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    Steak Tartare ala Tony Bourdain

    * 2 egg yolks
    * 2 tbsp Dijon mustard (28 g)
    * 4 anchovy filets, finely chopped
    * 2 tsp ketchup (10 g)
    * 1 tsp Worcestershire sauce (5 g)
    * Tabasco sauce, to taste
    * Freshly ground black pepper
    * 1/4 cup salad (i.e., corn or soy) oil (56 ml)
    * 1 oz Cognac (28 ml)
    * 1 small onion, freshly and finely chopped
    * 2 oz capers, rinsed (56 g)
    * 2 oz cornichons, finely chopped (56 g)
    * 4 sprigs of flat parsley, finely chopped
    * 1 1/4 lb. fresh sirloin, finely chopped (560 g)
    * French fries, optional
    * 4 slices fine quality white bread, toasted, quartered, for toast points


    1. Place the egg yolks in a large stainless-steel bowl and add the mustard and anchovies. Mix well, then add the ketchup, Worcestershire sauce, Tabasco, and pepper and mix well again. Slowly whisk in the oil, then add the Cognac and mix again. Fold in the onion, capers, cornichons, and parsley.

    2. Add the chopped meat to the bowl and mix well using a spoon or your hands. Divide the meat evenly among the six chilled dinner plates and, using a ring mold or spatula, form it into disks on the plates. Serve immediately with French fries and toasted bread points.

    Some words of steak tartare wisdom from Tony:

    Les Halles, the restaurant, was pretty much created to serve this dish. The key to a successful steak tartare is fresh beef, freshly hand-chopped at the very last minute and mixed tableside. A home meat grinder with a fairly wide mesh blade is nice to have, but you can and should use a very sharp knife and simply chop and chop and chop until fine. The texture will be superior. And do not dare use a food processor on this dish – you?ll utterly destroy it.”

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