Although steak tartare is present in countless gastronomies, the first written reference to it comes from 1938 in the Larousse French dictionary and therefore we consider it to be of that nationality. It is common in many menus in French restaurants, although little by little its demand is decreasing due to hygiene reasons.
On the one hand, minced meat is used and this increases the contact between the handler and the food, multiplying the possibilities of accidental contamination. On the other hand, it should only be done with meat of the highest quality and very fresh, so much so that between its preparation and its consumption it should not pass more than an hour, not even after having stored it in the refrigerator or under the maximum hygienic conditions. . The consumption of raw meat presents risks of bacteriological contamination, one of the most serious being that which occurs with e.colli, although it should also be avoided by people with a depressed immune system or pregnant women, the latter due to the risk of toxoplasmosis.
Given all these "advantages" it is worth wondering who likes steak tartare. The great meat lovers are the great consumers of steak tartare, those who ask for undercooked and bleeding meat, and since there is nothing written about taste, here is the French recipe for this "crudité".
INGREDIENTS (4 people)
- 600 grams (1.3 pounds) of beef tenderloin (nothing to buy meat already minced, you have to chop it yourself)
- 1 egg yolk
- 2 tablespoons very strong French mustard, nasal
- 1 large purple onion , finely chopped
- 1 tablespoon capers
- A few drops of Tabasco sauce
- 1 teaspoon ground black pepper
- 1 tablespoon Worcestershire sauce
- 2 tablespoons of extra virgin olive oil
- 2 tablespoons of chopped parsley
- A teaspoon of salt
In a bowl mix all the finely chopped ingredients - except the capers -. Emulsify the resulting sauce, beating vigorously.
Chop the meat and mix it slowly with the sauce previously obtained. Make portions for each diner and serve as if it were a hamburger, seasoning again and decorating if you want with some spices or chopped parsley. Serve immediately.
The egg is often served over the steak and the ingredients, mainly onion and capers, don't mix either. It goes by taste, but if you are not very close to "raw" meals I recommend mixing the spices to avoid feeling raw meat in all its "rawness".
