By: Jack Mancuso
Have you ever heard of Steak Tartare? It’s basically a dish of minced steak, initially created in 1903 and published in Le Guide Cullinair by Auguste Escoffier. Typical Steak Tartar includes onion, Worchestershire, egg yolk, and other personally preferred components. I wanted to share with you my Steak Tartare recipe. It goes together easily, with the most time focused on mincing and dicing ingredients.
Steak Tartare Ingredients
- 1 1/2 “ thick Filet Mignon (link)
- 7 Dill Gherkins
- ½ cup fresh parsley
- 1 large shallot
- ½ cup chives
- 4 Anchovies
- 1 cup Panchetta
- 2 Egg yokes
- 2 Tbsp Worcestershire
- 1 stick butter
- 1/8 cup finely minced garlic
Tip: Use chef bowls for individual components until you’re ready to mix
Steak Tartare Instructions
- Cut the Filet into cubes, then mince them using a Chef’s Knife.
- Mince the gherkins
- Chop the parsley
- Mince the shallot
- Cut up the chives
- Mince Anchovies
- Finely cube pancetta
- Fry the pancetta
- Get out a large platter
- Place each individual component around the edge of the platter with the mustard in the middle.
- Top the mustard with the eggs.
- Using a fork, begin mixing, starting with the egg and mustard, adding the other components one at a time, leaving the beef for last.
- Splash with Worcestershire
- Make sure everything is well integrated
- Slice up the baguette in 1” rounds
- Melt the butter with the garlic
- Slather on the baguette slices
- Grill on both sides until toasty
- Assemble like crostini, and enjoy!
PitMaster’s Memo – Steak Tartare in History
The first people to make something like Steak Tartare were the Mongol Warriors (13th-14th century). They tenderized meat under their riding saddles and ate it raw, which many people thought was uncivilized.
In the 19th century, restaurants in the port of New York began offering a simple tartare blend. It was smoked hand-minced steak to which salt, onions, and breadcrumbs were added. In some cases, it was cooked slightly.
The original name for this dish in Europe was steak à l’Americaine. One variation on the dish was tartar sauce (1922). Steak à la tartare replaced the first label and was eventually shortened to Steak Tartare.
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