A delicious testament to the value of trial and error. This is something we tasted in a restaurant around the corner about a year ago, and tried to re-create a good half dozen times at home. It’s never easy to guess what’s gone into a dish you’re served in a restaurant, and in trying, we got things quite wrong several times.
Minced beef tenderloin and fresh red bird's eye chilies.
The idea is simple enough – a kind of Southwestern beef tartare. Slow burn, fresh green, and a smoky sweetness that brings it all together.
Fresh oregano and cilantro.
One of our unsuccessful attempts actually turned into a really spectacular salmon tartare that’s become something of a signature dish. Tartare is great that way. Once you get a feeling for the basic mix of ingredients, it’s easy to spin something delicious out of what’s in the fridge.
I think of it as a really strong vinaigrette: something oniony, something acid, fresh herbs, olive oil, salt and pepper. And from there, just wing it. Mustard, capers, anchovy paste, hot sauce, tamari, there’s hardly a condiment that can’t find a comfortable place if you’re willing to experiment, and taste as you go.
Spicy, smoky beef tartare
NOTES: We serve this with thin slices of sourdough baguette that’s been brushed with garlic-infused olive oil. (Warm a garlic clove in some oil on minimum for 20 min.) A quick cilantro pesto made with the same garlic oil and a good squeeze of lime is also welcome here.
Serves two as a main course, 4 to 6 as an appetizer
half a pound of beef tenderloin
1 medium shallot, minced (about 2 tbsp.)
2 bird’s eye (Thai) chillies, seeded and minced
the juice of a lime (about 2 tbsp.)
half a teaspoon of smoked sweet paprika
15-20 squirts of chipotle Tabasco
one egg yolk
2 – 3 tablespoons of really great olive oil
2 tsp. chopped oregano
2 tsp. chopped cilantro
salt and pepper to taste
Mince the beef as best you can with a good sharp knife. You don’t want to do this in a machine, it grinds the meat and you’ll have the impression you’re eating raw burgers. Go for tiny dice. Mix everything else in except the lime juice and give it a chill for 20 minutes or so while you toast some bread. Add the lime juice, taste for balance, and serve.
I tried my first recently and no where close to the restaurants… Glad you stuck with it and posted, will try yours
The way I feel about uncooked meat is vaguely inappropriate. I can’t say no to either steak tartare or beef carpaccio when I’m at a restaurant, but we haven’t dared try it at home yet. For some reason I trust raw meat from a restaurant more than from my own kitchen, but I guess this makes no sense.
Looks divine.
I guess because of the raw factor, it sort of seems like you need some kind of professional credentials to make tartare. All you really need is to make sure your meat is really fresh. Once you realize how easy it is to make, you’ll be hooked.
beautiful presentation, love steak tartare
It looks great. But I haven’t tried making one myself yet. maybe I have to do some more research about tartare.
I love the breakdown–comparing it to a composed salad makes tartare at home much more approachable. and if this has become a signature dish in your house, how do I secure a dinner party invite? I promise to be very charming and bring an excellent bottle of wine.
A good bottle of wine is the only invitation you need. Cheers!
Guys, this truly made me salivate and seriously lust after a taste of your tartare. That last shot with the blossom salad is drop-dead gorgeous.
xoxox
not a big fan of the beef tartare, but i just had to give props on how you kicked it up. fabulous.