Served in high end French restaurants throughout the world, who would have thought this dish which represents culinary excellence, actually had a humble beginning made by rampaging Mongols, who would place raw horse meat under their saddles to tenderize the meat before eating raw for dinner after a long day of riding.
800 years later it gained traction as fashionable and classy dish served in high-end hotels in Paris in the early 20th century.
From raw horse meat, this dish has evolved into a delicate mixture finely chopped raw tenderloin beef steak, seasoned with salt and pepper, a dash of ketchup, Worcestershire sauce, Tabasco sauce, mustard and mixed with a raw egg yolk, chopped onions, shallots, capers, chopped parsley and chopped pickled gherkins. All the ingredients are combined and molded into hamburger patty.
It is also commonly served with a raw quail or chicken egg placed atop in the half shell of the egg. Side dishes can include warm toasted bread, or a light salad.
The following recipe was handed to me by the owner of a small French Brasserie, along the Boulevard Du Montparnasse in Paris. After a long night of drinking he handed me this hand scribbled recipe he had written on the page of a book he had torn from. After stumbling back to my hotel and day of recovery I discovered the hand written recipe. I went back along the Boulevard to find the Brasserie but for the love of me could not remember where it was, or even its name. So I proudly present to you dear readers my authentic Parisian recipe.
Steak tartare RecipeCourse: MainCuisine: FrenchDifficulty: Easy
- Steak tartare
600g beef eye fillet, cut into 5mm dice
1 teaspoon of Freshly Ground Black Pepper
1 teaspoon of Sea salt flakes
80 gm golden shallots, peeled and very finely chopped
50 gm small salted capers, rinsed and drained, finely chopped
35 gm cornichons, finely chopped
2 tablespoons of Dijon mustard, plus extra to serve
1 tablespoon of ketchup
50ml Light Olive Oil
30ml of French Cognac
1 tsp Worcestershire sauce
4 anchovy fillets, finely chopped
2 egg yolks
¼ teaspoon of Tabasco sauce
1 egg yolk per guest. ( 6 egg yolks)
6 ciabatta slices or French baguette (about ½cm thick)
Olive oil, for brushing
Coarsely chopped parsley, to serve
- Place the egg yolks in a large bowl and add the mustard and anchovies. Mix well, then add the ketchup, Worcestershire sauce, Tabasco, sea salt and pepper and mix well again. Slowly whisk in the oil, then add the Cognac and mix again. Fold in the onion, capers, cornichons, and parsley.
- Add the chopped meat to the bowl and mix well.
- Divide the meat evenly among the six chilled dinner plates and, using a ring mold or spatula, form it into disks on the plates.
- Make a small indentation in the top and add an egg yolk to each one.
- Meanwhile, preheat oven to 180C. Brush both sides of ciabatta slices with olive oil, and then bake on an oven tray, turning once, until golden brown (7-8 minutes). Cool briefly.
- Serve with toasted ciabatta slices, and scatter with parsley and serve with Dijon mustard.