Steak Tartare Anyone?

by Sarah TheHealthyHomeEconomist March 9, 2010

The mere mention of the words “steak tartare” frequently conjures up that hilarious episode of Mr. Bean (U.K.) where he unwittingly orders this popular raw meat dish only to spend the rest of his dinner trying to dispose of it in most amusing fashion. If you haven’t seen this episode and appreciate British humor, I recommend this short clip for a good laugh.

Eating steak tartare needn’t be such a tortuous experience. In fact, this dish is quite delicious and so easy to digest that even those with extremely compromised digestion usually find it a welcome balm on the stomach. Indeed, the French aren’t fools. For centuries, steak tartare has been a traditional French remedy for weak constitutions. During the Franco-Prussian War when beef ran short, the French even turned to making their steak tartare with horsemeat!
Worried about parasites in your meat? This problem is easily solved by freezing the meat for 14 days. The US Department of Agriculture reports that this practices kills off all parasites. Of course, use only the highest quality grassbased meats when preparing a gourmet dish such as steak tartare.
A good way to ease your family into an appreciation for raw animal protein is to make a bit of steak tartare with a little of the grassfed ground beef you are using to make meatloaf one night for dinner. This way, you won’t use an entire pound or two of expensive, grassfed ground beef for a dish your family might not eat much of. You can make the steak tartare as an appetizer for the meatloaf meal rather than as a main course. Entice them with a really yummy homemade dessert if they give it a go and take a couple of bites!
Here is the recipe I use as it is so very simple and is really delicious on whole grain crackers:
1/2 lb grassfed ground beef
1/2 tsp dijon mustard
1/2 tsp teriyaki sauce
1/2 tsp brandy
1/2 -1 well beaten egg (wash egg shell in warm, soapy water before cracking)
pinch of cayenne pepper
sea salt to taste
ground green peppercorns to taste
Mix everything together well and refrigerate for 30 minutes to one hour to allow the flavors to mix. Serve on whole grain crackers. Use within 3 days.

I am submitting this post to Kelly the Kitchen Kop’s Real Food Wednesday Blog Carnival!  Be sure to click over for so many fantastic Real Food recipes.

Sarah, The Healthy Home Economist

 

Comments (3)

  1. Sarah, I thought that egg whites contained anti-nutrients and should always be cooked in order to avoid interfering with the nutrition in the yolk. However, in this recipe, and your (quite delicious) mayo recipe, the whole egg is used raw. This is confusing – can you enlighten me? Thanks!!
    Joanna\’s last post: Memorial Day Chicken Bacon Salad

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  2. Sarah, the Healthy Home Economist March 14, 2010 at 1:07 pm

    It seems like half the population of the USA uses prilosec these days for heartburn or GERD .. this is a great dish for folks who have such weak digestion as it is so easy on the stomach, full of enzymes and nutrition!

    Reply
  3. Sounds yummy! When I was a child my mom would always take a large pinch of fresh ground beef, salt it, and pop it in her mouth. I picked up the habit as well. Fortunately now I am able to get grass-fed beef locally. This sounds like a better idea.

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