Steak Tartare

"Tartare is a popular item on many menus today, whether it be steak, tuna or vegetarian, such as roasted beet," says Shane Cash, executive chef of Rat's Restaurant in Hamilton. "The key to success with this dish is simplicity, freshness and quality of ingredients."

"Here is a little history about tartare," Cash continues. "A popular legend is that the dish is named after the nomadic Tatar people of the Central Asian steppes who ate raw meat as they rode their horses because they did not have time to stop and cook. A variation of this story is that the meat was kept under the horse’s saddles to be tenderized by the day’s riding. It was first served in French restaurants early in the 20th century. What is now generally known as "steak tartare" was then called steak à l’Americaine. Steak tartare was a variation on that dish; the 1921 edition of Escoffier’s Le Guide Culinaire defines it as steak à l’Americaine made without egg yolk, served with tartar sauce on the side.

"At Rats, we serve steak tartare and it has become a favorite of those who enjoy tartare. The key to our tartare is precise, even, small diced angus beef filet mignon. I feel that using this type of beef and cut creates a wonderful texture and flavor."

Serves:
Four

Ingredients:

12 oz – small diced center cut choice angus filet mignon

3 teaspoons – fine minced shallots, by hand

3 teaspoons – minced capers, by hand

3 teaspoons – fine chopped chives, by hand

2 teaspoons – dijon mustard

1 teaspoon – worcestershire sauce

1/2 teaspoon – tabasco sauce

3 each – regular egg yolks

2 teaspoons – extra virgin olive oil

salt and pepper – to taste

12 pcs – toasted sliced french baguette

4 each – quail egg yolks for garnish – can be found at gourmet grocery store

1 cup  – micro greens or petite herbs of your choice for garnish

dash – finishing sea salt, optional

Method:

In a mixing bowl, mix the small diced beef, shallots, capers, chives, dijon mustard, worcestershire, tabasco, regular egg yolks, olive oil and season with salt and pepper. Using a small ring mold (2 to 3 inches), arange the tartare on the center four plates evenly. Place 1 quail egg yolk on each of portion of tartare. Arrange 3 toasted baguette slices next to the tartare and place the micro greens next to the baguette slices. Sprinkle a little finishing sea salt on top of the tartare.

Click here to leave a comment
Read more Eat & Drink articles.

By submitting comments you grant permission for all or part of those comments to appear in the print edition of New Jersey Monthly.

Required
Required not shown
Required not shown