Has anyone ever eaten Steak Tartar?!
I tried one bite and had enough... I was trying to impress my snobby girlfriend.
I don't think they did a good job with it... What was your experience?
Answers: are you nuts?
I tried one bite and had enough... I was trying to impress my snobby girlfriend.
I don't think they did a good job with it... What was your experience?
The waitress that served it must have been really special to convince you to order something different than noodles in red sauce.
My first experience with steak tartar was this summer in Milwaukee at the Capital Grill. It was more than WONDERFUL. Some people are turned off by raw meat but if handled correctly and prepared right it poses no risk. I would say that if you like meat in a variety of different venues then you had a BAD tartar. However, some people don't like it or just can't get past the raw thing. I'd say try it again at a different establishment, one with a reputation for high quality and one that can tell you exactly how they make it!
Good Luck!
I love it but I'm not squeamish about raw meat and egg and I understand that lots of people are. The steak needs to be very good quality ( minced fillet for preference ) otherwise it isn't worth eating. I like chopped shallots, capers and gerkins in mine. Plus a dash of Worcestershire sauce and some Tobasco.
I woundn't eat anything to try and impress someone though.
Yes I have had as has my husband and son. Everyone loved it. It was very fresh and correctly prepared. I would add that my husband and son do not eat sushi but loved the tartar.
Yes, I've had it. If the meat is fresh and pretty lean, it's really good....I've been eating it a long time. I don't do sushi though--can't get used to the idea of raw fish.
Not only have I eaten it as a chef I made it in several of the place I was involved with, and it is alway fresh meat, not leftovers, it can be made with fliet mignon, generally the ends to small for steaks, top sirloin or sirloin.
I made mine with red onions, parsley, capers, worchestershire sauce, tabasco, salt, fresh black pepper, and a dash of brandy, the egg yolk is only used, some will make a well and put it for a showy decoration, and others will make it up and put the garnishes on the plate with a the toast points or crusty bread rounds.
I have seen it made and then glazed with maitre de hotel butter, bearnaise sauce and just heated enogh to set the meat but keep the under portion raw, and yes, I had a number of people send it back and say it was not cooked enough, jokingly and some serious.
Steak Tar Tar...yes ..it was delish!!!!