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 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 lb (or more) Sirloin, 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

Mixed greens, washed and separated
1/2 small yellow onion, peeled and chopped (I like red onion best), chop very fine
3 small cornichons, chopped
2 tsp. capers, drained
1/4 bunch parsley, trimmed and chopped fine
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. (Unless you have a butcher you trust and will grind twice for you).

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.