And yet, here I sit, having eaten the great majority of the portion I made, alive and well. If you don’t feel that there is any chance of convincing you, well then, I’m sorry for you.
I had my first “tartare” experience in the spring of 2011 on a trip to Aix-en-Provence. In the following week, my blood iron level soared (I’m sure). I sampled various renditions at a handful of brasseries in and around the south of France. I felt full of vitality, full of joy, but mostly full of beef.
I had never considered making steak tartare at home; I figured it better to leave it to the experts. But when I purchased Anthony Bourdain’s Les Halles cookbook and saw a recipe for it, I knew it was time. The proportions in this recipe are more of an estimate or a friendly suggestion. It’s by no means an exact science, as every brasserie/bistro puts their own spin on steak tartare
From Bourdain’s Les Halles Cookbook
2 egg yolks
2 tbsp Dijon mustard
4 anchovy fillets, finely chopped
2 tsp ketchup
1 tsp Worcestershire sauce
freshly ground black pepper
1/4 cup vegetable oil
1 small onion, freshly and finely chopped
2 ounces capers, rinsed
2 ounces cornichons, finely chopped
4 sprigs of flat leaf parsley
1 1/4lb fresh sirloin, finely chopped (get this from a decent butcher, not Wal-Mart)
Place the egg yolks in a large stainless-steel bowl and add the mustard and anchovies. Mix well, then add the ketchup, Worcestershire sauce, Tabasco, and pepper and mix well again. Slowly whisk in the oil and mix once more. Fold in the onion, capers, cornichons, and parsley. Add the chopped meat to the bowl and mix well.
Serve with sliced and toasted baguette, French fries, and a cold lager.