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  1. #1
    anna5's Avatar
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    Steak tartare

    I am missing steak tartare which I used to eat occasionally in the past (in different reality), prepared by other people. I am afraid of raw meat and don't know which part is the best and the safest.

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    No one gets out of here alive. if you are healthy, have a good butcher that you trust, tell him/her what you're going to use it for, eat it very fresh, you should be alright. As you might guess, I eat it.

    Tercio

  3. #3
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    Quote Originally Posted by Tercio View Post
    No one gets out of here alive. if you are healthy, have a good butcher that you trust, tell him/her what you're going to use it for, eat it very fresh, you should be alright. As you might guess, I eat it.

    Tercio
    This.
    Tartare is traditionally beef tenderloin... aka Filet Mignon.
    Just ask for tenderloin as the small end is reserved for Filet.

    Chop it how you like it... rough to fine...

    I like the 'relish' in this recipe... Classic Steak Tartare Recipe - CHOW
    I modify it a bit... add garlic, no anchovies because I just don't keep them int he house...
    But not mixed with the meet... just put around into a bed of salad greens.
    The egg yolk gets served whole on top of the meat so I can pop it and watch it ooze it's silkiness all over.
    “You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”
    ~Friedrich Nietzsche
    And that's why I'm here eating HFLC Primal/Paleo.


  4. #4
    yodiewan's Avatar
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    Or use beef heart!

    Chris Cosentino's Beef Heart Tartare - Puttanesca Style Recipe | The Daily Meal

    I haven't tried it myself, but it looks really good. I might have to give it a shot next time I get some grassfed heart.

  5. #5
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    Quote Originally Posted by yodiewan View Post
    Or use beef heart!

    Chris Cosentino's Beef Heart Tartare - Puttanesca Style Recipe | The Daily Meal

    I haven't tried it myself, but it looks really good. I might have to give it a shot next time I get some grassfed heart.
    Ohhhh, MY!

    Why didn't I think of that!
    I've only been having Tartare on rare occasions when I want to splurge... beef heart is almost always in my house!
    “You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”
    ~Friedrich Nietzsche
    And that's why I'm here eating HFLC Primal/Paleo.


  6. #6
    yodiewan's Avatar
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    Yep, beef heart is magical. Super-lean meat that is dirt cheap AND tastes amazing!?

    P.S. I have nothing against fat, but for some applications (ie, tartare, jerky) leanness is required.

  7. #7
    onalark's Avatar
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    Quote Originally Posted by Tercio View Post
    No one gets out of here alive. if you are healthy, have a good butcher that you trust, tell him/her what you're going to use it for, eat it very fresh, you should be alright. As you might guess, I eat it.
    Honestly, I had it at least four times on our trip to France. It's delicious, and I figured if I was going to get sick, it was going to be eating something I love.

    Learning to make your own is also an option, as others have mentioned. You drastically lower the chance of things going wrong if you use a reputable butcher and control the hygiene in your kitchen.

    You know what was an eye-opener for me? Finding out that the deadliest food outbreak in the last 100 years in America came from...drumroll please...cantaloupes.

    I don't see anyone pulling fresh melon permanently off their menus.

  8. #8
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    Quote Originally Posted by cori93437 View Post
    This.
    Tartare is traditionally beef tenderloin... aka Filet Mignon.
    Just ask for tenderloin as the small end is reserved for Filet.

    Chop it how you like it... rough to fine...

    I like the 'relish' in this recipe... Classic Steak Tartare Recipe - CHOW
    I modify it a bit... add garlic, no anchovies because I just don't keep them int he house...
    But not mixed with the meet... just put around into a bed of salad greens.
    The egg yolk gets served whole on top of the meat so I can pop it and watch it ooze it's silkiness all over.
    Hehe I'm sorry but you're wrong
    As a frenchman I can tell you that Filet Mignon is traditionally pork.
    And Tartare is precisely ground beef tenderloin, but raw.

    It's absolutely awesome, so if you trust your butcher, go for it
    EDIT : Oh I'm sorry I get why you think that
    "L'habitude a été prise aux États-Unis d'employer l'expression « filet mignon » (en français) pour désigner le filet de bœuf, voire tout steak tendre. Le consommateur américain est dès lors pris au dépourvu dans les pays francophones, où il croit reconnaître sur une carte un filet mignon de bœuf et où on lui sert en général du porc, donc de la viande blanche. Inversement, le consommateur francophone qui commande un filet mignon dans une zone de culture nord-américaine peut être surpris de se voir servir du bœuf."

    I will try to translate it right.
    "In the USA, people have the habit to use the term "filet mignon" (in french) to describe beef tenderloin, or any tender steak. The american consumer is then very disappointed in french speaking countries, where he thinks he sees on a menu a beef "filet mignon" but he is generally served pork, white-meat.
    On the other hand, the french consumer who orders a "filet mignon" in a North American cultural zone can be surprised to be served beef."
    Last edited by Daydreamer; 07-05-2012 at 12:49 PM.
    Young self-caring Paleo-eater from France.
    (So please forgive the strange way I tend to express myself in your beautiful language )

  9. #9
    cori93437's Avatar
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    Quote Originally Posted by Daydreamer View Post
    Hehe I'm sorry but you're wrong
    As a frenchman I can tell you that Filet Mignon is traditionally pork.
    And Tartare is precisely ground beef tenderloin, but raw.

    It's absolutely awesome, so if you trust your butcher, go for it
    In America 'Filet Mignon' is always beef, specifically cut from the small end of the beef tenderloin...
    In Canada... 'filet mignon' as well...
    In France that would correspond to the 'filet de bœuf'
    One of those lost in translation moments.
    In several other countries just 'fillet'
    Filet mignon - Wikipedia, the free encyclopedia

    And NO grinding... hand chopping...
    Grinding gives tartare a bad texture IMO. Too mushy.
    Last edited by cori93437; 07-05-2012 at 12:52 PM.
    “You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”
    ~Friedrich Nietzsche
    And that's why I'm here eating HFLC Primal/Paleo.


  10. #10
    Daydreamer's Avatar
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    Haha yeah I got it
    Young self-caring Paleo-eater from France.
    (So please forgive the strange way I tend to express myself in your beautiful language )

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