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- Steak tartare - Wikipedia
The name tartare is sometimes generalized to other raw meat or fish dishes In France, a less-common variant called tartare aller-retour is a mound of mostly raw ground meat lightly seared on both sides
- Gordon Ramsay Steak Tartare Recipe – A Classic Raw Delicacy
Gordon Ramsay’s steak tartare is a finely chopped raw beef dish, mixed with mustard, Worcestershire sauce, egg yolk, capers, shallots, and fresh herbs The key is to use the freshest beef fillet, properly seasoned to enhance its natural flavors
- Yes, Steak Tartare Is Safe to Eat - HowStuffWorks
But don't let the ingredients turn you off Steak tartare is actually a delightful and surprisingly approachable dish with roots in French, American and even Mongolian cuisines So, how did a dish requiring such bravery from those who first ate it end up a beacon of fine dining?
- Classic Steak Tartare Recipe: How to Make Steak Tartare
Steak tartare is a French dish made from minced raw beef, alliums, capers and Worcestershire sauce or crushed anchovies It is often served with cornichon pickles, a raw egg yolk on top, and baguette or rye bread for spreading
- Steak Tartare Recipe | Alton Brown | Food Network
Steak Tartare 29 Reviews Level: Easy Total: 30 min (includes freezing time) Active: 25 min Yield: 4 servings Nutrition Info Save Recipe
- Classic Steak Tartare - Serious Eats
Steak tartare is a bistro classic that we should all be making at home Here's everything you need to know to do it safely, find the best cuts of beef, and make the dish as delicious as possible
- Gordon Ramsay Steak Tartare Recipe - Chef Ramsay Recipes
This delicious Gordon Ramsay Steak Tartare is a quick and easy appetizer that's perfect for impressing guests Made with fresh, high-quality beef, tangy capers, and rich egg yolk, this dish is simple yet elegant
- Original Steak Tartare Recipe
The legend goes that Tartare tribes when fighting in the past didn't even have time to stop and cook their food They are said to have kept the meat underneath their saddles and mince it in this way Today this dish is a gourmet classic This dish is eaten like a pate, spread on a piece of warm toast with fresh tomato and onion rings on top
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