Steak Tartare Recipe Gordon Ramsay (2024)

FAQs

What is the best cut of meat for steak tartare? ›

– Tenderloin-This is by far your best cut of beef for tartar as it the most tender cut of beef and contains just the right amount of fat for flavor. This is the cut of beef that is used for filet mignon.

Steak tartare or tartar steak is a French dish of raw ground (minced) beef. It is usually served with onions, capers, parsley or chive, salt, pepper, Worcestershire sauce, and other seasonings, often presented separately, to be added to taste. It is always served topped with a raw egg yolk.

Trim the beef, discarding any sinew, then finely chop using a large, heavy knife. Put in a bowl and add the shallot, cornichons, capers and parsley. Add the mustard and hot sauce to taste. Season with salt and freshly ground black pepper.

It's best to get meat directly from a specialized butcher, not a supermarket where the risk of contamination is higher.

Filet mignon is renowned for its tenderness and subtly rich flavor, making it a prime choice for beef tartare. When selecting: Prioritize Freshness: Seek a vibrant, rich red, ensuring the meat is fresh and safe for raw consumption.

For those worried about bacteria, chefs know how to kill them off, typically in a process that includes submerging the beef in boiling salt water for ten seconds, then dropping it into a bucket of ice water for 10 more.

In order to reduce the risk of foodborne illness, the U.S. Department of Agriculture (USDA) recommends that all beef be cooked to an internal temperature of at least 160 degrees Fahrenheit. This means that raw beef dishes like beef tartare are not considered safe to eat in the United States.

Retail beef prices in the U.S. are at record highs, pushing up prices of beef-based products from burgers to steaks and steak tartare. That's largely thanks to a shrinking cattle supply, as well as higher input costs, market watchers told CNBC. And they don't expect it to ease any time soon.

Toxoplasmosis is caused by a cellular parasite, Toxoplasma gondii. The cat is the primary host in the parasitic life cycle, and the illness is spread by contact with infected cat feces or ingestion of raw infected meat (such as 'steak tartare') or water.

For serving, I like to add a sprinkle of thinly sliced chives and a drizzle of high quality extra virgin olive oil. Enjoy over a bed of baby arugula with whole grain mustard, more cornichon pickles, and either crostini, crackers, or grilled bread. Finely chop the steak, then place in a refrigerator.

Is steak tartare eaten cold? ›

First of all, beef tartare must be served fresh and not cold, hence with a service temperature between 12 and 15 degrees. Furthermore, tartare must not be prepared with a meat grinder; in fact, it has to be beaten and finely prepared with a knife.

The meat must be seasoned with salt, pepper, and Worcestershire sauce just before serving. The meat must be served very cold. A raw egg yolk is added to the dish at the moment of serving to give it more flavors. This prevents bacteria from reproducing in the egg yolk.

While chefs may disagree on which cut of meat makes the best steak tartare, they all agree on one thing: It's essential to start with the freshest meat from a quality source, such as your local butcher shop. According to Martha Stewart, beef tenderloin is the best choice for steak tartare.

If you find that you have leftover tartare, don't toss it out! You can have it for lunch the next day. Spread the leftover tartare on a piece of toast and put it under the broiler for about a minute.

Top sirloin is a lean cut that is less expensive than beef tenderloin, but still tender and flavorful enough to stand up to a tartare (via Food & Wine). Yes, the idea of eating raw steak may be daunting, but don't be afraid to try this culinary classic.

Tenderloin and rib steak are the best choices. Never use previously ground meat. It is recommended to freeze the meat for about 1 h before using it in order to reduce the number of microorganisms that could contain the flesh.

The natural grain of a flank or skirt lends itself perfectly to the meat being chopped into tartare. With a very sharp chopping knife, slice the meat into very thin strips along the grain of the meat, and then chop it again as finely as possible. Mix all of the ingredients together and season to taste.