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This classic steak tartare recipe features finely diced raw beef mixed with tangy mustard and vinegar, delivering a bold and refined flavor profile. The dish is often served with an egg yolk nestled atop for added richness and visual appeal.
Ideal for those who enjoy high-protein, low-carb meals with an ancestral flair, steak tartare is best enjoyed fresh. It's a popular choice for dinner parties or gourmet occasions where flavor and texture take center stage.
• 12 ounces of lean beef (tenderloin, round, flank, sirloin, rump roast, etc)
• 2 tsp brown or dijon mustard
• 1 tsp balsamic or apple cider vinegar
• 1 tsp salt
• 2 egg yolks (optional)
1. If you want to dice the meat very very tiny, freeze meat for about 20 minutes.
2. Then remove from freezer, slice into thin strips, then dice into tiny cubes.
3. In a bowl, combine all the ingredients and mix thoroughly.
4. Serve tartare in a bowl.
5. Serve by making a small dip in the top of the tartare mound and gently place the egg yolk on top.
6. Enjoy right away, leftovers do not hold well as the meat gets mushy with the marinade.
