In many of the best French bistros, steak tartare is prepared tableside by a waiter highly skilled in the art of chopping and mixing the beef, egg and seasonings. The waiter uses no measuring spoons, making the dish by memory with nothing but a sharp knife and a fork. For superior taste and texture, use only the knife, rather than a grinder, to chop the fillet.
- 1 pound beef sirloin, finely chopped (see note)
- 2 tablespoons finely chopped white onion
- 1 1/2 tablespoons capers, rinsed and well drained
- 1 egg yolk
- 1 tablespoon catsup (tomato sauce)
- 1 tablespoon mayonnaise
- 2 teaspoons Worcestershire sauce
- 1 1/2 teaspoons Dijon-style mustard
- 1/4 teaspoon Tabasco sauce or other hot-pepper sauce
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 3 cups lightly packed mixed salad greens
- 1/4 cup vinaigrette
Companion recipe: Vinaigrette
Place the chopped beef sirloin in a large bowl. Add the onion, capers, egg yolk, catsup, mayonnaise, Worcestershire sauce, mustard, Tabasco sauce, salt and pepper and, using your hands or a fork, mix together well.
Divide the meat mixture into 4 equal portions and gently pat each portion between your palms into a patty about 1-1 1/2 inches thick. Place the patties on the center of individual plates.
Place the salad greens in a large bowl and drizzle the vinaigrette over the top. Toss to coat evenly. Arrange the mixed greens around the patties on each plate and serve immediately.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
135 calories; 8g total fat; 62mg cholesterol; 515mg sodium; 2g carbohydrates; 0g fiber; 13g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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