What is in an "original" steak tartare?

Answer 1

Steak Tartare is a meat dish made from finely chopped, or ground raw beef. It is often served with onions, capers and seasonings (the latter typically incorporating fresh ground pepper and Worcestershire sauce), and sometimes with a raw egg. In the past, any restaurant that served hamburgers had the ability to prepare steak tartare even if it was not specifically mentioned on the menu.

Health concerns have decreased the popularity of this meat dish because of the danger of contamination by bacteria and other organisms. Cooking until the chopped meat is no longer pink is a sure way of killing almost all undesired organisms, but it is contrary to the preparation of this food item. The Mexican version of steak tartare typically marinates the meat in lime juice, in the manner of ceviche, which has the effect of disinfecting the meat to a certain extent.

The basis of the name is the legend that nomadic Tatar people of the Central Asian steppes did not have time to cook and thus placed meat underneath their horses' saddles. The meat would be tenderised by the end of the journey.

It has also been said that Jules Verne invented the dish as a favorite of Captain Nemo. The Jules Verne restaurant in Paris is even known for its steak tartare. However, no similar dish can be found in either Twenty Thousand Leagues Under the Sea or Mysterious Island, the only novels by Verne to mention Captain Nemo.

Steak tartare is now regarded as a gourmet dish. It is especially popular in Belgium, France, and Switzerland, where it is known as filet américain or American fillet. It is eaten as a main course, typically accompanied with toast or french fries. The preparation of the meat is either done by the waiter, table-side, or by the customer himself or herself. Filet américain is also sold by butchers as a sandwich dressing; it comes either unprepared (raw ground lean beef) or prepared (with eggs, seasonings, etc.).

Answer 2

"The legend goes that Tartare tribes when fighting in the past didn't even have time to stop and cook their food. They are said to have kept the meat underneath their saddles and mince it in this way. Today this dish is a gourmet classic. This dish is eaten like a pate, spread on a piece of warm toast with fresh tomato and onion rings on top. It is very important though to make sure that both the meat and the egg are very fresh because they are eaten raw."
Original recipe yield: 6 servings

PREP TIME 10 Min
READY IN 40 Min
US METRIC

SERVINGS About scaling and conversions

INGREDIENTS
1 pound finely ground beef tenderloin
1 teaspoon brown mustard
1/2 teaspoon hot pepper sauce (e.g. Tabasco™), or to taste
1 teaspoon Worcestershire sauce
1 teaspoon brandy
1 pinch salt, or to taste
ground white pepper to taste
1 egg
DIRECTIONS
In a medium bowl, mix together the beef, mustard, hot pepper sauce, Worcestershire sauce, brandy, salt, pepper and egg until well blended. Arrange the meat in a neat pile on a glass dish, and cover with aluminum foil. Refrigerate for 30 minutes to allow the flavors to blend. Serve as a spread on crackers or toast.

Answer 3

Steak Tartare

1 LB Minced or chopped fillet, sirloin or rump steak, all fat removed
2 lrg Raw egg yolks
2 tbl Worcester sauce
1 tbl Dijon mustard
1 tbl Finely chopped capers
1 tbl Red onion
1 tbl Finely chopped shallot
1 tbl Finely chopped anchovy
3 tbl Extra virgin olive oil
1/2 tbl Freshly squeezed lemon juice
2 tbl Finely chopped fresh leaf parsley
1/2 tsp Tabasco sauce
1 tbl Finely chopped gherkin
1/4 tsp Sea salt
1/2 tsp Ground black pepper

Method :
Mince or chop the beef just before you want to serve the dish to retain the colour of the beef.
Combine the ingredients without the beef ensuring the oil is well emulsified with the egg yolks and liquid ingredients. Some people like to fold in finely chopped hard boiled egg whites and yolks, but personally I don't think it adds anything to the dish. With the Worcester sauce, mustards and Tabasco, feel free to vary the amounts according to your palate.
Just before serving mix the meat with the combined ingredients. Adjust seasoning as necessary.
Serve with a large pile of very hot chips or the thinner frites, some mayo if you desire and a simply dressed leaf salad.

Answer 4

Round steak, almost fat free. Shave into paper thin slices.

Answer 5

undemanding concern hereabouts. pass to any Polish/German wedding ceremony & it's going to be there. the classic thank you to consume that's on a slice of rye bread with onion & quite some pepper. you may desire to apply extremely stable high quality of pink meat. Its no longer undesirable yet i could extremely have my pink meat cooked.

Answer 6

has to be delicious..