Almost every world cuisine offers recipes that include raw animal protein (fish, meat and unpasteurized dairy products), which seems to be a universal practise. In Italy the most famous raw appetizer is carpaccio, in the Middle East – kibbeh, in Norway – raw marinated fish, and in France it is steak tartare and, of course, a wide selection of world famous raw milk cheeses. Today, I am going to share the recipe of my very favourite gourmet appetizer from France,Steak Tartare:
In order to make authentic steak tartare, you should start with the freshest ingredients of the highest quality you can find. Shop for organic, free-range, grass-fed sirloin or filet of beef and freeze it for at least 14 days. The practise of freezing ensures that the raw meat will be clean from parasites and other contaminants. Thaw the meat and grind it coarsely. Also, you will need the following ingredients (quality matters!):
– 1 finely minced medium onion
– 3 tbsp mustard (Dijon is the best)
– 2 fresh egg yolks from free-range chickens
– 1/4 cup of fresh parsley or coriander leaves, finely chopped
– unrefined sea salt and freshly ground black pepper
Mix ground beef with onion, mustard, egg yolks and herbs. Season to taste and form into a mound on a big platter. Serve as an appetizer with sourdough bread or round croutons, chopped hard-boiled eggs and onions, capers and softened butter. Caution: raw meat appetizers should be eaten the same day they are made! If you have any leftover steak tartare – the next day you can fry the mounds in a mixture of butter and extra-virgin olive oil until well done and serve them with fresh vegetable salad for lunch.