Steak Tartare is one of the delicacies many people love to order in restaurants and yet are terrified to create it at home. Raw meat in the hands of those who are timid is a fair safety concern. However, this post is going to teach you how to safely prepare this delicious dish in the comfort of your own kitchen.
Choosing your cut
You begin with a freshly cut tenderloin from your favourite local butcher. The butcher I frequent is Popowich in Edmonton Alberta. But you should definitely source out your local shop and get to know the team. They will gladly educate you on the best cuts for your culinary creations. Not to mention meeting people is fun and community relationships are important.
Curing the Egg
Second step is salt cure a quails egg. Salt is a natural preservative and bacteria killer. You only want this egg to soft cure, so place the yolk in salt for no more than 3 hours before serving. It’s tiny. Should you be using a regular chicken egg, cure it for 6 hours.
Adding the Chips
The potato chips that accompany this dish can be purchased or homemade. I prefer homemade myself but it’s not a rule. Just try to grab crisp Tortillas, or chips such as Miss Vicky’s. You want the crunch and structure to be in the chip.
A Salt Bath
A half hour before serving, sprinkle the tenderloin with salt and allow to sit in the fridge covered with plastic wrap for about 30 minutes. This will kill any trace amounts of external bacteria. Rinse underwater to remove the salt and dice into tiny pieces. You can also grind the meat via a medium grind blade in your home meat grinder. I prefer to cut the meat. It’s a texture thing for me. I like more structure and bite to the meat.
Prepare the sauce and add it a little bit at a time to the diced meat. Give it a good stir to combine and taste test. Keep adding until it reaches the seasoning you like. Use a cookie cutter or a burger press to mold the meat neatly on the plate. Top with the egg. Add your chips and voila. Homemade Tartare.