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French Steak Tartare is a classic recipe which enhances the pure flavor of the meat, assuming you have a cannibal instinct! In France, the Tartare is an institution since the second part of the XIX Century. This recipe requires prime quality meat and various ingredients depending on the several variations. Here the history and the recipe this delicious dish!
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FRENCH STEAK TARTARE ORIGIN
The French-style Tartare requires some fixed ingredients and some others optional to enrich even more this recipe, like Worcestershire sauce and anchovies.
The original name of this tasty recipe is “Le steak at l’Americaine”, but the origin of this name is unknown.
One of the most ancient descriptions of French Steak Tartare is by writer Jules Verne in his novel Michel Strogoff (1875), and become the signature dish of the restaurant on the second floor of the Eiffel Tower, “Le Jules Verne”.
The great Chef Auguste Escoffier published his version of the steak tartare in the Fourth edition of his Cookbook “Le Guide Culinaire”(1921). In the Escoffier variation, the meat has not been seasoned with yolks and served along with Tartare Sauce.
In 1938, another great chef, Prosper Montagné wrote another version of the Tartare in his book “Larousse Gastronomique”. The Montagne variation requires yolks instead of the Tartare sauce.
LITTLE DIFFERENCES
As I said, the several variations of the French Steak Tartare differ on some ingredients. Here the main differences:
- Yolks: raw yolks (best if pasteurized) are a common component of the French Tartare: frequently served whole and placed over the meat, or mixed with the other ingredients just before serving. But, not all the recipe variations require yolks: replaced with Tartare Sauce or classic Mayonnaise.
- Herbs: someone use fresh parsley, somebody else prefer to add chives. Personally, I prefer the French Tartare variation without any herbs to save the taste of the other ingredients.
- Meat: commonly the most used meat is beef: Eye of round or fillet mignon. But, the horse meat is very popular as well in France and in Italy.
- Onions: white onions are a good choice, but scallions or spring onions are perfect as well.
- Anchovies: in some variations a preserved anchovy is required, minced.
- Worcestershire sauce: same story of the anchovy. I prefer not.
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FRENCH STEAK TARTARE RECIPE
Yield: 4
FRENCH STEAK TARTARE RECIPE - with Dijon mustard and pickled cucumber
French Steak Tartare is a classic recipe which enhances the pure flavor of the meat, assuming you have a cannibal instinct! In France, the Tartare is an institution since the second part of the XIX Century.
This recipe requires prime quality meat and various ingredients depending on the several variations. Here the history and the recipe this delicious dish!
Prep Time10 minutes
Total Time10 minutes
Ingredients
- 2 Lb (900 g) Eye of Round beef or fillet mignon
- 2 yolks (alternatively, 1 tsp mayonnaise)
- 1 lemon
- 1 tbsp capers in vinegar
- 3 oz (85 g) pickled baby cucumber (Cornichons)
- 2 scallions
- 1 anchovy in oil (optional)
- 1 tsp Worcestershire sauce (optional)
- 6 tbsp extra-virgin olive oil
- 1 tbsp Dijon mustard
- 1 dash black pepper
- to taste table salt
Instructions
HOW TO PREPARE FRENCH STEAK TARTARE
- To avoid any foodborne risk, I strongly suggest you freeze the meat 3 days before preparing the tartare.
- After this time, thaw the meat in the fridge and use as soon as possible.
- Reduce the meat into cubes, then mince finely with a chef’s knife.
- After that, season the meat with the filtered juice of a lemon, the olive oil, the Dijon mustard, the minced anchovy (this last is optional) and salt and black pepper to taste.
- Finally, knead the steak tartare until consistent, then pour the meat into a sieve placed over a bowl, and store in the fridge, covered.
- Now, mince the white part of the scallions, and capers, then dice the Cornichons.
- After that, knead the tartare along with the Cornichons, scallions, and capers.
- Optionally season with Worcestershire sauce and 2 yolks or 1 tbsp of mayonnaise.
- Shape eventually the steak tartare in four parts and serve immediately.
Nutrition Information
Yield
4Serving Size
1
Amount Per ServingCalories 377Total Fat 34gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 25gCholesterol 132mgSodium 380mgCarbohydrates 5gFiber 1gSugar 2gProtein 14g
The writers and publishers of this blog are not nutritionists or registered dietitians.All information presented and written within our blog are intended for informational purposes only. This information is provided as a courtesy and is an estimate only. This information comes from online calculators.You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other health-care professional.The writers and publishers of this blog are not responsible for adverse reactions, effects, or consequences resulting from the use of any recipes or suggestions herein or hereafter.Under no circ*mstances will this blog or its owners be responsible for any loss or damage resulting from your reliance on nutritional information given by this site. By using this blog and its content, you agree to these terms.
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Reader Interactions
Comments
Karl @ Healthy Kreation saysThis is such a simple and elegant dish. The pictures do a great job of making the dish pop from the screen and of course, it looks so delicious. Thanks for sharing this.
Reply
- Liana Soler-Diaz says
I truly love these wonderful appetizers
Reply
- Filippo Trapella says
Thank you Liana 🙂
Reply
- Jay Kay says
Excellent
Reply
- Filippo Trapella says
Thank you Jay 🙂
Reply
- Kevin Connolly says
Awesome recipe! Thank you for one of the finest recipes.
Kevin_____
Reply
- Filippo Trapella says
Thank you Kevin 🙂
Happy cooking!
F.
Reply
- Jann says
I made this recipe a few times now, and like you, I prefer not to add the anchovies nor the worcestershire sauce, instead I added a few dashes of tobasco sauce, but that's just me.
Truly awesome recipe, and the closest thing to what I had recently in France.
Thanks again
Reply
- Filippo Trapella says
thanks for your words, Jann!
Happy cooking 🙂
F.Reply
- Nimali Sondel says
Like to get the respe
Reply
- Filippo Trapella says
You are welcome Nimali!
Happy cooking 🙂
F.Reply
- Sheila says
My dad made this for poker night, beef, salt and pepper, Thin slice of sweet onion, on pumpernickel rye bread. Tasty!
Reply
- Filippo Trapella says
Nice!
I'm glad you liked it Sheila,
happy cooking 🙂
F.Reply
- Wayne Holu says
love love the history
Reply
- Filippo Trapella says
Thank you Wayne!
Happy cooking 🙂
F.Reply
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