philosokitchen

an italian cook around the world

  • Home
  • recipes
    • My Authentic Italian Recipes
    • appetizers
    • pasta rice & Co.
    • entrées
    • sides
    • desserts
    • Soups
    • salads
    • sauces & jarred goods
    • slow cooked
    • FASTER THAN 45 MIN
    • vegetarian
    • vegan
    • gluten free
    • paleo
  • travelogs
    • foodie travels
    • chronicles of italian cooks
  • MERCHANDISING
  • food story
  • ABOUT ME
  • RECIPE DISCLAMER
  • PRIVACY POLICY
  • Shop
You are here: Home / Food Story / FRENCH STEAK TARTARE RECIPE AND HISTORY – with mustard and pickled cucumber

FRENCH STEAK TARTARE RECIPE AND HISTORY – with mustard and pickled cucumber

09/03/2017 by Filippo Trapella 13 Comments

French Steak Tartare is a classic recipe which enhances the pure flavor of the meat, assuming you have a cannibal instinct! In France, the Tartare is an institution since the second part of the XIX Century. This recipe requires prime quality meat and various ingredients depending on the several variations. Here the history and the recipe this delicious dish!

FRENCH STEAK TARTARE RECIPE AND HISTORY - with mustard and pickled cucumber

 


If you like this recipe, please click here, leave a comment and vote 5 stars!
This simple action helps the growth of this blog and make me very happy 🙂

FRENCH STEAK TARTARE RECIPE AND HISTORY - with mustard and pickled cucumber

FRENCH STEAK TARTARE ORIGIN

The French-style Tartare requires some fixed ingredients and some others optional to enrich even more this recipe, like Worcestershire sauce and anchovies.

The original name of this tasty recipe is “Le steak at l’Americaine”, but the origin of this name is unknown.

One of the most ancient descriptions of French Steak Tartare is by writer Jules Verne in his novel Michel Strogoff (1875), and become the signature dish of the restaurant on the second floor of the Eiffel Tower, “Le Jules Verne”.

The great Chef Auguste Escoffier published his version of the steak tartare in the Fourth edition of his Cookbook “Le Guide Culinaire”(1921). In the Escoffier variation, the meat has not been seasoned with yolks and served along with Tartare Sauce.

In 1938, another great chef, Prosper Montagné wrote another version of the Tartare in his book “Larousse Gastronomique”. The Montagne variation requires yolks instead of the Tartare sauce.

FRENCH STEAK TARTARE RECIPE AND HISTORY - with mustard and pickled cucumber

LITTLE DIFFERENCES

As I said, the several variations of the French Steak Tartare differ on some ingredients. Here the main differences:

  • Yolks: raw yolks (best if pasteurized) are a common component of the French Tartare: frequently served whole and placed over the meat, or mixed with the other ingredients just before serving. But, not all the recipe variations require yolks: replaced with Tartare Sauce or classic Mayonnaise.
  • Herbs: someone use fresh parsley, somebody else prefer to add chives. Personally, I prefer the French Tartare variation without any herbs to save the taste of the other ingredients.
  • Meat: commonly the most used meat is beef: Eye of round or fillet mignon. But, the horse meat is very popular as well in France and in Italy.
  • Onions: white onions are a good choice, but scallions or spring onions are perfect as well.
  • Anchovies: in some variations a preserved anchovy is required, minced.
  • Worcestershire sauce: same story of the anchovy. I prefer not.

Did you like this recipe? please click here, leave a comment and vote 5 stars!
This simple action help the growth of this blog and make very happy 🙂

FRENCH STEAK TARTARE RECIPE AND HISTORY - with mustard and pickled cucumber

FRENCH STEAK TARTARE RECIPE

Yield: 4

FRENCH STEAK TARTARE RECIPE - with Dijon mustard and pickled cucumber

FRENCH STEAK TARTARE RECIPE - with Dijon mustard and pickled cucumber

French Steak Tartare is a classic recipe which enhances the pure flavor of the meat, assuming you have a cannibal instinct! In France, the Tartare is an institution since the second part of the XIX Century.

This recipe requires prime quality meat and various ingredients depending on the several variations. Here the history and the recipe this delicious dish!

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 2 Lb (900 g) Eye of Round beef or fillet mignon
  • 2 yolks (alternatively, 1 tsp mayonnaise)
  • 1 lemon
  • 1 tbsp capers in vinegar
  • 3 oz (85 g) pickled baby cucumber (Cornichons)
  • 2 scallions
  • 1 anchovy in oil (optional)
  • 1 tsp Worcestershire sauce (optional)
  • 6 tbsp extra-virgin olive oil
  • 1 tbsp Dijon mustard
  • 1 dash black pepper
  • to taste table salt

Instructions

HOW TO PREPARE FRENCH STEAK TARTARE

  1. To avoid any foodborne risk, I strongly suggest you freeze the meat 3 days before preparing the tartare.
  2. After this time, thaw the meat in the fridge and use as soon as possible.
  3. Reduce the meat into cubes, then mince finely with a chef’s knife.
  4. After that, season the meat with the filtered juice of a lemon, the olive oil, the Dijon mustard, the minced anchovy (this last is optional) and salt and black pepper to taste.
  5. Finally, knead the steak tartare until consistent, then pour the meat into a sieve placed over a bowl, and store in the fridge, covered.
  6. Now, mince the white part of the scallions, and capers, then dice the Cornichons.
  7. After that, knead the tartare along with the Cornichons, scallions, and capers.
  8. Optionally season with Worcestershire sauce and 2 yolks or 1 tbsp of mayonnaise.
  9. Shape eventually the steak tartare in four parts and serve immediately.

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 377Total Fat 34gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 25gCholesterol 132mgSodium 380mgCarbohydrates 5gFiber 1gSugar 2gProtein 14g

The writers and publishers of this blog are not nutritionists or registered dietitians. All information presented and written within our blog are intended for informational purposes only. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other health-care professional. The writers and publishers of this blog are not responsible for adverse reactions, effects, or consequences resulting from the use of any recipes or suggestions herein or hereafter. Under no circumstances will this blog or its owners be responsible for any loss or damage resulting from your reliance on nutritional information given by this site. By using this blog and its content, you agree to these terms.

© Filippo Trapella - philosokitchen.com
Cuisine: French / Category: Appetizer

FRENCH STEAK TARTARE RECIPE AND HISTORY - with mustard and pickled cucumber

TAKE A LOOK AT THIS:

RATATOUILLE RECIPE – traditional French appetizer and side dish

RATATOUILLE RECIPE - dtraditional French appetizer and side dish

Filed Under: Appetizers, Faster Than 45 Mins, Food Story, Gluten Free, Paleo, Recipes Tagged With: Cornichons, cucumber, french, healthy, meat, pickled, raw, Steak, tartare

« MUSSELS IN WHITE WINE SAUCE Italian recipe (impepata di cozze)
FRIED SAGE WITH BEER BATTER simple and tasty vegan appetizer! »

Comments

  1. Karl @ Healthy Kreation says

    09/04/2017 at 1:52 am

    This is such a simple and elegant dish. The pictures do a great job of making the dish pop from the screen and of course, it looks so delicious. Thanks for sharing this.

    Reply
  2. Liana Soler-Diaz says

    03/01/2018 at 12:41 am

    I truly love these wonderful appetizers

    Reply
    • Filippo Trapella says

      03/01/2018 at 5:56 am

      Thank you Liana 🙂

      Reply
  3. Jay Kay says

    10/28/2018 at 4:08 am

    Excellent

    Reply
    • Filippo Trapella says

      10/28/2018 at 9:08 am

      Thank you Jay 🙂

      Reply
  4. Kevin Connolly says

    01/17/2019 at 11:02 am

    Awesome recipe! Thank you for one of the finest recipes.

    Kevin_____

    Reply
    • Filippo Trapella says

      01/17/2019 at 11:24 am

      Thank you Kevin 🙂

      Happy cooking!

      F.

      Reply
  5. Jann says

    06/07/2019 at 10:26 am

    I made this recipe a few times now, and like you, I prefer not to add the anchovies nor the worcestershire sauce, instead I added a few dashes of tobasco sauce, but that’s just me.

    Truly awesome recipe, and the closest thing to what I had recently in France.

    Thanks again

    Reply
    • Filippo Trapella says

      06/07/2019 at 10:36 am

      thanks for your words, Jann!

      Happy cooking 🙂
      F.

      Reply
  6. Nimali Sondel says

    06/13/2020 at 1:14 pm

    Like to get the respe

    Reply
    • Filippo Trapella says

      06/13/2020 at 1:49 pm

      You are welcome Nimali!

      Happy cooking 🙂
      F.

      Reply
  7. Sheila says

    12/15/2020 at 3:33 pm

    My dad made this for poker night, beef, salt and pepper, Thin slice of sweet onion, on pumpernickel rye bread. Tasty!

    Reply
    • Filippo Trapella says

      12/15/2020 at 4:21 pm

      Nice!
      I’m glad you liked it Sheila,
      happy cooking 🙂
      F.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.



























Newsletter

Copyright © 2021 · Foodie Child Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress