STEAK TARTARE
This Bocuse-style steak tartare is a standout.
This Paul Bocuse-style steak tartare is one of the best steak tartare recipes I have tried. The secret lies in mincing your own meat and using the right mix of herbs and condiments.
INGREDIENTS
300 g (10.6 oz) beef filet (minced with a knife or a food grinder)
1 egg yolk
1 tsp Dijon mustard
40 ml (1.35 fl oz) olive oil
2 ½ tbsp shallots (finely diced)
2 tsp finely chopped parsley
2 tsp finely chopped chives
1 tsp capers (roughly chopped)
1 tsp tomato ketchup
1 tsp chopped gherkins
A few drops of tabasco
A few drops of Worcestershire sauce.
Salt and pepper
NOTES
I use a food grinder but if you want the authentic experience and are patient , mince your meat by hand with a knife.
I also use a Kitchen Aid meat grinder attachment. I recommend grinding your own meat because it increases your options to use the best quality meat you can find which is essential for any steak tartare recipe. You can just take the best cut and make it yourself in 5 minutes.
PROCEDURE
Keep the mince cold in the refrigerator whilst preparing the other ingredients.
Whisk the egg yolk and mustard together in a small bowl. Still whisking, gradually add the olive oil.
Add all the other ingredients and whisk them in. Then add the seasoning and mix in.
Place the minced meat in another bowl and mix the dressing into it.
Eat as it is. Especially delicious with toasted bread or with a simple salad.