Wednesday, April 1, 2009

How to make "The Best Steak Tartare in Paris", even if you are not (in Paris)!

Since Rick Stein's Steak Tartare video has been removed due to a terms of use violation (from a previous blog post), I made my own video. The production value is not as good as Rick's, but the steak tartare turned out great!



Ingredients (Serves 2):
250g Fresh Cut Filet Mignon, Rindslungenbraten, Sirloin, etc.
3-4 Cornichons (small French pickles/gherkin)
2 Shallots
2-3 Teaspoons Capers
2 Tablespoons French Dijon (must be real Dijon not "Best Foods", etc.)
1 Egg yolk separated
Salt/Pepper to taste
Splash of Extra Virgin Olive Oil
***Some bistros use Parsley as well, I personally feel it overpowers some other flavours. If you must use some, use sparingly, adding until you can barely taste it.

For preparation simply dice everything and mix it in a bowl.

PS. I shot it unscripted so at first I forgot the shallots (I edited it in later however).

Here are some photos of The Best Steak Tartare in Paris...

From The Best Steak Tartare in Paris


From The Best Steak Tartare in Paris


From The Best Steak Tartare in Paris