IN Great Taste by Yvette Jemison
Steak Tartare Yes, you can make it at home. YOU MIGHT THINK that steak tartare is only to be ordered in restaurants, but the truth is that it can be made at home. If you’re able to get your hands on top-quality beef, this is a great way to serve it. Here are a few basic tips to create your at-home tartare that can be as good as at your favorite steakhouse. This is one of those times that you’ll want to visit your local butcher or specialty meat shop. The one non-negotiable is that you must buy good, fresh beef. Because you’ll be serving the beef raw, be sure to let your butcher know you’ll be preparing it as tartare so that you’ll get the best and freshest cut of meat. Chilling and freezing are important tips for optimal taste and texture. You’ll be freezing the steak just until the meat firms up, making it easier to chop. While you’re at it, go ahead and toss your mixing bowls, utensils and serving platter in the freezer, too. Just a few minutes of freezing your mixing bowls and platter will ensure your tartare 92
Inside New Orleans
stays chilled while mixing and serving. Get creative with your mix-ins! The standards include egg, shallots, capers, parsley, salt and pepper. You can add brininess with finely chopped olives or mashed anchovies. Add a little crunch with sesame seeds. Chives are a good substitute for the shallots and also add a pop of color. Tartare is defined by its mix-ins, so create your very own signature blend. Tartare is traditionally served with toast points, but the crunch of lightly toasted slices of baguette works beautifully with this recipe. After mounding the tartare on a chilled plate or bowl, serve with your favorite garnishes. Add pickled accompaniments such as cornichons, capers or onions to cut through the rich beef. The last little addition is pungent mustard. Select grainy or ground mustard; both complement this dish. The beauty of tartare is that it’s really up to you. So, if you want to top it off with salty caviar, go for it!