French gourmet........?!
anything else you can tell me also please, i last had it in greece and miss it, its one of my favourite french dishes
many thanks
Answers: Raw Beef,,,, what are the best ways to prepare it and what are the best cuts to use, and what cuts can be used
anything else you can tell me also please, i last had it in greece and miss it, its one of my favourite french dishes
many thanks
It's called Steak Tartare....
Region North of France
prep time 10 mins
Ingredients
2 lbs sirloin or filet mignon
1 egg yolk
2 tsp mustard, Dijon mustard recommended
1 tb onions, finely chopped
1 tb capers, drained
A few drops of Tabasco sauce
1 tsp Worcestershire sauce
2 tb olive oil
2 tsp parley, minced
Salt and pepper
Steak Tartare Recipe (serve 6)
Step 1: Trim and grind the meat twice. Chop finely the onions and egg yolk.
Step 2: In a bowl, mix the egg yolk, onions, capers, mustard, Worcestershire sauce, Tabasco sauce, salt and pepper.
Step 3: Add olive oil and beat lightly for a few seconds.
Step 4: Add meat and parsley. Season with salt and pepper. Beat lightly for a few seconds.
Step 5: Refrigerate or serve immediately.
Serving: Steak Tartare cannot be preserved more than 2 hours, even in a fridge. Served with french fries or as a starter.
Wine suggestion: Red wine such as Beaujolais, Crozes Hermitage or Cahors (French Wine Guide).
Serves 2:
1 lb. freshly ground fillet Mignon
2 tbsp. good yellow mustard
1 egg yolk
2 tbsp. Worcestershire sauce
1/4 c. finely chopped onion
4-5 dashes Tabasco
Seasoned salt to taste
Freshly ground black pepper to taste
1 tbsp. good Spanish brandy (or several of red wine)
3 tbsp. salted capers as a garnish (use the smallest you can find - the best are from Pantelleria. Wash the salt off)
1 tbsp. chopped scallion (the green part) as garnish
Mix together all ingredients (except for the garnish of course) lightly - don't pack the meat too much - don't turn it into a mush. Make hamburger forms & let sit for an hour or so in the fridge on the serving plate.
I like to serve (and eat) it with an egg yolk adorning the middle opf the patty. Make an indentation in the middle of the patty and plop your room tempertature yolk there before serving.
Enjoy with good french or italian bread and wash down with a Merlot.
Japanese 100% Wagyu "103" Ribeye from Miyazaki Prefecture, Kyushu (very long rib bones and all of the meat attached, including shortribs)
The extended raising period produces more "internal muscular marbling," the fatty streaks that give Wagyu its unique, rich texture.
The preparation: seasoned with salt and pepper, put in a 1200-degree broiler, which sears and caramelizes the meat, and then finished slowly over a charcoal and oak grill.
Forget French!
Steak Tartare-Chopped beef tenderloin with brandy, raw egg, shallots, capers, as garni.
Carpaccio is tenderloin seared very, very rare slice thinly,and plated with a drizzle of olive oil, fresh ground pepper, and shaved parmesan.
Kibbe is a Middle Eastern version of steak tartare made with ground lamb and a spice mix called Baharat (coriander, clove cumin, cardamom, nutmeg, cinnamon, black pepper. Kibbe can be cooked as well.