| Prep: 20 mins | Cook: 0 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 487 | 34g | 13g | 2g |
| sugars | fibre | protein | salt |
| 1g | 1g | 39g | 0.4g |
Why I Love Belgian American Steak Tartare
One particular recipe I absolutely adore is the Belgian dish called American Steak Tartare. The very thought of the recipe immediately conjures images of gourmet delicacies enjoyed at our family gatherings. Being someone who hails from a Gujarati background and calls the West Coast her home, I’ve developed an affinity for fusing together unique ingredients from across the globe to create innovative, tantalizing dishes. Bringing that sensibility to this dish, I have found a delightful harmony that resonates closely with both my heritages.
A Culinary Feast of Flavors
The American Steak Tartare is a symphony of rich, bold flavors that are as robust and dynamic as the cultures that inspired it. What makes this particular recipe incredibly special is the way it effortlessly marries the hearty, robust ingredients of this legitimate Belgian dish with the fresh, vibrant flavors. By incorporating ingredients like Dijon mustard, capers, Worcestershire sauce, and parsley, into a base of high-quality beef filet, the resultant flavor expressions are nothing short of remarkable.
My Inspiration
Inspiration can come from the most unexpected of places, and in this case, it was famously talented chef Gordon Ramsay who instilled in me a great appreciation for the blend of classic and contemporary techniques in cooking. His approach to traditional dishes, giving them a global twist was something I truly admired and attempted to emulate when whipping up my version of the American Steak Tartare.
Pair it With Perfection
The versatility of American Steak Tartare allows it to be coupled with a multitude of complementary dishes. Personally, I find it pairs exquisitely with a side of fresh greens or Belgian fries. The peppery notes of arugula or the crispy, golden goodness of Belgian fries work incredibly well in accentuating the hearty meatiness of the Tartare.
As a teenager helping her mom in the kitchen to a full-fledged foodie, my journey has been a gastronomical adventure filled with exciting flavors and vibrant textures. Each time I bring forth a dish like American Steak Tartare to the table and watch my husband, Faisal and our two sons passionately savor it, it reconfirms my love for being Your Gourmet Guru.
What You’ll Need
- 2 lbs of high-quality beef filet
- 2 tablespoons Dijon mustard
- 4 tablespoons capers
- 2 tablespoons chopped fresh parsley
- 4 teaspoons Worcestershire sauce
- 4 medium gherkins, finely chopped
- 2 medium shallots, finely chopped
- 4 tablespoons olive oil
- Salt and pepper to taste
- 6 fresh egg yolks
Method
Step One
Start by placing the beef filet in the freezer for approximately 2 hours. This will make the meat easier to handle and cut into tiny pieces.
Step Two
Once the beef filet is ready, use a sharp knife to cut it into small, even cubes. Make sure each piece is the same size to ensure consistent texture and flavor.
Step Three
In a large bowl, mix together the Dijon mustard, capers, chopped parsley, Worcestershire sauce, finely chopped gherkins, and finely chopped shallots. Stir thoroughly until all ingredients are well combined.
Step Four
Add the diced beef filet to the mustard mixture in the bowl. Drizzle in the olive oil and gently mix everything together, coating the meat in the sauce. Season with salt and pepper to taste.
Step Five
Separate the egg yolks from the whites. Take the egg yolks and place one on top of each serving of the tartare.
Step Six
Now, your American Steak Tartare is ready to serve. It’s traditionally eaten raw, but if preferred, the egg yolk can be cooked slightly by placing each serving under a hot broiler for a minute or two. Enjoy immediately for the best flavor and texture.
