This page may contain affiliate links. Any commissions earned means I can continue providing you free recipes. You can see the full disclaimer here. https://wp.me/Par0A1-uK
I don’t know about everyone else, but when I was a kid I took a lot about food from my story books and movies and some foods seemed wondrous things that I dreamed about making and tasting. Rabbit Pie was definitely one, a favourite meal among the characters in Enid Blyton’s books and one of the first recipes I posted on the site. Beef Wellington was another, a beef roast cooked perfectly encased in pastry that is also cooked to perfection (no easy feat). And finally there was Steak Tartare, some kind of insanity where the meat is served completely raw!
And just like the Rabbit Pie and Beef Wellington, I never made or tasted Steak Tartare until I was all grown up, probably a good thing as I’m sure my child palate wouldn’t have been developed enough to appreciate it!
For all its fame, Steak Tartare is actually surprisingly quick and easy to make. The whole dish is uncooked and cold, which makes it lovely and refreshing for the summertime. And one thing that is awesome about Steak Tartare is that you can change it up as much as you want. Leave some flavours out, put others in, it’s all up to you! This recipe is for a more traditional Steak Tartare but some popular variations use Asian flavours or Mediterranean ones. It is usually always served topped with a raw egg yolk
The most important thing with Steak Tartare is using high quality premium steak. You want steak with minimal fat that is very tender. My favourite choices are eye fillet/filet mignon or porterhouse steaks. The porterhouse is a slightly cheaper option but still works very well.
In this recipe for Steak Tartare, I add some of the flavours to the chopped steak and the rest around the plate. The idea is that when you eat it, you bring everything together and add additions as you like to taste. This way everyone gets their Steak Tartare just as they want it. Usually it’s served with crusty bread or similar to help bring everything together, but I found using my knife and fork just as easy and didn’t feel the need for bread. For those wanting something a bit extra, Fathead chips/crackers might be a good idea to sub the crusty bread and add a crunchy texture. The egg yolk on top when broken, acts almost as a sauce on top of the Steak Tartare.
This Steak Tartare is also a great recipe for those that want to try eating raw foods. If you have concerns about eating raw meat, do your research and decide for yourself what you want to do. As long as the meat is fresh and high quality, I personally have no reservations about raw foods as I’ve eaten them my whole life. There’s also a big difference between chopped steak and mince/ground meat. The ground meat does have more potential for bacteria so never use it for a Steak Tartare recipe!
Keto Steak Tartare
Ingredients
- 680 g premium steaks, fat trimmed and meat very finely chopped I use eye fillet/filet mignon or porterhouse steak
- 1 anchovy, finely chopped
- 2 tsp Dijon mustard
- 4 tsp extra virgin olive oil
- 2 tsp capers, finely chopped
- 1 eschallot, finely diced
- salt
- pepper
To serve
- ½ dill pickle, very finely diced
- 2 tsp parsley, finely chopped
- 2 tsp dill, finely chopped
- 2 tsp chives, finely chopped
- freshly cracked salt
- freshly cracked pepper
- ½ lemon, cut into 4 wedges
- 4 raw egg yolks
Instructions
- Add your chopped steak to a bowl with the anchovy, mustard, olive oil, capers and eschallot. Add salt and pepper. Mix until well combined.
- Divide meat equally between 4 plates, arranging the meat in a patty shape in the centre of the plates. Adding and shaping a little at a time makes it easier to get a nice shape.
- Arrange pickle, herbs, lemon, salt and pepper around the Keto Steak Tartare.
- Top each Steak Tartare with an egg yolk and serve.
Leave a Reply