La Cucina di Kat: Steak Tartare

Steak Tartare

I think my love for raw beef started when I was a kid when my Mom would be wrapping up the meat from the butchers visit! I always remember having raw hamburger with salt and pepper and didn’t want to stop eating it! It carries on to this day but is a little more detailed.

To try to lesson the chances of E-Coli, I buy filet mignon from a reputable source and use it immediately. I grind it myself with a little Waring meat grinder. I'm sure a good butcher can do this for you also.


For 2

3/4lbs fresh ground filet
1 teaspoon worchestershire,
1 garlic clove minced,
1 teaspoon dijon mustard,
1/2 teaspoon tabasco or other hot-sauce

(use what spices and herbs you like, as basically anything goes)

I lightly mix in the various spices. It's not necessary, but I let it sit in the refrigerator for about an hour to blend and chill. Then to garnish it, I put a fresh egg yolk on top (I actually use pasteurized eggs), capers and some chopped onions…Ahhhhhhh, this is one of my favorite things! I know, I take my chances!


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La Cucina di Kat

Aka: “Kat’s Kitchen”. A warm and friendly place to really talk about good food, tell stories and share recipes from days gone by. Good down to earth cooking with an ethnic flair!

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Cubit owner: Katg