Sichuan steak tartare recipe by Dan Hong (2024)

FAQs

What is the best meat for steak tartare? ›

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.

As you start to digest that steak tartare, you won't only get a delicious snack, but you can also get a great serving of vitamin B as well. There have even been some studies that have linked the vitamin B in raw beef to better reproductive health.

A classic recipe, this steak tartare is a celebration of beef. Use the best ingredients, like fillet steak, to let the flavour of the raw meat shine. Serve with golden brown toast for a delicious starter or a showstopping main.

It was formerly made of horse meat. It is usually served with french fries. In the Czech Republic and Slovakia, steak tartare (tatarský biftek) is found in many restaurants. The meat is ground lean sirloin and has a raw egg yolk in a dimple in the middle.

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

The reason why this step is a must, is simple. Placing a filet somewhere cold like the freezer helps the meat become firmer, making it significantly easier to work with. Whether the filet is hand-minced or placed through a grinder, a colder and stiffer cut will maintain its shape better.

What kills the bacteria in steak tartare? If you're making steak tartare the traditional way a chef prepares it there is nothing that kills the bacteria. This is a common misconception and myth.

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.

Processed meat, such as ground beef, is at a greater risk for bacteria exposure. When meat is processed through a grinder, a larger surface area is then exposed to potentially harmful microbes. So, when choosing the meat for your steak tartare, you should skip that pre-packed ground beef and go with whole cuts instead.

Is beef tartare legal in the US? ›

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.

Another name for beef or steak tartare is beefsteak à l'Américaine. This was a reference to the French believing that Americans were so coarse that they would eat their beef raw. This does not explain why the French would consider this dish a delicacy, but the tongue-in-cheek aspect of it is amusing.

The other theory states that it comes from French Polynesia, where it is common to consume raw meat and was popularized in hotels of French origin in the early twentieth century, a time in which the prestigious chef Auguste Escoffier carries out an update of several sauces, including the tartar sauce.

Put the meat into a bowl with the capers, shallots, parsley, oil, gherkin, Tabasco, salt and pepper. Mix together lightly with 2 forks, then spoon into the centre of 2 chilled plates and shape into a neatish round. Make a small indentation in the top and add an egg yolk to each one.

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.