There exists no brasserie without having a ’steak tartare‘ on their menu. Its name comes from nomadic people of the Middle Ages from Central Asia: the Tatars (also called Tartars).
This raw meat recipe finds its origin in a practice of these steppe tribes, who used to move on horseback. To feed themselves on their travels, the Tartars cut a piece of meat, salt it and then place it under their saddle to tenderize it and evacuate the overflow of blood. Then, at meal time, they would collect the piece, remove the salt, chop it and eat it without cooking it.
The recipe has since evolved, when it was introduced in Western Europe, with the addition of egg yolk, capers, onions ... and compliance with radically different standards of freshness.
320 g beef tenderloin
1 ts of olive oil
3 egg yolks
40 g Parmiganio Reggiano
1 ts capers
Some fresh chives
A little bit of Worcestershire sauce
Finely chop the shallot and capers.
In a bowl, mix the egg yolk, a tablespoon of Worcestershire sauce, the juice of the lemon, the shallot and the capers.
Season it and keep cool.
Slice the beef tenderloin with a sharp knife into pieces about 0.5 cm (Or as desired).
Add the olive oil to the finely cut steak to avoid its oxidation.
Gently mix the beef and the preparation, put it in a cookie cutter on a plate to get a nice round shape and pour an egg yolk on top of the tartare. Finish by sprinkling with freshly grated Parmesan cheese and fresh chives.
Ideally, keep the sliced beef cool before serving. The tartare will only be more tender. Remove the cookie cutter and serve with sautéed potatoes, or homemade fries and a nice green salad.