This recipe and another I have mention nothing about cooking the ground
beef.

What am I missing here?




Steak Tartare


*Recipe Summary
Yield:*4 servings *2 anchovy fillets
2 cloves of crushed garlic, peeled
1 teaspoon capers
1 egg
2 tablespoons Dijon mustard
Salt
Freshly ground black pepper
1/4 cup olive oil
1 pound freshly ground beef tenderloin
1/4 cup minced shallots
4 tablespoons chopped egg whites
4 tablespoons chopped egg yolks
4 tablespoons brunoise red onions
4 tablespoons finely chopped fresh parsley leaves
8 slices of white bread, crust removed, tossed in olive oil, seasoned with
salt and pepper and toasted


In a small wooden mixing bowl, combine the anchovy, capers and garlic. Using
the back of a fork, crush the two and form a paste. Add the egg and mustard.
Whisk well. Season with salt, pepper and Worcestershire sauce. Whisk in the
oil, to form an emulsion. In a cold mixing bowl, combine the tenderloin and
shallots. Season with salt and pepper. Add the emulsion and mix well. Form
the tartare into 4 ounce rounds, about 1-inch thick. Place in the center of
four cold plates. Garnish each with traditional garnishes. Serve with toast
points.
--
================================================== =======
"If they do not now accept our terms, they may expect
a rain of ruin from the air the like of which has never
been seen on this earth," President Harry S. Truman.
================================================== =======

"The Wolf" wrote in message
...
This recipe and another I have mention nothing about cooking the ground
beef.

What am I missing here?




Steak Tartare


On the assumption you're not trolling, allow me to inform you that steak
tartare is made with raw beef. I think it's a good test of a restaurant,
even tho' no cooking is involved.

The Wolf wrote:
This recipe and another I have mention nothing about cooking the
ground beef.

What am I missing here?

Steak Tartare

Tartare is raw beef.

Jill

jmcquown wrote:

The Wolf wrote:
This recipe and another I have mention nothing about cooking the
ground beef.

What am I missing here?

Steak Tartare

Tartare is raw beef.

Jill

Now, Jill, quit playing with the trolls. Tsk tsk.

nancy

Nancy Young wrote:
jmcquown wrote:

The Wolf wrote:
This recipe and another I have mention nothing about cooking the
ground beef.

What am I missing here?

Steak Tartare

Tartare is raw beef.

Jill

Now, Jill, quit playing with the trolls. Tsk tsk.

nancy

Can't I just feed it one more time?! Please? Please?!

Jill

jmcquown wrote:

Nancy Young wrote:
jmcquown wrote:

Tartare is raw beef.

Now, Jill, quit playing with the trolls. Tsk tsk.

Can't I just feed it one more time?! Please? Please?!

Grrrr. Okay, but only because you've been sick.

nancy

On Fri, 02 Jan 2004 15:33:32 GMT, The Wolf
wrote:

This recipe and another I have mention nothing about cooking the ground
beef.

What am I missing here?

Nothing. Steak tartare by definition uses raw ground beef, preferably
a very fine cut of steak ground on the spot by your local butcher.
You do not cook the beef for steak tartare. Bon appetit!

"The Wolf" wrote in message
...
This recipe and another I have mention nothing about cooking the ground
beef.

What am I missing here?

I'd say you're missing EVERYTHING.

Have a nice new year, Troll.

jmcquown typed:
Nancy Young wrote:
jmcquown wrote:

The Wolf wrote:
This recipe and another I have mention nothing about cooking the
ground beef.

What am I missing here?

Steak Tartare

Tartare is raw beef.

Jill

Now, Jill, quit playing with the trolls. Tsk tsk.

nancy

Can't I just feed it one more time?! Please? Please?!

Jill

If you feed it, it's yours and you have to take it home with you.

BOB

BOB wrote:
jmcquown typed:
Nancy Young wrote:
jmcquown wrote:

The Wolf wrote:
This recipe and another I have mention nothing about cooking the
ground beef.

What am I missing here?

Steak Tartare

Tartare is raw beef.

Jill

Now, Jill, quit playing with the trolls. Tsk tsk.

nancy

Can't I just feed it one more time?! Please? Please?!

Jill

If you feed it, it's yours and you have to take it home with you.

BOB

Good! At what should I set the oven temperature? G

Jill

jmcquown wrote:

The Wolf wrote:
This recipe and another I have mention nothing about cooking the
ground beef.

What am I missing here?

Steak Tartare

Tartare is raw beef.

Jill

Now, Jill, quit playing with the trolls. Tsk tsk.

nancy


Why does everyone assume that just because they know what steak tartare is that
everyone else does too. I see too many people here jump to the wrong
conclusion and accuse people of trolling when they're really not. Of course I
may be wrong in this particular situation but unless you can prove otherwise
you need to give people the benefit of the doubt.

jmcquown typed:
BOB wrote:
jmcquown typed:
Nancy Young wrote:
jmcquown wrote:

The Wolf wrote:
This recipe and another I have mention nothing about cooking the
ground beef.

What am I missing here?

Steak Tartare

Tartare is raw beef.

Jill

Now, Jill, quit playing with the trolls. Tsk tsk.

nancy

Can't I just feed it one more time?! Please? Please?!

Jill

If you feed it, it's yours and you have to take it home with you.

BOB

Good! At what should I set the oven temperature? G

Jill

Use the grill. HOT. Lots of smoke.

BOB

DJS0302 wrote:

Why does everyone assume that just because they know what steak tartare is that
everyone else does too. I see too many people here jump to the wrong
conclusion and accuse people of trolling when they're really not. Of course I
may be wrong in this particular situation but unless you can prove otherwise
you need to give people the benefit of the doubt.

You're wrong, he was trolling.

nancy

see below

BOB wrote:

jmcquown typed:
Nancy Young wrote:
jmcquown wrote:

The Wolf wrote:
This recipe and another I have mention nothing about cooking the
ground beef.

What am I missing here?

Steak Tartare

Tartare is raw beef.

Jill

Now, Jill, quit playing with the trolls. Tsk tsk.

nancy

Can't I just feed it one more time?! Please? Please?!

Jill

If you feed it, it's yours and you have to take it home with you.

BOB

My Wife of 31 yrs ( deceased) was in Germany during the WW2
"occupation" yrs while was in Japan for same.
In Germany TARTAR is a delicacy and has been for probably
centuries?? She ate TARTAR regulalry
and even ate all beef very RARE as well. Germany has many other odd
delights as well. Germany is essentially
split between Bavaria, who are considered a hill Billys are here?
and Northern (the SNOBS) who claim
superiority due to Birth rights?? What ever that means?? LOL! In Japan
Raw Tuna and shrimp, etc as well as EEL
are main dishes. SUSHI is part of the picture everywhere as well as
"SOBA" which are small noodles.
Their cultures are at least more homogenous than ours. cnsidering the
crowding effects, I can see why! B-0b1
--
"Beaten Paths are for Beaten People". -- Anon.

"The Wolf" wrote in message
...
This recipe and another I have mention nothing about cooking the ground
beef.

What am I missing here?

Very good Recipe snipped.

There is no cooking of the beef and I might add it should not be ground but
chopped tenderloin. A food processor would do nicely.

The dish is really a classic.

Dimitri