How to Make Beef Filet Steak Tartare: A Confident and Clear Guide
Steak tartare is a classic dish that has been enjoyed for centuries. It’s a raw beef dish that is typically served as an appetizer, and it’s made by finely chopping high-quality beef and mixing it with a variety of flavorful ingredients. While there are many different variations of steak tartare, one of the most popular is made with beef filet.
Understanding steak tartare is important before attempting to make it. It’s a dish that requires high-quality ingredients and careful preparation. Choosing the right cut of beef is crucial, as is properly cutting the meat and creating the tartare mix. It’s also important to take safety precautions when working with raw meat. In this article, we will guide you through the process of making beef filet steak tartare step-by-step, so you can enjoy this delicious dish in the comfort of your own home.
- Understanding the basics of steak tartare is important before attempting to make it.
- Choosing the right cut of beef, properly cutting the meat, and creating the tartare mix are crucial steps in making beef filet steak tartare.
- Safety precautions should be taken when working with raw meat.
Piero’s Recipe from the video:
- Filet steak (however much you want)
- Salt and Pepper
- Extra virgin olive oil
Understanding Steak Tartare
If you are a carnivore and love raw beef, then Steak Tartare is a must-try French recipe. It is a popular dish in bistros and restaurants that is made from raw beef that is finely chopped and seasoned with various herbs and spices. In this section, we will discuss Steak Tartare and what makes it so special.
Steak Tartare is a dish that is made from raw meat, which can be a little intimidating for some people. However, when prepared correctly, it is completely safe to eat. It is important to use high-quality beef that is fresh and free from any visible fat or gristle. The beef should be finely chopped using a sharp knife to create a smooth texture.
The origins of Steak Tartare are uncertain, but it is believed to have originated in France in the early 20th century. It quickly became a popular dish in bistros and restaurants, and it is now enjoyed all over the world. The dish is typically served with toast or crackers and a raw egg yolk on top.
When it comes to seasoning Steak Tartare, there are many different variations. Some recipes call for capers, onions, and Worcestershire sauce, while others use mustard, parsley, and lemon juice. The key is to use fresh, high-quality ingredients to create a dish that is full of flavor.
Overall, Steak Tartare is a delicious and unique dish that is perfect for those who love raw beef. While it may seem intimidating at first, it is completely safe to eat when prepared correctly. So why not give it a try and experience the flavors of this classic French dish?
Choosing the Right Cut
When it comes to making Beef Filet Steak Tartare, choosing the right cut of meat is crucial. We want a lean cut of beef that is tender and flavorful. Here are a few options to consider:
Filet Mignon, also known as beef tenderloin, is a popular cut for Steak Tartare. It is a lean cut of meat that is very tender and has a mild flavor. It is also a very expensive cut of meat, but it is worth the investment if you want a high-quality Steak Tartare.
Top Round is another great option for Steak Tartare. It is a lean cut of meat that comes from the hindquarters of the cow. It is less expensive than Filet Mignon but still very tender. It has a slightly stronger flavor than Filet Mignon, which some people prefer.
Sirloin is a lean cut of meat that comes from the rear of the cow. It is a more affordable option than Filet Mignon and Top Round. It has a slightly stronger flavor than Top Round, but it is still very tender and flavorful.
When choosing the right cut of meat for Steak Tartare, it is important to talk to your butcher. They can help you select a high-quality cut of meat and give you advice on how to prepare it. We recommend buying a whole piece of meat and cutting it into small pieces yourself. This will ensure that you are using the freshest meat possible.
In summary, when making Beef Filet Steak Tartare, we recommend choosing a lean cut of beef that is tender and flavorful. Filet Mignon, Top Round, and Sirloin are all great options to consider. Talk to your butcher to select a high-quality cut of meat and buy a whole piece of meat to ensure freshness.
Preparation Before Cooking
Before we start preparing the beef filet steak tartare, we need to ensure that we have the right ingredients and equipment. Here are the steps we need to take to prepare the meat before cooking:
Cleaning the Meat
First, we need to ensure that our hands are clean and dry before handling the meat. We can use soap and warm water to wash our hands thoroughly. Then, we need to place the beef filet in the fridge for about 30 minutes to chill.
Once the meat is chilled, we can start trimming off any tendons or pieces of fat using a sharp knife. We want to ensure that the meat is as lean as possible, so we can avoid any chewy or fatty bits in our tartare.
After trimming, we can cut the meat into thin slices of about 1/8″ thickness. We can use a sharp chef’s knife to cut the meat by hand. We don’t need to use a meat grinder for this recipe.
Freezing the Meat
Another option is to freeze the meat for about 20-30 minutes before cutting it. This will make it easier to cut the meat into thin slices. We can also use a food processor to pulse the meat a few times to get the right texture. However, we need to be careful not to over-process the meat, as it will become mushy.
Once we have prepared the meat, we need to keep it chilled until we are ready to mix it with the other ingredients. We can cover the meat with plastic wrap and place it in the fridge until we are ready to serve.
By following these steps, we can ensure that our beef filet steak tartare is safe and delicious.
Cutting the Meat
Using a Sharp Knife
When making beef filet steak tartare, it is crucial to use a sharp knife. A dull knife will cause the meat to tear and become mushy, ruining the texture of the dish. We recommend using a chef’s knife or a santoku knife for the best results.
Chopping it by Hand
There is no need to use a meat grinder when making tartare at home. Instead, we suggest chopping the beef filet by hand. First, trim any excess fat or sinew from the meat. Then, slice the beef into thin strips, about 1/8 inch thick, crosswise against the grain. Finally, chop the strips into small pieces using a sharp knife on a cutting board.
By chopping the meat by hand, we have more control over the texture of the tartare. We can choose to leave the pieces slightly larger or chop them finer, depending on our preferences. Additionally, chopping by hand allows us to ensure that the meat is evenly sized, which will help it cook evenly if we decide to sear it.
In summary, when making beef filet steak tartare, we recommend using a sharp knife and chopping the meat by hand. This will allow us to control the texture of the dish and ensure that the meat is evenly sized.
Creating the Tartare Mix
To create the perfect beef filet steak tartare, we need to start with the right mix of ingredients. Here’s how we do it:
In a Mixing Bowl
First, we take a mixing bowl and add in our finely chopped beef filet. We prefer to use a sharp knife to chop the meat, as it helps to retain the texture and flavor of the beef.
Next, we add in our finely chopped shallots, capers, and parsley. These ingredients help to add a depth of flavor to the tartare mix.
We also add in our dijon mustard, egg yolks, lemon juice, and olive oil. These ingredients help to bind the mix together and give it a creamy texture.
Finally, we season the mix with kosher salt, black pepper, Worcestershire sauce, and a few dashes of Tabasco sauce. We mix everything together until well combined.
Adding the Ingredients
To make sure that the tartare mix is perfectly balanced, we need to be careful when adding the ingredients. Here are a few tips:
- When adding the egg yolks, make sure to separate them carefully and remove any pieces of egg white. This will help to prevent any unwanted texture in the tartare mix.
- When adding the lemon juice, start with a small amount and taste the mix before adding more. We want to add just enough lemon juice to brighten up the flavors without overpowering them.
- When adding the seasoning, start with a small amount and taste the mix before adding more. We want to make sure that the tartare mix is well seasoned without being too salty or spicy.
By following these steps, we can create a delicious and perfectly balanced beef filet steak tartare.
Serving Steak Tartare
When it comes to serving steak tartare, there are a few ways to present it. In this section, we will discuss two popular methods: serving on a plate and serving with accompaniments.
On a Plate
One classic way to serve steak tartare is on a plate. To do this, simply place the tartare in the center of a plate and shape it into a round or oval shape. You can use a ring mold to help with this, or simply use your hands.
Once the tartare is shaped, you can add some additional flavor and texture with toppings like minced shallot, capers, or chopped herbs. You can also add a raw egg yolk to the center of the tartare, which will mix in as the dish is eaten.
To complete the plate, add some toast points or crostini on the side. This will provide a vehicle for scooping up the tartare.
Another option is to serve steak tartare with accompaniments. This method is great for entertaining, as it allows guests to customize their own portion of tartare.
To do this, place the tartare in a ramekin or small bowl. Then, set out a platter of accompaniments like toast points, baguette slices, and pickled vegetables. You can also include french fries or other sides to make it a full meal.
Guests can then spoon the tartare onto their plate and add the accompaniments of their choice. This method is great for a DIY appetizer or light meal.
Overall, serving steak tartare is easy and versatile. Whether you choose to serve it on a plate or with accompaniments, it’s sure to be a crowd-pleaser.
When it comes to making beef filet steak tartare, safety is of utmost importance. Raw beef can contain harmful bacteria such as E. coli and Salmonella, which can cause foodborne illness. Here are some safety precautions to follow when making beef filet steak tartare:
For Pregnant Women
Pregnant women are at a higher risk of developing foodborne illness, which can lead to serious health complications for both the mother and the baby. Therefore, pregnant women should avoid eating raw or undercooked meat, including beef filet steak tartare.
For Those with Weakened Immune Systems
People with weakened immune systems, such as those undergoing chemotherapy or with HIV/AIDS, are also at a higher risk of developing foodborne illness. It is important for them to avoid eating raw or undercooked meat, including beef filet steak tartare.
To safely make beef filet steak tartare, follow these guidelines:
- Use only high-quality, fresh beef filet from a reputable source.
- Sanitize all utensils, cutting boards, and surfaces that will come into contact with the raw beef.
- Keep the beef refrigerated until ready to use.
- Use a clean, sharp knife to cut the beef into small pieces.
- Mix the raw beef with the other ingredients only when ready to serve.
- Serve the beef filet steak tartare immediately after mixing.
By following these safety precautions, we can enjoy a delicious beef filet steak tartare without putting our health at risk.
Other Variations of Tartare
When it comes to tartare, beef filet is not the only type of meat that can be used. There are many other variations of tartare that are just as delicious and satisfying. In this section, we will explore some of the other types of tartare that you can try.
Salmon tartare is a popular variation of tartare that is made with raw salmon. It is a refreshing and light dish that is perfect for a summer day. To make salmon tartare, you will need fresh salmon, ginger, lemon zest, and other seasonings.
To prepare salmon tartare, start by cutting the salmon into small cubes. Then, mix in the ginger, lemon zest, and other seasonings. Serve the salmon tartare with crackers or bread.
Kitfo is a traditional Ethiopian dish that is made with raw beef. It is seasoned with spices and served with injera, a type of bread. Kitfo is a flavorful and spicy dish that is perfect for those who enjoy bold flavors.
To make kitfo, start by grinding the beef using a meat grinder. Then, mix in the spices and serve with injera.
Lamb tartare is another variation of tartare that is made with raw lamb. It is a rich and flavorful dish that is perfect for those who enjoy the taste of lamb. To make lamb tartare, you will need fresh lamb, seasonings, and other ingredients.
To prepare lamb tartare, start by cutting the lamb into small cubes. Then, mix in the seasonings and other ingredients. Serve the lamb tartare with crackers or bread.
Overall, there are many different variations of tartare that you can try. Whether you prefer beef filet, salmon, kitfo, or lamb, there is a tartare dish that will suit your tastes. So, don’t be afraid to experiment and try new things.
Frequently Asked Questions
What is the origin of steak tartare?
Steak tartare is a dish that originated in France in the 19th century. It is believed to have been inspired by the nomadic Tartars of Central Asia, who would eat raw meat seasoned with spices.
Is it safe to eat raw beef in steak tartare?
When prepared properly, steak tartare is safe to eat. It is important to use fresh, high-quality beef and to handle it carefully to avoid contamination. We recommend using beef filet, which is a tender cut of meat with minimal connective tissue and fat.
What are some popular toppings for steak tartare?
Common toppings for steak tartare include capers, chopped onions, mustard, and Worcestershire sauce. Some people also like to add herbs such as parsley or chives.
What is the difference between beef tartare and steak tartare?
Beef tartare and steak tartare are essentially the same dish, with the only difference being the cut of beef used. Beef tartare can be made with any cut of beef, while steak tartare specifically uses beef filet.
How is beef filet prepared for steak tartare?
To prepare beef filet for steak tartare, it should be finely chopped or minced with a sharp knife. It is important to use a very sharp knife to ensure that the meat is cut cleanly and evenly. The meat should be seasoned with salt and pepper and mixed with any desired toppings.
Can any type of steak be used for tartare?
While beef filet is the traditional cut of meat used for steak tartare, other tender cuts such as sirloin or ribeye can also be used. However, it is important to ensure that the meat is of high quality and free from any connective tissue or fat.