Steak tartare is a meat dish made from finely chopped, or ground raw beef. It is often served with onions and seasonings, and sometimes with raw egg.
This dish is popular in Belgium, where it is known as Filet américain (“American fillet”).
Ingredients:
½ pound (225g) of quality beef (filet mignon) with all connective tissue removed
1 egg yolk
1 tsp Worcestershire or Soy sauce
1 tbsp whole grain mustard
1-3 drops of hot pepper sauce, as desired
2 tbsp of chopped onions
Salt and fresh ground pepper to taste
In Poland - (Steak Tartare called - “Tatar” or “Stek Jednojajeczny” ) - in some recipes diced Polish style pickled cucumber or polish Gherkin “ogorek konserwowy” are added. Traditional Polish recipe involves meat (filet mignon), egg yolk, chopped onions, diced Gherkin, Salt and fresh ground pepper plus salt to taste; sometimes served on the wheat white bread.
Directions:
- Finely chop the beef, or run twice through a meat grinder with ¼ inch (0.75cm) plate.
- Mix all the ingredients loosely and spread on bread slices (Rye, Pumpernickel, etc.) to make open-faced sandwiches. The steak tartare may also be served on buttered toast. Serve on chilled plates with a favorite beverage.
