Steak Tartare

Hi All...

I want to make Steak TarTare myself at home.....where would you recommend to get the meat? I live in the city with no car so....if that helps (hopefully)

Thanks!

I would go to Butcher and Larder or Publican Quality Meats:

The Butcher & Larder
thebutcherandlarder.com/
1026 N Milwaukee Ave, Chicago, IL 60642
(773) 687-8280

Publican Quality Meats
publicanqualitymeats.com/
825 W Fulton Market, Chicago, IL 60607
(312) 445-8977

Hard to say which is most convenient without knowing where you live, but you should also consider Eataly.

I always buy the meat for my tartare from Butcher & Larder--I usually don't make a lot at a time and they usually have some scrap pieces of tenderloin/filet/etc. that are perfect for it. Just make sure you remove any silverskin that may remain prior to chopping it up (I always hand chop as well). Mix with some minced shallot, capers, flat leaf parsley and anchovy, a touch of Dijon or grainy mustard, a couple of dashes of Lea & Perrins, Maldon salt and fresh ground pepper. Yum.

I live in Boystown so any of the above mentioned locations works; most convenient will be Eataly though.

boudreaulicious - Thanks for the recipe, I don't have one yet..

thai basil: i fell in love with steak tartare years ago in a sandwich shop in amsterdam. the little sandwiches they sell, called broodjes, usually included tartare. but since raw egg grosses me out, i substitute a little mayo for the yolk. it adds the proper unctuousness, i think. my recipe: hand chopped beef, scallions, salt, pepper, a little lemon juice, capers, dijon, anchovy and mayo. similar to boudreaulicious's recipe. she didn't mention the egg yolk, i wonder if she leaves it out....

I don't like egg or mayo in mine--gets too gloppy for my taste. I like to really be able to taste the beef and mayo/egg is unnecessary to me when I'm paying for great meat. But that's just me.

Here's my full recipe--this is just what I like but adding an egg yolk wouldn't be a terrible thing. I wouldn't add lemon or another acid though because you already have the caper/pickle which should add all the acid you need and I don't want the meat to turn brown and/or "cook".

Makes a nice "mound" that is good for 3-4 people--if you're doing as a more substantive "course" or even an entrée, adjust accordingly:

1/2 lb of highest quality tenderloin or filet--tell the butcher you're doing a tartare and they should be able to steer you to the best option
1 tbsp. finely chopped shallot
1-2 tsp finely chopped capers and/or cornichons/dill pickles (depends how much you like capers and/or pickled things--I use more because I like them)
1 tsp finely chopped Italian parsley
1-3 minced anchovies (see caper )
1 tsp Dijon or coarse grain mustard
2-3 dashes of Lea & Perrins
1-2 dashes of hot sauce (anything but Tabasco--I think Tabasco tastes weird in it)--this is also optional--I often leave it out.
Coarse salt and ground pepper to taste

Hand chop the steak--I like to try to chop to about the same size as my other solid ingredients but you can also have the steak be a bit larger than the onions/capers. Depends how anal you are about it! Once that's done, using a non-reactive bowl, add in the solid ingredients, including the anchovy. Once those are incorporated, add the remaining ingredients and mix well. Serve with crostini or table crackers. I sometimes like it slathered on pieces of celery from my garden as well.

Enjoy!!!

Hi,

You may want to look for inspiration to two other tartare threads: one from Sweden and the other a lamb variant for tartare.

Regards,

justjoan wrote:thai basil: i fell in love with steak tartare years ago in a sandwich shop in amsterdam. the little sandwiches they sell, called broodjes, usually included tartare. but since raw egg grosses me out, i substitute a little mayo for the yolk. it adds the proper unctuousness, i think. my recipe: hand chopped beef, scallions, salt, pepper, a little lemon juice, capers, dijon, anchovy and mayo. similar to boudreaulicious's recipe. she didn't mention the egg yolk, i wonder if she leaves it out....

When I was in Holland last yesr, I saw what's call "Filet Americain" which is a raw beef spread...in most of the Supermarket...It's no where near the Steak Tartare you can get at a restaurant but I love it. We're going back there again in Sept so I can't wait...(along with other Dutch things I like)