Once this Steak Tartare enters your mouth Slobbering is Inevitable

Overactive salivary glands will be the case for you if you create what’s about to be presented to you.

Regrettably, we must take a stroll down memory lane to uncover the horror that previous consumers of your raunchy attempts at preparing an entree with a steak tartare recipe had to face.

Flashbacks of guzzling triple shots of Pepto Bismol, Mylanta and Alka Seltzer still preoccupy these innocent hungry people.

However, the 2 steak tartare recipes below will clean up your tarnished culinary status and get you back on the good side of these still internally scarred individuals.

Steak Tartare – Serves 6

1 pound finely ground beef tenderloin

1 teaspoon brown mustard

1/2 teaspoon hot pepper sauce (e.g. Tabasco™), or to taste

1 teaspoon Worcestershire sauce

1 teaspoon brandy

1 pinch salt, or to taste

ground white pepper to taste

1 egg

Directions

In a medium bowl, mix together the beef, mustard, hot pepper sauce, Worcestershire sauce, brandy, salt, pepper and egg until well blended. Arrange the meat in a neat pile on a glass dish, and cover with aluminum foil. Refrigerate for 30 minutes to allow the flavors to blend. Serve as a spread on crackers or toast.

Nutritional Information

Amount Per Serving Calories: 231 | Total Fat: 18.2g | Cholesterol: 89mg

Steak Tartare Recipe #2

16 ounces top sirloin, cleaned and trimmed

2 teaspoons sherry vinegar

1/2 teaspoon dry mustard

2 large egg yolks

1/4 cup light olive oil

6 tablespoons finely diced shallots

2 tablespoons small, brined capers, drained and unrinsed

1 teaspoon kosher salt

1/4 cup celery leaves, finely chopped and divided

2 tablespoons fresh parsley, finely chopped and divided

1 teaspoon freshly grated lemon zest

Directions

Special equipment: a 3 3/4-inch pastry ring, food processor (optional)

Cut the steak into 1-inch cubes and park in the freezer for 10 minutes.

Whisk the vinegar, dry mustard and egg yolks together in a small bowl. Whisk continuously while streaming in the oil until emulsified, then whisk in the shallots, capers, salt, and roughly 2/3 of the celery leaves and parsley.

Hand chop the meat to your desired texture. (Alternately, divide the meat into 4 batches and pulse each batch separately 3 to 4 times in the bowl of a food processor fitted with the standard S-blade.)

With clean hands, quickly fold the meat and dressing together. Plate using a 3 3/4-inch pastry ring and garnish with the reserved herbs and lemon zest.

Important Note: Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

Refrain from licking the computer screen website visitor.

Please have some manners.

Anyway, when you construct this steak tartare recipe and feed the individuals whose stomachs you’ve previously disrespected, you will experience a reaction not felt before.

Looks of “mmmh…this is actually good” will reign upon these people’s faces.

Are you ready for this long awaited nirvana website visitor?

Before you answer this question, here is a brief history on steak tartare. When served, steak tartare is usually accompanied by toasted bread, rye bread, or french fries. It is believed that steak tartare was originally a variation on beefsteack à l'Américaine, a dish of raw chopped beefsteak that first appeared in France at the turn of the 20th century.

This variation, steak tartare, was originally served with tartar sauce, and anything that was served with it was known as à la tartare, hence the name.

Delicious!