View Full Version : GrubWIMB - Anyone familiar with Steak Tartare?
Harry Balls
10-01-2013, 04:15 PM
It was delicious, but it took a bit of courage to finish up. Here's a perfect image of what I ate:
http://www.steak-enthusiast.com/wordpress/wp-content/uploads/IMG_6806.jpg
71 Guns - channeling the spirit of Mr Hat
10-01-2013, 04:20 PM
http://us.123rf.com/400wm/400/400/maxsheb/maxsheb1102/maxsheb110200039/8757732-beef-burger-with-egg-and-potatoes.jpg
N.B. You shouldn't need courage to finish steak tartare.
Mo Britain less Europe
10-01-2013, 04:29 PM
creagh
10-01-2013, 04:41 PM
http://www.youtube.com/watch?v=C6QqSxmpRMM
Bergkamp's Brain
10-01-2013, 05:31 PM
Classic Jorge
10-01-2013, 05:58 PM
Call me old fashioned but all I can see there is the makings of a nice burger.
Q - Honorary Q8E
10-01-2013, 06:01 PM
ITSUPFORGRABSNOW
10-01-2013, 06:04 PM
Not far from very rare to raw really
Bergkamp's Brain
10-01-2013, 06:10 PM
Classic Jorge
10-01-2013, 06:19 PM
And yes, I've had it. Twice. It's raw meat.
Ganpati's Goonerz--AFC's Aboriginal Fertility Cult
10-01-2013, 08:26 PM
I used to make the standard French version with minced beef, capers, shallots and onions, + raw egg yolk.
(I use capers, shallots and creme fraiche in my salmon tartare.)
But now I've found the best steak tartare ever (in a French restaurant in Hackney, of all places, and nicked their recipe.)
The use a rump of Charolais beef, but any nice bit of rump, sirloin or fillet works as you can't get Charolais in the London slums I can afford to inhabit.
Finely dice said bit of steak.
Get a bowl and put a bit of tomato sauce (I found this Maggi spicy one, they said tomato sauce and it's all I found in the corner shop), then some Worcester sauce an a bit of tobasco.
Swirl round a bowl, add beef bits so they just get the slightest hint on a coating.
Take out of bowl, remove excess sauce with kitchen paper, then add chopped parsley and stir again. Put on plate.
Raw egg yolk in middle.
Bang.
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