Steak Tartare - Hockepeter
Serves 12
Traditionally Steak Tartare is a German dish made from scraped or chopped meat taken from game after the hunt. In fact, the Tartars probably imported the practice when they swept into Eastern Europe to trigger the Dark Ages. In Germany and other parts of Europe, there is a little metal knife made especially for this purpose, which is utilized by the Tartar Feinschmecker in its preparation. The meat is scraped so that none of the sinew or other non-meat tissue finds its way into the final result. Therefore, the look of the dish is that the meat be coarse. Sea salt, coarse ground pepper, chopped onion and capers help create this look and feel. This is my personal rendition of the dish, refined over the past thirty-five years, combining the best of the German (in Germany they sometimes add nutmeg to the mix) and French (mustard) preparations I’ve tasted in countless restaurants:
2 pounds top round or sirloin (fat cut off) ground twice by a good butcher or by you (no pork in the grinder) served within 24 hours.
3 eggs; yokes only (or egg substitute)
1 large onion, chopped
½ cup capers
½ cup anchovies, chopped (optional)
1 teaspoon lemon juice
1 tablespoon olive oil
sea salt & ground pepper to taste
Tabasco Sauce to taste (6 drops)
Worcestershire Sauce (white sauce) to taste
1 teaspoon vinegar
2 teaspoons brown or Dijon mustard, or to taste
1 teaspoon horseradish sauce, or to taste
1 loaf black bread or pumpernickel, toasted, display
1 stick butter, display
parsley, garnish
1 bunch radishes, display
1 small jar French cornichons (or baby gherkins), display
Preparation: Steak Tartare usually is made at the table so as to guarantee the absolute freshness of the ingredients. Grind or scrape the beef yourself if possible. If you buy from your butcher serve the same day. Bring the meat to room temperature before serving. 1. In a large mixing bowl (usually wooden) combine the ground steak, anchovies (optional), half the chopped onion, half the capers, olive oil, 2 egg yokes (or egg substitute), sea salt, ground pepper, Tabasco sauce, Worcestershire sauce, horseradish, lemon juice, vinegar and mustard to your taste. 2. Thoroughly mix and then arrange meat in a loaf shape on a large wooden platter. 3. Crosshatch the top of the loaf. 4. Garnish with parsley. 5. Put an egg yoke (optional) in the half shell in a depression made with a tablespoon on the center top of the loaf. 6. Display sliced cornichons around the yolk. Serve at room temperature.
Presentation: 1. In small matching bowls display the remaining chopped onion, capers, anchovies, radishes and cornichons. 2. Toast the bread and remove the crust, cut into uniform small squares and display with a stick of butter. The next day grill any leftover steak, spread on black bread, under your broiler.
Important Notes: Find a butcher you trust. Never grind the beef with or after grinding raw pork, as it may carry trichinae. Do not leave Steak Tartare out for more than two hours. Do not leave out in high temperatures. Do not display in direct sunlight.
Richard Wottrich
