Steak Tartare

By dyannucci

The seasoning of steak tartare is open to the tastes of the eater. However, certain ingredients should never find their way into a steak tartare. They include mayonnaise, ketchup, garlic, and any dried herbs. The salt should be kosher salt or sea salt, and the pepper should be freshly and coarsely ground. Both of the latter produce little grains of flavor in the midst of the beef.

Ingredients

• 2 2 2 egg yolks
• 3 3 3 Tbs. chopped white onions
• 3 3 3 Tbs. very small capers
• 6 6 6 sprigs parsley, leaves only, chopped
• 6 6 6 anchovies, roughly chopped
• 1 1 1 Tbs. Creole or dijon mustard
• 2 2 2 tsp. Worcestershire sauce
• 2 2 2 tsp. Tabasco Caribbean style steak sauce (or Pickapeppa)
• 1 1 1 Tbs. extra-virgin olive oil
• 1 1 1 tsp. kosher or sea salt
• 1/2 1/2 1/2 tsp. freshly ground black pepper
• 12 12 12 oz. tenderloin butt ends, or round steak

Preparation

Step 1

1. Combine everything except the beef in a large bowl. If you're doing this at the table, a wooden salad bowl is best.

2. Slice the beef about a quarter-inch thick. Using a meat mallet, pound it until it becomes quite thin. Then chop it with a sharp French chef's knife on a wooden cutting board.

3. Put the beef into the bowl and, with two large forks, blend the seasoning ingredients with the beef. Check the seasonings, and add salt and pepper as needed. Form the beef into a fanciful pattern on the plate for a dramatic effect. Or not.