Best French Steak Tartare Recipe (Easy Minced Beef Tartare) (2024)

FAQs

Can you use mince for steak tartare? ›

Introduction. There's honestly not much to making steak tartare. A good-quality fillet of beef, minced or chopped, with some condiments: c'est tout! Some bistros serve their tartares already seasoned and with the condiments mixed into the meat.

Mix together the ground beef, cheese, jalapeños, onion, garlic, lime juice, cumin, salt, and black pepper. Taste and adjust seasonings. Chill for 1 hour. Serve cold with saltines.

Beef tartare should be made with beef from one steak that is chopped just before being served. That doesn't make it completely safe to eat from a food safety standpoint but it's a sight better than raw ground beef. Ground beef is made in bulk from the meat from many animals, primal cuts as well as trim.

– Tenderloin-This is by far your best cut of beef for tartar as it the most tender cut of beef and contains just the right amount of fat for flavor. This is the cut of beef that is used for filet mignon.

Yes, it is dangerous to eat raw or undercooked ground beef because it can contain harmful bacteria. The United States Department of Agriculture recommends not eating or tasting raw or undercooked ground beef. To be sure all bacteria are destroyed, cook meat loaf, meatballs, casseroles, and hamburgers to 160 °F.

Toxoplasmosis is caused by a cellular parasite, Toxoplasma gondii. The cat is the primary host in the parasitic life cycle, and the illness is spread by contact with infected cat feces or ingestion of raw infected meat (such as 'steak tartare') or water.

Steak tartare or tartar steak is a French dish of raw ground (minced) beef.

Yes, you can use supermarket beef for tartare as long as you are shopping at high-quality, high-end grocers or butchers that meet the qualifications recommended for eating raw or undercooked meat. The store should be clean and fresh, without odors. The meat should be bright red, odorless, and of the highest quality.

One of the biggest differences between carpaccio and tartare is that carpaccio is made from thinly sliced beef tenderloin, while tartare is made from meat that has been pounded, minced, or chopped. The two dishes are also served with different accompaniments and flavourings.

Italian tartare's dressing is barebones compared to France's. They merely drizzle the minced raw meat with extra-virgin olive oil, fresh lemon juice, salt and pepper, and often a little garlic. The dressing is mixed into the meat and it is also usually formed into rounds like the French version.

Is steak tartare chopped or ground? ›

It is correctly made by finely chopping filet mignon. A good sharp knife is good. The garnish is a raw egg yolk, capers, minced raw onions.

A tartare is made from raw meat or fish chopped finely or ground with jazzy ingredients and seasonings and served in a flattened mound on a plate with garnishes usually.

Choose a cut that has a little fat for flavor but is still lean. Fresher meat will also be a good choice, as aged meat tends to become more tough. And never use ground beef for this dish, as ground beef has a higher chance of contamination if not cooked.

Wear gloves when handling the raw beef. Use high-quality, fresh beef. Ask the butcher which available steak would be best raw. Keep the beef cold.

As you start to digest that steak tartare, you won't only get a delicious snack, but you can also get a great serving of vitamin B as well. There have even been some studies that have linked the vitamin B in raw beef to better reproductive health.

Tartare calls for the best-quality meat; you'll eat it raw, so go for the good stuff — rib eye or flatiron is a nice way to go. To get a perfectly diced steak for tartare, freeze the beef until it is just firm, about 15 minutes, before slicing.

Today, classic steak tartare is made by mincing high-quality beef, such as sirloin or tenderloin, that has been trimmed of fat and sinew. To beaten egg yolks are added ingredients such as Dijon mustard and chopped anchovies.

In terms of age/freshness, if you can buy a steak in the grocery store, it's fit for tartare. I never use ground meat for this purpose because that takes all the little bacteria on the surface and redistributes them throughout the meat so they can grow with impunity. So get a whole steak.

For taste and food safety, it is essential to use only the highest quality and freshest raw beef, from a reputable butcher. Tenderloin and rib steak are the best choices. Never use previously ground meat.