I could never be a vegetarian. I love meat way too much! And especially raw meat. The best Steak Tartar that I have ever tasted, was in Santa Maria Restaurant in Barcelona ( Sadly, this restaurant closed in 2011). I asked the chef what was in it, and created my own version based the information I could remember and the things I like.
When making a tartar, you could either scrape the meat off a chunk of meat, or you can chop it in to peaces. I am not a fan of grinding it, because I think the taste becomes too mushy. Another secret that the Santa Maria chef told me, was that the egg is slightly cooked! Another thing you have to think about when making this dish, is that you may cut all your ingredients and get them ready, but you can´t mix them with the meat prior of eating. That has to be done just before you put the plate on the table.
If the tartar is a part of a bigger menu, then about 100 grams per person is sufficient. Before making the tartar, you can chop up the ingredients and boil an egg for not more than three minutes, and use only the yolk.
You have to taste the mix and find your own measures on this one, but here is an estimate of what to use for four people:
400 grams of chopped or scraped meat. You can choose between beef or veal (less taste), sirloin or tenderloin)
This is what you need:
One tablespoons of chopped Chives
Two tablespoons of chopped Shallots
Two tablespoons of chopped Parsley (I prefer the one with leafs)
Four tablespoons of Capers
1/2 teaspoon of Worcestershire sauce
1/2 tablespoon of EVOO (extra virgin olive oil)
1-2 teaspoons of Dijon Mustard
3-10 drops of Tabasco sauce
2+ tablespoons of freshly squeezed lemon juice (not lime)
A pinch of Salt
Freshly grounded pepper
When in doubt, add half of it first, and taste your way to success!
You can serve the tartar on its own, or on a bed of ruccola with a squeeze of lemon juice, flakes of salt and some toasted pieces of loaf.
What to drink with It
The best thing to drink with the perfect tartar is vintage Champagne! The powerful and ” old” taste fits the meat and spices just perfect. If you want to drink red wine, a light Barbera or Pinot Noir will do fine. Some also prefer to drink beer with it.
Enjoy It!
