Original Steak Tartare

Original Steak Tartare

9
ITSIE 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."

Ingredients

40 m {{adjustedServings}} servings 231 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 231 kcal
  • 12%
  • Fat:
  • 18.2 g
  • 28%
  • Carbs:
  • 0.4g
  • < 1%
  • Protein:
  • 14.5 g
  • 29%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 73 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
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  1. 9 Ratings

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1. Rather than grinding, I prefer to start with a whole fresh filet and separate the meat from the fascia by scraping it with the edge of a sharp knife. There is no comparison with respect to t...

If you love steak Tartare and cannot not find it in restaurants any more, this is the answer. Eggs and beef do have to be fresh. I buy the freshed beef and have the butcher grind it.

OK kids....real tartare has ancovies & worchestershire sauce...add them for the "adult" version and you will love it