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Herbed and Spicy Steak Tartare

Source: The Heritage of French Cooking
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Active Time:  10 Minutes
Total Time:  10 Minutes
  Serves 5
According to legend, invading barbarians such as the Huns, Tartars and other Attilas who marched upon the East of France several thousand years ago, ate pieces of raw meat that they had tenderized by leaving them for a few hours under the horse's saddle. From this legend comes the name "Tartare Steak" given to any ground raw meat dish. The following version is lighter than the traditional recipe, which blends the mixture with an egg yolk.
2 teaspoons Dijon mustard
2 teaspoons French mustard
2 tablespoons lemon juice
2 tablespoons heavy cream
2 tablespoons extra virgin olive oil
2 teaspoons cognac
1/3 teaspoon ground cumin
1/3 teaspoon ground cayenne pepper
3/4 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
6 tablespoons chopped flat-leaf italian parsley
1 tablespoon chopped basil
2 tablespoons chopped chives
1 1/2 lb chilled ground beef
Other necessary recipes:
Potato Cakes
Herbed and Spicy Steak Tartare Recipe at
Mix the 2 mustards in a large bowl. Add the lemon juice, cream, oil, Cognac, cumin, cayenne, salt and pepper. Mix well, and then add the parsley, basil and chives. Add the ground beef and mix thoroughly with two forks, aerating the mixture rather than squashing it or turning it.

TO SERVE: Mound the tartare onto serving dishes and serve immediately, with various salads and toasted bread, or with Potato Cakes.

NOTE: The basil may be replaced by tarragon, chervil, dill or fresh coriander (cilantro).

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 5
Calories: 357
Fat. Total: 26g
Protein: 27g
Carbohydrates, Total: 2g
Sodium: 502mg
% Cal. from Fat: 66%
Cholesterol: 97mg
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