GrubWIMB - Anyone familiar with Steak Tartare?

[Harry Balls]

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]

http://us.123rf.com/400wm/400/400/maxsheb/maxsheb1102/maxsheb110200039/8757732-beef-burger-with-egg-and-potatoes.jpg

[Jake]

N.B. You shouldn't need courage to finish steak tartare.

[Mo Britain less Europe]

[creagh]

http://www.youtube.com/watch?v=C6QqSxmpRMM

[Bergkamp's Brain]

[Classic Jorge]

Call me old fashioned but all I can see there is the makings of a nice burger.

[Q - Honorary Q8E]

[ITSUPFORGRABSNOW]

Not far from very rare to raw really

[Bergkamp's Brain]

[Classic Jorge]

And yes, I've had it. Twice. It's raw meat.

[Ganpati's Goonerz--AFC's Aboriginal Fertility Cult]

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.