9181 posts 12/20/2011 3:17 pm
Last Read:
8/7/2021 4:01 pm
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raw...
Raw...
[blog MargotRegina79] asked me in a comment whether I have started dedicating posts. My answer was no, but I am dedicating some recipes. It occurred to me that all the recipes so far were vegetarian. So if you are not into red meat, please skip into another post. In fact even for those of you who are meat lovers, this might be a bit excessive. However, I know that my dear friend and fellow carnivore [blog Jasminum64] Jasminum64 will appreciate this. In her previous comment she asked me where her meat was. I inquired whether she likes it raw. Well, here it is. My version of the steak tartar.
It is really a very simple recipe. Good ingredients are the key element. It is one of my favorite meals. In upscale restaurants they will prepare it in front of you. Ask you which condiments you want with it. Ask you how spicy you prefer it. Then prepare a small portion and have you sample it before proceeding with the rest of the meal. But I digress. Here we go...
Ingredients (serving two)
700 gr of fillet mignon (1.5 lbs.)
one large onion finely minced
a batch of fresh parsley finely chopped
50 gr of capers
one clove of garlic minced(optional)
50 gr anchovies (optional)
some Worcestershire sauce
some balsamic vinegar
some Port wine (or sherry liqueur)
salt
pepper
one egg yolk (optional)
and a very sharp cutting knife and clean cutting surface
Preparation
Use the knife to slice off any fat from the meat. What is left has to be 100% lean. Slice it into very thin strips, then cube it into tiny little cubes. You can use a grinder as long it is very clean but I prefer to do it by hand. Either way the result should look like minced meat. Place the minced fillet mignon in a bowl. Add a dash of Port wine (or sherry liqueur). Mix. Add a dash of balsam vinegar. Mix. Add a good dash of Worcestershire sauce. Mix well. Add salt and pepper to taste. Allow it to sit for a couple of minutes.
Add the minced onion. The finely chopped parsley. The capers. The garlic and/or the anchovies if you so wish. Mix very well. Finally you have the option of adding an egg yolk to the mix and stir it in. The result should have the density of mashed potatoes, ie neither too soft nor too hard. You are now ready.
Serving
Place it on plates and serve. It can be spread on toasted bread or [my preference] as meat accompanied with french fries. Well, speaking of fries, I will offer another variation on potatoes. But that's the topic of a future post... 
Suggested drink: any dry red wine.
I know this is not a taste for everyone. But I hadn't posted any meat recipes... and this is a favorite of mine... so, I just had to share it with you.
As always. My love. My kisses.
don't ask me why i listed the forum for this as 'phone sex'... that could be 'raw' too, couldn't it?...
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16539 posts 12/20/2011 5:16 pm |
sexysixties
well, it's not exactly raw as the port and the vinegar and the sauce marinate it a bit, but i hear you. it's not for everyone.
thanks sexy.
kisses.
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16539 posts 12/20/2011 5:18 pm |
jasminum64
then please let me know how you like it. i'll be posting my potato recipe in the future but maybe i can send you an advance copy...
thanks.
kisses.
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16539 posts 12/20/2011 5:21 pm |
Quoting Zoom442:
I love meat but not sure I could eat it raw
zoom442
i've often wondered what would happen if you just threw it on a frying pan for a minute or two... but i've liked it too much this way. however, as i have said before... given the right incentive, i can make exceptions...
kisses.
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3218 posts 12/20/2011 5:42 pm |
Are you sure you're in the right profession??? 
I can imagine you as a master chief cook in every luxury restaurant( except Hell Kitchen ...lol) 
And to answer your question - since I'm meat kind of gal...your recipe sounds delicious to me 
~~I may be no better, but at least I am different.~~ Jean-Jacques Rousseau
~~Stop by my adventure land ~♑~Reambiguating the world~♑~  
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16539 posts 12/20/2011 6:25 pm |
justforfun5356
sounds delicious...
i think i may have to open toothy's bar and grill... looks like the orders are piling up, lol...
i'd make you dessert... how about my happy stawberries
kisses.
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16539 posts 12/20/2011 6:29 pm |
Quoting PerpetoMobile13:
Are you sure you're in the right profession???
I can imagine you as a master chief cook in every luxury restaurant( except Hell Kitchen ...lol)
And to answer your question - since I'm meat kind of gal...your recipe sounds delicious to me
well... quite a few guys from my field end up opening restaurants, but no, i could never be a chef. i'd hate doing that for a living. but doing it for a few friends?... i love that.
i have a few ideas about alternative professions but i'll keep those for an upcoming post.
what would you do if you were to get into another profession?
kisses.
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12/21/2011 12:42 am
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My Dad use to eat this all the time. I always passed.
My husband has been promising to make this for the last year. I don't know what is stopping him.
Anyway, my friend from Paris says this is French "junk food". They eat it with horse meat too. (I think she is trying to get me excited.)
Very, very, impressive, Toothy. Not many men cook. I want to post a recipe, but compared to yours, mine will look like I am in kindergarten.
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2584 posts 12/21/2011 3:40 am |
You'd be great on Top Chef or such. However, I could not--ever eat meat raw. I want it medium well...even a bit pink is fine--but not this. LOL
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1454 posts 12/21/2011 4:47 am |
In the village where I live the meat man has his own animals and I have made tartar from it. I didnt know anchovies fit with this yet I will definetely try it with capers next time i make it.
I was brought up with international gourmet cuisine, I can eat just about anything and will try absolutely everything at least once (ok no junk though  )
It's lunch time... I think I am hungry
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16539 posts 12/21/2011 7:17 am |
amakamaria
weren't we married already?... or was that in a previous life?...
don't worry ama. i will cook for you. hopefully not when you are old and grey... as by that time i will be dead! lol...
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16539 posts 12/21/2011 7:19 am |
amakamaria
would you believe me if i told you that this was the most appealing one i could find? admittedly it isn't the most photogenic dish.
how's this? better?
[image]
xxx
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16539 posts 12/21/2011 7:25 am |
Quoting Opus_of_a_liar:
My Dad use to eat this all the time. I always passed.
My husband has been promising to make this for the last year. I don't know what is stopping him.
Anyway, my friend from Paris says this is French "junk food". They eat it with horse meat too. (I think she is trying to get me excited.)
Very, very, impressive, Toothy. Not many men cook. I want to post a recipe, but compared to yours, mine will look like I am in kindergarten.
Opus_of_a_liar
well, it isn't for everyone, no question about that.
your husband may be just looking for very good fillet mignon, you can't make steak tartar out of any meat.
your paris friend is wrong. in junk restaurants they may be serving horsemeat... but they could do that with their hamburgers as well. steak tartar is usually the most expensive item on the menu. and is typically served in upscale restaurants. it's probably as far from junk as you can get...
finally my dear ms. opus, i pale in comparison to you. you are the queen of the cookies and so much more. i know how to 'do' two or three things. things that take no more than 30 minutes, i am not even a cook, i am a 'food preparer'. my repertoire is quite limited, i've pretty much posted most things i know, lol...
post away. i'll be your best customer!
kisses.
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16539 posts 12/21/2011 7:27 am |
Quoting cblgrl2005:
You'd be great on Top Chef or such. However, I could not--ever eat meat raw. I want it medium well...even a bit pink is fine--but not this. LOL
far from a top chef, i assure you. if i could make some fancy desserts maybe... but as it is i can barely roast a lamb.
and don't worry, i'll grill your steak to medium perfection!
kisses.
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16539 posts 12/21/2011 7:30 am |
Quoting sandpearls:
In the village where I live the meat man has his own animals and I have made tartar from it. I didnt know anchovies fit with this yet I will definetely try it with capers next time i make it.
I was brought up with international gourmet cuisine, I can eat just about anything and will try absolutely everything at least once (ok no junk though )
It's lunch time... I think I am hungry
well, you know the great thing about steak tartar is that you can pretty much do as you please and it still works. you don't want anchovies? exclude them. don't want garlic? out it is as well. no capers? no problem. double dose of onions? pile it up. more salt, less pepper, anything goes. it really is all up to you.
let me know how you like it.
filakia
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16539 posts 12/21/2011 4:34 pm |
curioustap
yes, i've heard that 'le garage' in Asd makes a pretty good tartar. ever been there?...
in america restaurants are probably a bit more germophobic... or lawsuit-phobic?... oddly enough, i had my first tartar ever in new york city, at the brasserie on 48th street. and got hooked right away.
kisses.
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36204 posts 1/6/2012 6:20 pm |
yum I want some !
If Love Is Not The Answer,
Then I Misunderstood The Question
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16539 posts 1/6/2012 7:04 pm |
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