Classic Steak Tartare Recipe (delicious!)
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!
Is Steak Tartare Safe?
Worried about parasites in your dinner 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. This reduces risk substantially similar to the safety of free range, pastured eggs in comparison to commercial supermarket eggs.
What about the raw egg white included in the recipe below? Raw egg whites contain the anti-nutrient avidin which binds the B vitamin biotin and prevents it from being absorbed. However, the amount of egg white consumed per person is very small considering that multiple servings of tartare are made using a single egg. Thus, it isn’t going to be a problem for most people. If you have experienced issues with raw egg whites in the past, though, feel free to use only an egg yolk in the recipe.
Steak Tartare Taste and Texture
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.
While steak tartare tastes delicious, the soft texture is initially a turn-off for some. This is why I recommend making this dish as an appetizer served on whole grain crackers at first. This is easy to manage if you set aside a bit of the ground beef for a main meal of meatloaf. While the meatloaf or other dish is cooking, whip up the steak tartare. Most importantly, serve it early while everyone is very hungry. This way, they are more likely to try it and like it!
Entice them with a really yummy homemade dessert if they give it a go and take a couple of bites!
Classic Steak Tartare Recipe
Traditional recipe for steak tartare that is safe, nutritious and incredibly delicious when these guidelines are followed and grassfed beef is used.
- 1/2 pound ground beef preferably grassfed
- 1 small onion finely chopped, preferably organic
- 1 egg well beaten, washed well in warm soapy water before cracking
- 1/2 tsp dijon mustard
- 1/2 tsp teriyaki sauce
- 1/2 tsp brandy
- 1 pinch cayenne pepper
- sea salt to taste
- green peppercorns ground, to taste
- crackers optional
Mix all ingredients 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.
Refrigerate for 30 minutes to one hour to allow flavors to mix.
Serve on optional whole grain or low carb almond flour crackers.
Refrigerate leftovers in a glass container. Use within 3 days.
If you prefer not to use brandy, use 1/4 tsp brandy flavoring instead.
Sarah, The Healthy Home Economist
Sarah Pope has been a Health and Nutrition Educator since 2002. She serves on the Board of Directors for the Weston A. Price Foundation.
Sarah was awarded Activist of the Year at the International Wise Traditions Conference in 2010.
Sarah earned a Bachelor of Arts (summa cum laude, Phi Beta Kappa) in Economics from Furman University and a Master’s degree in Government (Financial Management) from the University of Pennsylvania.
Mother to three healthy children, blogger, and best-selling author, she writes about the practical application of Traditional Diet and evidence-based wellness within the modern household. Her work has been featured by USA Today, The New York Times, National Review, ABC, NBC, and many others.