Tartare Steak

Tartare steak, also known as steak tartare, is a dish made from finely chopped raw meat, seasoned, and often served with a raw egg yolk. Here is how to prepare an Italian version of this classic dish.

Ingredients

• 200 g of prime beef fillet or sirloin
• 1 egg yolk (very fresh)
• 1 tablespoon of salted capers
• 1 teaspoon of Dijon mustard
• 2 anchovy fillets in oil
• A few drops of Worcestershire sauce
• Extra virgin olive oil
• Sea salt and freshly ground black pepper
• Toasted bread or crackers, to accompany

Optional:

• Finely chopped red onion
• Chopped parsley
• Ketchup or Tabasco, for those who prefer a spicier taste

Preparation

1. Start by cleaning the meat, removing any sinews or fat and then finely chopping it with a sharp knife, or ask your trusted butcher to do it for you, making sure to maintain good hygiene.
2. If you are using salted capers, rinse them well to remove excess salt, then chop them together with the anchovies in oil.
3. In a bowl, mix the meat with the capers, anchovies, mustard, and Worcestershire sauce. Add a few drops of extra virgin olive oil and season with salt and pepper to taste.
4. Shape the meat mixture into patties or arrange it tartare-style on a plate.
5. Make a small depression in the center of the patty to place the egg yolk.
6. Serve the tartare steak immediately with toasted bread or crackers and, if desired, additional condiments according to personal taste.

Trivia

The origins of tartare steak are quite controversial: some claim it derives from the Tatars’ custom of placing raw meat pieces under horse saddles to tenderize them, while others believe it to be a creation of French cuisine in the early 1900s. Today, it is often associated with luxury cooking and refined bistros.