(Steak tartare - Traditional recipe)

Steak tartare-the photo shows a steak made with raw minced beef with a yolk on the top

600 g (21 oz) prime beef tenderloin, all fat removed
4 tablespoons lemon juice
4 tablespoons extra virgin olive oil
1 tablespoon fresh parsley, chopped
1 teaspoon Worcestershire sauce
6 new-laid egg yolks
Salt
Freshly ground black pepper, if you like

Time:
preparation: 10 minutes plus resting time
no cooking
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

This is a traditional recipe from the North of France made with raw beef but nowadays well known and made all over the world.
This recipe is very simple; the only difficulty is to cut the beef. In fact you haven't to grind or mix it. Slice meat with a very sharp knife into paper-thin pieces, gather pieces together and slice crosswise into smaller pieces, then finely chop them (but be careful the meat is not reduced to a pulp) and add to the bowl.
At this point dress the meat with the lemon juice, olive oil, parsley, Worchestershire sauce, salt and pepper (if you like). Stir with delicacy. Chill until serving but don't wait more than 30 minutes because the meat could seem "cooked".
Just before serving: divide the dressed meat among six dishes, shaping each portion into a mound. Make a shallow well in the centre of each mound and pour in a raw egg yolk. Sprinkle every egg yolk with a pinch of salt and serve immediately.

Note

- Use only beef and not veal or chicken or turkey. Veal meat hasn't the same taste of beef meat. Chcken and turkey aren't good when raw. Another best choice could be horse meat, if you like it.
- It's a typical summer dish because it's cold and you mustn't cook it. But you can accompany it with orange slices and olives so you can eat tartare in winter too!
- Accompany this dish with raw vegetables (peppers, tomatoes, carrots ...) or a green salad. It's a typical one-plate meal.
- You can also dress the meat with dried or fresh chives.

What's the right wine?

Our suggestion is: a good white wine from Italy such as Traminer or Tocai if you accompany it with oranges or a red wine such as Grignolino from Piedmont (Italy).

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".