Steak Tartare #SundaySupper

Steak Tartare

Welcome to another Sunday Supper!! This week our theme is Year End Cravings – so what have I been craving lately? Among other things, beef tartare. Tartare is not ever going to be everyone’s cup of tea, but if you love it, you love it.

Steak Tartare from Bar Americain

I first sampled it in a lovely restaurant in Paris – actually, Matt ordered it and I ate off his plate like any good wife would, lol. It was a sight: coarsely ground beef mounded on a plate with a raw egg yolk nestled into a well in the top of the beef, and all the traditional mix-ins on the side (capers, cornichons, mustard, etc.)

Steak Tartare Bar Americain

As an aside, I *really* wish I’d had my camera ready to capture the look on Matt’s face when the plate arrived, seeing as at the time he wasn’t 100% sure what tartare even was.

Steak Tartare Bar Americain

This version combines the beef itself with many of the traditional tartare mix-ins, so there is less work for the diner. And what can I say other than it was one of the most delicious things I’ve eaten. Like I said earlier, I love tartare, I’ve had it many times, and this is truly one of the best versions I’ve tasted.

Steak Tartare Bar Americain

A few things to note before making it at home: you need the freshest, most high-quality beef you can find. Don’t grab something shrink-wrapped in the case, talk to the butcher and tell him or her what you’re making. Secondly, this is not a make-ahead dish, you’ll want to serve it immediately. As written, this will serve four people.

If you are a tartare lover, then you must try this recipe. Unbelievably delicious. Enjoy!

Steak Tartare #SundaySupper

And don’t forget to check out what the rest of my #SundaySupper peeps have been craving!

{Two Years Ago: Butternut Squash Latkes with Pine Nut Yogurt Sauce, Cornmeal Pancakes with Cranberry Maple Butter}

Source: ever so slightly adapted from The Bar Americain Cookbook by Bobby Flay

1 large egg yolk
2 anchovies in oil, patted dry
1 tbs Dijon mustard
1 tbs whole grain mustard
2 tbs red wine vinegar
¾ cup or so olive oil
Kosher salt and black pepper

1 ¼ lbs. filet mignon
2 tbs Dijon mustard
3 tbs olive oil
1 small jalapeno, seeded and finely diced
1 large shallot, finely diced
6 cornichons, finely diced
2 tbs brined capers, drained
3 scallions, thinly sliced
¼ cup minced fresh flat-leaf parsley
Kosher salt and black pepper

2 cloves garlic, minced
½ cup or so olive oil
Kosher salt and black pepper
4-6 (1/4-inch) slices semolina Italian bread

First make the MUSTARD SAUCE: combine the egg yolk, anchovies, both mustards, and the vinegar in a blender and blend until smooth.
With the motor running, slowly add the olive oil, drop by drop at first, and blend until emulsified. Season to taste with salt and pepper. Cover and refrigerate at least 1 hour and up to 1 day before serving.
To make the TARTARE: put the beef on a plate and stick it in the freezer for 15 minutes as this will make dicing the beef easier.
Whisk together the mustard and oil in a large bowl. Add the jalapeno, shallot, cornichons, and capers. Mix to combine.
Remove the meat from the freezer and cut into ¼-inch dice. Put the steak in the bowl with the jalapeno mixture, add the scallions and parsley, and fold gently to combine. Season to taste with salt and pepper.
For the GARLIC TOASTS: preheat the broiler to HIGH. Combine the garlic and oil in a small bowl, and season to taste with salt and pepper.
Brush one side of each slice of bread liberally with the garlic oil, then broil the bread until lightly golden brown on one side. If your slices are very long, cut each in half.
To assemble, spoon some steak tartare onto the toasts and drizzle mustard sauce over each one. Serve immediately.

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30 responses to “Steak Tartare #SundaySupper

  1. I never tried Steak Tartare, thanks for a recipe, it sounds delicious!

  2. Oh I totally love steak tartare and haven’t had it in a while. Thanks for kicking in that craving.

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  10. Such a beautiful presentation – I can see how some would not be able to resist!

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  14. Now these are a thing of beauty! Happy New Year!

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  18. I haven’t had steak tartare in years ! Too many years ! Thanks so much for sharing this recipe. It looks fabulous!

  19. Oh yes! Send some my way. Great tips for making the tartar.

    Happy New Year!

  20. I so want to try this recipe – it’s official 2014 was the year of beef!

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  22. This would be great for NYE parties! Perfect appetizer

  23. Great notes /tips about the tartare, Julie =) Et oo-la-la, j’aime Paris and would like to taste this classic dish…If one loves raw fish sushi, why not beef, nest-ce pas? =)

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  25. I so need to make these! Perfectly crave worthy recipe!

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  27. It’s been so long since I’ve had tartare, and never like this! Looks yummy!

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  29. Must try steak tartare with your mustard sauce. I usually use one of the sauces with any steak I make in the link I have provided. Change is good, and thanks for this recipe!

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