Steak tartare is thought to have originated as a dish linked to the Tartars, from whom it derives its name, and was initially made with horse meat. While the authenticity of this tale remains uncertain, one fact is clear: over time, steak tartare has become a quintessential French dish, found not only in bistros but also in fine dining establishments. It’s no wonder that, when prepared with high-quality ingredients, proper seasoning, and a touch of love, this classic dish can deliver genuine pleasure.
The experience becomes truly unforgettable when paired with the right wine. I vividly recall savoring a steak tartare during a dinner on my last trip to Paris, the flavors of which have remained etched in my memory. Its exquisite balance and boldness compelled me to return to the same restaurant the following evening for another taste. Inspired by that experience, I recently set out to create my own version of steak tartare. This endeavor brought me double joy: not only the delight of enjoying it but also the satisfaction of crafting it ingredient by ingredient. The result, I believe, was commensurate with the effort invested in its preparation.
Given that it is a raw meat dish, selecting high-quality meat is paramount. I chose a 250g piece of beef tenderloin, which I finely chopped au couteau, as the French say. This nearly therapeutic process filled me with a sense of accomplishment. To preserve its vibrant color, I drizzled it with a touch of lemon juice, then gradually mixed in finely chopped onion, pickles, and capers. I seasoned the mixture with Guérande salt, pepper, and a few drops of Tabasco and Worcestershire sauce.
But that wasn’t all. I also enriched the tartare with drops of homemade mayonnaise, crafted with two teaspoons of a special truffle mustard sourced from Paris—a delightful way to extend a journey is to bring back the flavors of the place. Irregular pieces of toast complemented the dish, which was finally adorned with nutrient-rich microgreens and a delightful yolk that had been preserved in a mixture of salt and sugar for an hour and a half. Traditionally, steak tartare is served with French fries—whether to keep them or forgo them is entirely up to you. Whatever you decide, be sure not to skip the wine: it perfectly enhances the dish!
Comments