Steak tartare

Latest comments and suggestions

• mine

  15 January 2008

  mine rated and commented on this recipe

  

  added tabasco and pepper (20 turns), used rump steak, but dubious about eating raw meat from supermarket, so flash fried them as patties for about 30 secs on each side, added tapioca flour and some bread crumbs to keep them together in the pan will def be making again :)

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• stevenhume

  22 April 2008

  stevenhume commented on this recipe

  so how *were* those beefburgers...

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• Ency

  20 August 2010

  Ency commented on this recipe

  Sorry Mine, but I really think you're missing the point of Steak Tartare.

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• Marianne

  07 October 2010

  Marianne rated this recipe

  

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• Yumsters

  21 October 2010

  Yumsters commented on this recipe

  Mine, I can't believe you cooked the meat. You must have completely ruined a classic recipe, without, by the way, killing many microbes; for that, you'd have to heat the meat properly, right through the patty, which would take a good few minutes.

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• dreday

  08 November 2010

  dreday commented on this recipe

  mine - that is hilarious.

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• archangelrich

  05 January 2011

  archangelrich rated and commented on this recipe

  

  Although, as comedy as it is to cook steak tartare, it's not uncommon - I've eaten it in several restaurants in Argentina..... And I don't think I'd fancy eating raw meat from a supermarket either. Although I didn't think much to this recipe to be honest - bit dull. Marco Pierre White has a better one (although still not perfect). And if I'm going to eat raw meat, I tend to go to a decent butcher :)

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• Lilythemonkey

  11 May 2013

  Lilythemonkey rated this recipe

  

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Ingredients

• 150g beef fillet , finely chopped
• ½ tsp shallots , finely chopped
• ½ tsp extra-virgin olive oil
• 1 tsp cornichons , chopped (see know-how)
• ½ tsp nonpareille capers
• 1 tsp chopped parsley
• Maldon sea salt
• 1 egg yolk

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Difficulty and servings

Serves 1

Preparation and cooking times

Ready in 15 minutes

Ingredients

• 150g beef fillet , finely chopped
• ½ tsp shallots , finely chopped
• ½ tsp extra-virgin olive oil
• 1 tsp cornichons , chopped (see know-how)
• ½ tsp nonpareille capers
• 1 tsp chopped parsley
• Maldon sea salt
• 1 egg yolk

Per serving

287 kcalories, protein 35.5g, carbohydrate 0.3g, fat 15.9 g, saturated fat 5.7g, fibre 0.2g, salt 2.43 g

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