How to make steak tartare
Richard Weiss, co-owner of new Brasserie Gustave, explains what steak tartare is and how best to serve it.
There are many different stories regarding the origin of steak tartare. A common one is that the dish is linked to the Siberian Tartars who travelled on horseback. They would place some meat under the saddle, resulting in a tender piece after a full day of riding.
Using the highest quality of meat is essential. We choose the flavoursome skirt cut of 28-day-aged Aberdeen Angus beef, which is hand-cut to order. Some restaurants prefer to use fillet and mince the meat, but cutting it finely by hand is the best way to keep all the flavours and juices of the meat intact.
We always ask guests how spicy they like it. Cayenne supplies most of the spicy kick, followed by piment d’Espelette and black pepper, which are added to the mayonnaise. The mayonnaise binds the flavours together. I make it with organic egg yolk, Dijon mustard, salt and pepper. Then I add anchovies, capers, gherkins, shallots, and olive oil – finishing with Worcestershire sauce and Remy Martin VSOP.
I mix the steak tartare in front of the guest and serve it from the Gueridon trolley. This is the way it is served in France. For me, steak tartare must always be accompanied by french fries and a green salad.
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