Steak Tartare..... MMMmmmmm!

This is one of my favorites, (I seem to have many of these.....) but it not only evokes fond memories of time spent abroad but I remember the old "Carlos and Charlies" Restaurant in La Jolla, CA (and an old haunt of mine....lol) and it's sister restaurant in Tijuana, "Tia Juana Tilli's" located in the Jai Alai Palace, used to serve one of the best versions of this dish that I used to love having, especially on bullfight Sunday! Ole!

So here you go, a dish that can be had on a diet (like Atkins / Keto for instance) since it's all protein, no fat and full of flavor. Easy to make and enjoyed by many, and there's only one secret to this: Get the very best meat quality possible, as lean and tender as you can and you will be a star!


STEAK TARTARE – French Style

2 lbs (or more) Beef Fillet, all fat removed of the best quality you can find
1 egg yolk
2–3 tbsp. ketchup
2 tsp. Dijon mustard
1-2 tsp. Worcestershire sauce
2–3 dashes Tabasco
3 tbsp. olive oil
3–4 tbsp. fresh lemon juice
Salt and freshly ground black pepper, to taste

NOTE: Try to chop the ingredients in the same size to make it easier and more enjoyable eating and mouth feel.

Mixed greens, washed and separated
1/2 small yellow onion, peeled and chopped (I like red onion best), chop very fine
3 small cornichons (small pickles), chopped
2 tsp. capers, drained
1/4 bunch parsley, trimmed and chopped fine (I use Cilantro because I always have it)
Toast triangles, crakers or bagettes, all toasted

Whisk egg yolk, ketchup, mustard, Worcestershire, and Tabasco in a large bowl until smooth. Gradually whisk in oil, then lemon juice. Season to taste with salt and pepper.

Slice beef into thin pieces with a very sharp knife or cleaver. Gather pieces together and slice crosswise into smaller pieces, then finely chop them and add to the bowl. This is a dish that is much improved by chopping the meat finely instead of using machine grind, but you can use chopped beef of course.

Add onions, cornichons, capers, and half the parsley, and mix gently with 2 spoons until just combined. Adjust seasonings. Divide between 2 plates and garnish with remaining parsley. Serve with french fries or I prefer to serve with toast triangles and a Caesar Salad on the side. You can put the mixed greens on the bottom of the plate and add the ingredients on top and around the meat.

Note: You can also add some Mayonnaise to the ketchup mix if you like.

MEXICO RECIPE:  This is a variation of the above including Mexican ingredients into the Tartare. I like to add:  Roma Tomatoes or Grape Tomatoes, chopped fine. Chile Serrano, deveined and deseeded chopped in very small pieces (you can also use canned Jalapeños). Avocado, chopped in small cubes and prepare this at the end so it won't oxidize.