Difference between revisions of "Make Steak Tartare"
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[[Category:French Cuisine]] | [[Category:French Cuisine]] | ||
== Ingredients == | == Ingredients == | ||
| − | *30 ounces (800 grams) high quality minced beef - filet mignon, top sirloin, or lean raw fillet steak;<ref>Stephanie Alexander, ''The Complete Book of Ingredients and Recipes for the Australian Kitchen'', p. 157, (2004), ISBN 978-1-920989-00-2</ref> this ''must'' be freshly ground by you just prior to making this recipe | + | *30 ounces (800 grams) high quality minced beef - filet mignon, top sirloin, or lean raw fillet steak;<ref name="rf1">Stephanie Alexander, ''The Complete Book of Ingredients and Recipes for the Australian Kitchen'', p. 157, (2004), ISBN 978-1-920989-00-2</ref> this ''must'' be freshly ground by you just prior to making this recipe |
*1 medium onion (chopped) | *1 medium onion (chopped) | ||
*4 tablespoons capers | *4 tablespoons capers | ||
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*Be sure to wash your hands with hot water and soap before and after touching food directly with your hands. | *Be sure to wash your hands with hot water and soap before and after touching food directly with your hands. | ||
*If preferred, serve condiments accompanying the steak tartare in separate bowls for guests. This includes the egg yolk, so provide spoons for those who want to indent the meat and add a yolk. If you don't know your guests well enough to know who may be sensitive or allergic to condiments, serving them in separate bowls is considerate. | *If preferred, serve condiments accompanying the steak tartare in separate bowls for guests. This includes the egg yolk, so provide spoons for those who want to indent the meat and add a yolk. If you don't know your guests well enough to know who may be sensitive or allergic to condiments, serving them in separate bowls is considerate. | ||
| − | *Did you know that connoisseurs of steak tartare prefer using horse meat, claiming that the origins of the recipe date to the Tartar warriors who would have eaten horse meat regularly.<ref>Frances Case, ''1001 Foods You Must Try Before You Die'', p. 513, (2008), ISBN 978-0-14-301021-0</ref> | + | *Did you know that connoisseurs of steak tartare prefer using horse meat, claiming that the origins of the recipe date to the Tartar warriors who would have eaten horse meat regularly.<ref name="rf2">Frances Case, ''1001 Foods You Must Try Before You Die'', p. 513, (2008), ISBN 978-0-14-301021-0</ref> |
| − | *Anchovy fillets can also be added if wished.<ref | + | *Anchovy fillets can also be added if wished.<ref name="rf1" /> |
| − | *Horseradish is another delicious addition.<ref | + | *Horseradish is another delicious addition.<ref name="rf1" /> |
== Warnings == | == Warnings == | ||
