What kind of steak makes the best steak tartare? ?!
I love steak tartare, but I was wondering if there is a cut which works the best for this!. I thought that it might be a good use for cheaper cuts, because it wouldn't need to be tender whole, and chopped steak is already as tender as it will ever be!. Is steak from one part of the cow tastier than another due to location!?Www@FoodAQ@Com
Answers:
Filet mignon is the best!.
You want to use top quality meat for tartare!.
Filet mignon is the most tender of all beef!.
You will find it recommended in recipes for tartare!.
Cheaper cuts will be tough and chewy!.
And yes, the location of the meat on the cow plays a huge role in the tenderness of the cut!. Look at this website for the differences:
http://www!.freshmeat!.co!.za/Home/meatinfo!.!.!.Www@FoodAQ@Com
You want to use top quality meat for tartare!.
Filet mignon is the most tender of all beef!.
You will find it recommended in recipes for tartare!.
Cheaper cuts will be tough and chewy!.
And yes, the location of the meat on the cow plays a huge role in the tenderness of the cut!. Look at this website for the differences:
http://www!.freshmeat!.co!.za/Home/meatinfo!.!.!.Www@FoodAQ@Com
From:
http://www!.cooks!.com/rec/view/0,191,1591!.!.!.
STEAK TARTAR
1 lb!. filet Mignon or top sirloin, freshly ground, med!. grind
2 tbsp!. yellow mustard
1 tbsp!. Dijon mustard
1 egg yolk
2 tbsp!. Worcestershire sauce
1/4 c!. finely chopped onion
3 tbsp!. capers, drained
4-5 dashes hot pepper sauce, or to taste
Seasoned salt to taste
Freshly ground black pepper to taste
1 tbsp!. cognac (opt!.)
Don't use any other grade of beef!.
Mix together all ingredients lightly to avoid packing the meat too much!. Mound steak tartar on chilled plates and serve immediately with thinly sliced pumpernickel or toasted French bread!.
Serves 3-4!.
Www@FoodAQ@Com
http://www!.cooks!.com/rec/view/0,191,1591!.!.!.
STEAK TARTAR
1 lb!. filet Mignon or top sirloin, freshly ground, med!. grind
2 tbsp!. yellow mustard
1 tbsp!. Dijon mustard
1 egg yolk
2 tbsp!. Worcestershire sauce
1/4 c!. finely chopped onion
3 tbsp!. capers, drained
4-5 dashes hot pepper sauce, or to taste
Seasoned salt to taste
Freshly ground black pepper to taste
1 tbsp!. cognac (opt!.)
Don't use any other grade of beef!.
Mix together all ingredients lightly to avoid packing the meat too much!. Mound steak tartar on chilled plates and serve immediately with thinly sliced pumpernickel or toasted French bread!.
Serves 3-4!.
Www@FoodAQ@Com
I don't really know but here's some recipes maybe you could look at to get some ideas:
http://allrecipes!.com/Recipe/Original-St!.!.!.
http://www!.foodnetwork!.com/recipes/emeri!.!.!.
http://www!.foodnetwork!.com/recipes/emeri!.!.!.
Good luck!. I hope that helped!.Www@FoodAQ@Com
http://allrecipes!.com/Recipe/Original-St!.!.!.
http://www!.foodnetwork!.com/recipes/emeri!.!.!.
http://www!.foodnetwork!.com/recipes/emeri!.!.!.
Good luck!. I hope that helped!.Www@FoodAQ@Com
A lot of the flavor in steak is from the marbling of fat through out it melting when you cook it!. But since your not cooking it that shouldn't matter I would assume a sirloin would be great! Maybe even a lean round steak!.Www@FoodAQ@Com