I love steak tartare! I make mine with round steak and I use a food processor. I think it turns out fine. I don't use all those ingredients; just the steak, egg, onion, salt and pepper. I serve it on buttered Westphalian pumpernickel bread, topped with hollandaise sauce. Add a Caesar salad on the side, and you have a complete meal.
I dont think this is traditional, but exactly how i would like to eat it. Less ingredients then the traditional version (no egg yolk, mustard, ketchup etc.), and a thicker dice, rather than minced, so you can actually appreciate the raw beef flavour and texture.
First of all it is not a sign, that meat is "fresh" if it has a nice bright red colour. Usually supermarkets a packing their meats under CO (carbon monoxide), which keeps the meat nice and red, even if it is close to spoiling. Second: Steak tartare doesn't mean "raw or uncooked steak". The word tartare refers to the Tartar people - a wild horseriding tribe from Central Asia (the myth says, that they were riding with their dried meat under the saddle, to further tenderise it). Third: Capers don't give necessary a lot of saltiness - especially if they are not salt cured capers (in the video, they looked like brined capers). But overall I like the rather light variation...
That does not look like steak tartare... In Czech republic you use grated meat and some pepper, salt and then mix it (you can add a couple types of veggies if you like) and form it into a ball push it down a little to make it a little flatter then make a small space in the middle and there you put egg yolk. You serve it with brown bread and you eat it by putting the tartare on the toast but not making a sandwich and then just biting. Simple but delicious (as my dad said cause I didn't try it).
You can use finely choped (like in this video) or grated meat. IMO, finely choped is way better than grated meat, while I used to eat it grated as a kid.
SideChef yah where i live we mince meat into paste basically and we eat it with toast and butter seasoning is also invisible (no Green chunks, everything is paste)
I suppose its Czech Republic since i know some chefs used to preffer this technique here and also cause of her nick. But ive heard once that this way the cheff could check the meat quality last time before serving it to the guest, but today most of the meat we buy doesnt (shouldnt) have any risks like parasite eggs etc
I like both but I prefer carpaccio personally. You can roll the carpaccio slices over anything (french fries, salad, ect) and the lemon juice, olive oil, parmesan cheese and salad gives it that nice "healthy refreshing summer meal" sensation that I really appreciate. Whereas the tartare is a little bit more on the "heavy" side, also a lot easier to fail with the spice balance. A carpaccio is almost impossible to fail.
Oh damn this looks so delicious... I wish I hadn't seen this video right before I'm gonna eat my boring-ass chicken fillets. I wonder how this would do if I substitued the saltiness with a soy-cured egg yolk?
He said two different kinds are good, number 1 is called knuckle meat and its pronounced "NUCK-el" and the second kind is tender loin also known as filet mignon. hope this helps!
for tartare you want more lean meat that is very tender. kobe beef is pretty fatty so Idk how well it would work. I've never tried so I don't know. just throwing out my thoughts
for tartare you want more lean meat that is very tender. kobe beef is pretty fatty so Idk how well it would work. I've never tried so I don't know. just throwing out my thoughts
I love the way he explained why this is in there and why that's done. Most people don't know why or just don't want to explain it. Maybe they think it's obvious to others that don't cook for a living smh
Steak tartare does not mean raw steaak. It used to be called steak a la tartare, "steak with tartar sauce." The name was simply shortened at some point.
The basic recipe is good. but why did you add the spices and jalapeno to the meat? That should be the diners choice - arrange them around the meat and let the customer choose what he's going to mix in. Also. where's the raw egg? Sorry, but its a 5/10 from me.
I always love all the idiot wanna be chefs that comment on these videos. There's no one way to make this dish. Also, chefs add their own spin all the time. That's how dishes and menus evolve. If you don't like it don't eat it. If you prefer it a certain way then make it that way. If you don't like a menu description then don't order it. It's not that difficult people.
what a crocky ludacrap! tartare steak isn't chopped or diced it is finely scraped with an extra sharp knife!! egg yolk is ALWAYS present and it is made in three or four stages.. each peppered and salted individually..
Mr Bean would've love this one!
Ultradude He brought me here, Mr. Bean if I may say haha!
😂😂😂
Ultradude I just watched that video
Literally lol'd 😅
I had my first steak tartare back in 1994 and loved it. The restaurant made it on a serving cart at table side and the preparation was wonderful.
I ate steak tartare for lunch today. It was delicious!
I love steak tartare! I make mine with round steak and I use a food processor. I think it turns out fine. I don't use all those ingredients; just the steak, egg, onion, salt and pepper. I serve it on buttered Westphalian pumpernickel bread, topped with hollandaise sauce. Add a Caesar salad on the side, and you have a complete meal.
Steak tartare is my favorite starter dish if I am at a higher class restaurant :3
It is such a delicious start to a fantastic night. :3
A thing of beauty!!!
This looks so delicious!
I dont think this is traditional, but exactly how i would like to eat it. Less ingredients then the traditional version (no egg yolk, mustard, ketchup etc.), and a thicker dice, rather than minced, so you can actually appreciate the raw beef flavour and texture.
never tried steak tartare but would love too. Really wanna try it
It is a wonderful dish :3
As a bear I love it. Also, my dog loves it.
Awesome thank you!!! I pay to much to eat this soooo I'm doing this at home!!
+Bodhi Baby Boy Glad you like it! Check out our app for more awesome meat/steak recipes.
First of all it is not a sign, that meat is "fresh" if it has a nice bright red colour. Usually supermarkets a packing their meats under CO (carbon monoxide), which keeps the meat nice and red, even if it is close to spoiling.
Second: Steak tartare doesn't mean "raw or uncooked steak". The word tartare refers to the Tartar people - a wild horseriding tribe from Central Asia (the myth says, that they were riding with their dried meat under the saddle, to further tenderise it).
Third: Capers don't give necessary a lot of saltiness - especially if they are not salt cured capers (in the video, they looked like brined capers).
But overall I like the rather light variation...
You're wrong. Look it up.
So you searched google copied pasted and think youre smart
raw beef with calantro, green onion, ginger, garlic, and soy sauce. And laid over rice is amazing.
Despite Mr. Bean's view on this, this is quite good!
3:26 = rapgod
+Kameron Redona Made my life XD
+Kameron Redona chefgod ;)
KAM DA MAN
W
Sounds like one of those auction people
simple and looks good
I gotta try this.
LOVE Chef Sam! He's amazing, and he beat Bobby Flay!
Thanks. Can I make thiswith "Value Priced" boneless beef? It's a little discolored. Would that matter?
Amazing, congrats!
every vegan's nightmare
Me too...and I am not even a vegan
his voice reminds me of one guy from south park i forgot his name tho
Is it the one the teacher that always says mmmmkkaaaaayyy???
Does anyone know what knife he is using? It looks very nice.
yeah I just was thinking the same thing too. Looks like a Butcher knife but half height with some curve. I could find a lot of uses for that one.
Where can I get that beautiful knife??
That does not look like steak tartare... In Czech republic you use grated meat and some pepper, salt and then mix it (you can add a couple types of veggies if you like) and form it into a ball push it down a little to make it a little flatter then make a small space in the middle and there you put egg yolk. You serve it with brown bread and you eat it by putting the tartare on the toast but not making a sandwich and then just biting. Simple but delicious (as my dad said cause I didn't try it).
You can use finely choped (like in this video) or grated meat. IMO, finely choped is way better than grated meat, while I used to eat it grated as a kid.
It's another kind, it's actually more luxurious
Nice
in my country the meat is supposed to be scratched of gradually with a knife, not just cut up into big chunks.
+Terinka14 Cool! What country is that? We'd love to put up a recipe if you have one, using the techniques you're describing.
+rima1815 mimimimi....
SideChef yah where i live we mince meat into paste basically and we eat it with toast and butter
seasoning is also invisible (no Green chunks, everything is paste)
any but america
I suppose its Czech Republic since i know some chefs used to preffer this technique here and also cause of her nick. But ive heard once that this way the cheff could check the meat quality last time before serving it to the guest, but today most of the meat we buy doesnt (shouldnt) have any risks like parasite eggs etc
Nice, although I miss the egg yolk.
nice recipe
Top chef
Nice video. Like your knife, what is it?
Also good for dogs and cats?
after watching mr bean ep
Chef Marvin, would it be wrong to add caviar to the steak tartare?🤷😉
YEAH AND BY SCREAMING REALLY LOUD AT THE MEAT IT WILL COOK A LITTLE AS WELL IT'S REALLY GOOD AND SUSTAINABLE AND A LOCAL BUTCHER SHOP
what kind of knife is this?
I didn't know Dave Attel's brother was a chef
Whats better? steak Tartar? or Carpaccio? I'm torn between these two
I like both but I prefer carpaccio personally. You can roll the carpaccio slices over anything (french fries, salad, ect) and the lemon juice, olive oil, parmesan cheese and salad gives it that nice "healthy refreshing summer meal" sensation that I really appreciate. Whereas the tartare is a little bit more on the "heavy" side, also a lot easier to fail with the spice balance. A carpaccio is almost impossible to fail.
have you ever tried larb raw beef salad. It's interesting.
Oh damn this looks so delicious... I wish I hadn't seen this video right before I'm gonna eat my boring-ass chicken fillets.
I wonder how this would do if I substitued the saltiness with a soy-cured egg yolk?
what meat do you use please? Im not native speaker and cant understand your pronounce of it. Thank you.
He said two different kinds are good, number 1 is called knuckle meat and its pronounced "NUCK-el" and the second kind is tender loin also known as filet mignon. hope this helps!
delicious
I will put a egg yolk on top of mine. Real health food!
mmm, it looks so red n fresh;-)
And under cooked....
Nigel 900 even better
For sharks maybe.
Great job that tartare !!!
Derek im going to order the steak tartar this year
Nice 👍
Looks great! Also Mr Bean :D
This dish is also one of the constituents of the mouth healing diet. Check it out with organ meat, caviar, tartare etc!
Errrr where is the egg bruv
I was like, "wait. Why Mr. Bean doesn't like the steak?"
Until I watched this video and realized it's raw beef.
Gordon Ramsay: IT’S FUCKING RAW
He'll be saying g that just as he says: IT'S FUCKING DELICIOUS.
What Nikiri Is that?
wonder if it's worth making Steak tartare outta kobe beef
for tartare you want more lean meat that is very tender. kobe beef is pretty fatty so Idk how well it would work. I've never tried so I don't know. just throwing out my thoughts
for tartare you want more lean meat that is very tender. kobe beef is pretty fatty so Idk how well it would work. I've never tried so I don't know. just throwing out my thoughts
somebody who never ate kobe spotted
lyhthegreat love is best for it
lyhthegreat i mean kobe
I want to try this! ... but I don't want to spend $30 on uncooked meat on a plate.
no salt?
Put it through the meat grinder with fine plate 2 times, done.
no egg yolk?
and where the onion's at? that pickled thing doesn't cut it
exactly. I wouldn't pay 20 bucks for that in vegas, or even more...
you can add it
I wonder if this comes with a risk
We chop it fine fine fine fine fine.
But not too fine.
I really wonder what this dish tastes like!
It tastes like steak tartare.
nice recipe, but I need ketchup, Worcestershire sauce, onions, garlic, anchovies, and old style French mustard.
In the Midwest, we call this "Tiger Meat" ! Here's the recipe:
th-cam.com/video/bfgIa0GabU8/w-d-xo.html
It is not complete without egg
Where's the egg yolk?
I love the way he explained why this is in there and why that's done. Most people don't know why or just don't want to explain it. Maybe they think it's obvious to others that don't cook for a living smh
Jack: nice
Whoops, wrong video
Who about some lamb next time Chef Marvin.
+Dawn Yager Yes ...Lamb!!!!
+Dawn Yager - We've got a bunch of lamb recipes on our app, check it out!
Dawn Yager *Gordon Ramsey*
where is the egg?
Looks good! Is Salmonella already included there? Or does it come as a side dish?
Better be a good cut of meat or else your stomachs gonna feel that LOL
It's this healthiness?
What if? I use blender for few sec? 😁
STEAK TARD TARD.
Ola Talks 😂
Why knuckle?
What, no egg yolk?
Steak tartare does not mean raw steaak. It used to be called steak a la tartare, "steak with tartar sauce." The name was simply shortened at some point.
Anyone else see "Wall Street" and search what is was? haha
where is the raw egg and the meat should be minced
FAIL!!! Beef tartare should never be minced you dumb fuck. 😂
"What I'm looking to do here is give it a real fine, fine, fine dice.....not too fine" err what?
Vandalle That is why he's called side chef its a side job only lol
No egg!?
where is the egg yolk????
What a great way how not to use a Japanese knife :-D
The meat has to be cut much finer. This isn't steak tartare, it's meat chunks.
So, what mr. Bean ate was real
"Steak Tartare = raw/uncooked meat"
After that, he put some lemon juice into the Steak Tartare. Holy shit, are you a real chef
So its literally raw meat
I am here cause of Mr. bean
The basic recipe is good. but why did you add the spices and jalapeno to the meat? That should be the diners choice - arrange them around the meat and let the customer choose what he's going to mix in. Also. where's the raw egg? Sorry, but its a 5/10 from me.
Because he's a chef and can do what he wants. Open your own restaurant and have at it.
As a belgian (where the "steak tartare or americain" in my region), you never ever add jalapeno. It's a disgrace.
#wewantplates
Mr bean bring me here....
I always love all the idiot wanna be chefs that comment on these videos. There's no one way to make this dish. Also, chefs add their own spin all the time. That's how dishes and menus evolve. If you don't like it don't eat it. If you prefer it a certain way then make it that way. If you don't like a menu description then don't order it. It's not that difficult people.
Freshness of steak does not mean redder meat, gotta look at the fat. The whiter the fat, the fresher. The color is additive
A local butcher shouldnt be adding color additives
The red color is from oxygen. Butchers use oxygen paper to turn dark meat bright read again after it has aged. They don't use color additives.
Mr Bean brought me here
Taylor Bou same
what a crocky ludacrap! tartare steak isn't chopped or diced it is finely scraped with an extra sharp knife!! egg yolk is ALWAYS present and it is made in three or four stages.. each peppered and salted individually..
No egg???? 😮
This guy clearly dont know whats up 😂
IT'S FUCKING RAW!!!!!! AND WHERE'S THE LAMB SAUCE????!!!!
what a hell why just not to go to some green valley with a fork and find a live cow?
+Nikolay Nik because america.
+Nikolay Nik Because the cow would probably be 1500 to 2000 lbs of pissed off.
Annoying armchair chefs in the comment section.
I know right! I just came here to see all the Michelin starred keyboard Chefs write their stupid comments. 😂