How to make Good Steak Tartar

Use fresh meat, meaning not aged meat. Therefore, fillet normally works the best, but sirloin/rib eye will work equally well when it’s fresh. DO NOT USE AGED MEAT. The Meat for steak Tartare must be chopped by hand and not by machine or mincer. You can use a mincer but cutting by hand will give you the best result.


There are many ways of serving Steak a la Tartare, Steak tartar or Steak à l'Americain.

Traditional steak Tartare was served with tartar sauce on the side, and egg, cooked or uncooked. Over the years everyone has taken a different approach to this classic dish. I myself had many different variations in the kitchen, but always ended up with the old traditional spiced beef tartar on the menu. The key to a great tartar is to get a creamy consistency and a balance between all the ingredients. I mix my steak tartare with a special tartar dressing.


Russian Dressing:


1 cup Tomato Sauce

½ cup Dijon Mustard

½ cup Worcestershire sauce

1 clove Garlic, chopped

½ Red Onions, finely diced

3tbs Red Wine Vinegar

4 tbs Brandy (De Vry’s Boereraad Brandy works especially well!)

2 tbs Maldon Sea Salt

2 tbs Red Tobacco

1 tbs Ground Black Pepper


Method:


Mix all the ingredients together.


Making your own tartar:

For 2 full cups of chopped meat use 8 tbs of tartar dressing, mix well with a drizzle of olive oil, freshly cracked pepper and salt to taste. Served with all the normal accompaniments, capers, red onion, egg yolk, melba toast or shoestring fries.


Tip: Do not keep chopped tartar meat in a metal container; metal causes the meat to discolour. Rather use glass.


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