EDIT: /rant: Since I've posted this recipe I've received actual HATE MAIL due to it's raw nature (omg raw beef and egg in one recipe breaks the internet apparently). I have had GREAT health results on raw beef from a trusted local source and a neighbors eggs. As always, you control your source and only make this recipe if those sources are trusted. Knowing your farmer is best. Who knew a recipe that used to be served in every fancy restaurant now makes the internet lose its mind. See first comment by SK below (thanks SK for providing good info and not hate mail!) for actual good advice regarding raw beef. /endrant
It was a hot night and I really wanted to try making steak tartare for the first time ever. I was hungry, craving beef yet not wanting to bbq a steak. I used to love eating raw hamburger or steak as a kid, and I do like my steak rare, but as an adult never had any meat so “raw” before. I was a little intimidated.
Yet the recipe was so simple and so quick to prepare, and the meal so filling (in a good way) and made me feel really energetic afterward. I definitely will be making room in my diet for more raw meat (from a trusted source, of course). The effects of this meal lasted for a day or two, it was almost like I ate liver! But I'm not as big of a liver fan as steak tartare for sure.
What I'm trying to say is, try it you may surprise yourself! Just buy a good quality steak (or even hamburger / ground chuck). You'll be glad you did.
One bowl prep! You're basically almost preparing salad dressing in a bowl first: (Skip to Recipe if you wish)
Mix up the sauce with your chopped meat:
Form into a patty, make an indentation in the top and add a super fresh raw egg yolk (preferably from a neighbor's chicken if you can).
- 10 ounces ground chuck, ground sirloin or filet mignon, or even hamburger (from a trusted source)
- 6 large egg yolks - 4 for topping each serving of the recipe, 2 for inside the meat
- 1 teaspoon worcestershire sauce
- 2 teaspoons dijon mustard
- 3 teaspoons olive oil
- 1 teaspoon sea salt, or ½ teaspoon regular salt
- optional - 3 oil packed anchovies (adjust salt down if using)
- optional - 2 Tablespoons finely minced sweet onion
- optional - 2 teaspoons capers
- dash of Tabasco (if that's your thing)
- pepper to taste
- In a non-metal bowl, combine anchovies & capers (if using) with dijon mustard, olive oil and the egg yolks, mash with a fork until evenly combined
- Use a silicone spatula to fold in the dijon egg yolk mixture with all of the rest of the ingredients.
- Separate into 4 mounds, indent the top of each, and deposit an egg yolk in each indentation.