop of Dijon mustard on the side.
Copyright © 1993—2024 World Trade Press. All rights reserved.