World Famous Steak Tartare
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- Опубликовано: 5 окт 2024
- This Steak Tartare is one of the best I've tried and I just love how all these amazing flavors and textures marry together for a perfect bite every time.
Steak tartare recipe:
8 oz (226 grams) beef tenderloin
2 tbsp Savorra mustard
1 egg yolk
1 1/2 tbsp (23 ml) Avocado oil
1 tsp (5 ml) Worcestershire sauce
1/2 tsp Maldon salt
1/2 tsp black pepper
1 tbsp brunoise shallots
1 tbsp brunoise Italian parsley
1 tbsp finely sliced chives
1 1/2 tbsp brunoise cornichons
1/2 tbsp finely chopped anchovies
Garlic Butter recipe:
3/4 stick (85 grams) of unsalted butter
3 medium cloves chopped garlic
1 1/2 tbsp chopped Italian parsley
finish with Maldon salt once on bread.
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As a person of German heritage I've been eating a poor man's version of this for decades. Freshly ground beef round or sirloin, ice cold thinly cut red onions, salt and pepper on buttered rye bread. Simple and fabulous - I can only imagine how good this is. (and I never been nor have I ever heard of anyone getting sick)
My Polish father introduced this to me as a child😋😋
It makes me gag just thinking about it
METTFLEISCH
@@K4inan if you're eating beef you can't eat raw you shouldn't be eating it at all
@@CelaMayne I wouldn't want to lol
I love the look of the deconstructed version!
Oooo My boy Kai poppin In the comments
Don't you have a six pack to work on?
I love you
Your the man!
💯 its beautiful. Raw red meat is beautiful especially gameier/grass fed cuts
Loooove steak tartare. I've only had/made it in Quebec and France...basically the same ingredients but it's often served with some grated horseradish also ...amaaazing. Your videos always make me smile, thank you for that too.
I've done this with venison, that I harvested myself so I knew the quality of the butchery. Even still I froze it for over a week to make sure everything that could be transmitted was dead. It was amazing! The lack of fat in the meat really paired well with the egg yolk and the mustard cut through everything. 10/10 would do again!
I like how you knew you had to justify the safety of the venison because we all know the meat sanitation trolls were on their way 😂
@@JBDeJulio you know it! I miss the days before comment sections, back when a guy could eat blue seared roadkill and have no fear of condemnation from anyone but his family! Lol
@@steveelford97 ahhhhh, the good ole days 😂😂
Take care brother!
Nice, I love venison but have never had it that way! Gonna have to try it! :P
Swear I’m not trying to be “that guy” but as far as I know freezing meat doesnt kill most bacteria including E.coli. It just makes it go dormant and stops it from spoiling. Once thawed the bacteria can reactivate and still make you sick. Heat is what kills bacteria.
I’m going to have to make this now…In Paris I had one where they added a some large flakes/shards of a hard cheese, similar to a Parmesan. Added a nice amount of salt and texture to the dish. Would highly recommend!
Sonny THANK YOU for recipes that I would never even think of myself! I love your originality, keep being you! If you want to do things that already exist here, go for it; no matter the recipe I love your channel for YOU!
Beef tartare is one of those things that when done right it will really tickle your taste buds. We shave cured egg yolks where I work on top and that boost of umami is just amazing
How do you cure the yolks?
@@theXaint separate the yolks from the whites and put on a solution of salt and sugar. Then cover with the solution completely. Let it cure for 72 hours. In the end just rinse off the salt/sugar and pat it dry. Shave off the yolk with a micro grater
@@jamescassar5348 that's interesting you rinse it, it doesn't make it wet again and fall apart?
@@devandy841 no because *insert reaction here*
definitely the salt and sugar doing something though
Yes!
You are my favorite spaz, dude. I love everything about this channel. I love how detailed you get and yet you are still so concise. The enthusiasm is authentic, and your food kicks ass. This is just such a homerun.
I absolutely love steak tartare. It’s one of my favorite dishes of all time. Wish it was easier to get ahold of
Make your own!
Yea shame but good news as the video shows its not that hard maby trusting yourself is the hardest cause I personally have some slight panic attacks when I think ima messs something up I got fucked up for some reason sry for rant
It is if you make your own, I thought I wouldnt like it, but it is very easy to make and its pretty darn good as well.
@@stilltlrforlife where do u buy your meat tho? I would never do tartar with low quality beef from supermarket no?
@@novicelifts5197 your own cows... LoL duh?
The whole raw beef thing being dangerous has always been a throwback to days before safe meat / cold storage is how I’ve always had it explained.
Ironic it was probably way more popular back then lol, because you would prepare everything yourself and you’d eat it very quickly after slaughter so it was fresh
slleloeo
Given that food poisoning is a thing that sends many people to hospitals every year because bacteria exists, and killing bacteria is the main reason reason we heat food at all, it’s not a throwback.
It really only depends on the source of the meat and it's handling. This is safer than eating McDonalds I'll tell you that.
@@SleezyPizza true
Chef Ramsey: "It's so Raw it's still running around the field...." 🤣🤣. I really want to try this
Good luck...with that🤣🤯
Gordon Ramsay loves steak tartare and many other raw meat and seafood dishes!
Stypid
That beef so raw is still kicking around the plate (field) 😂
Haha so funny
‘Best you can is always good enough!” I will remember this from now on. Love your channel 👍🏻
Like he said, that guy can cook ! Always a pleasure and a learning experience. watching your show so glad I found you !
I love the Ethiopian version of this with hot butter poured over tartar that's spiced with berbere. Then you scoop it up with enjera. So goooooooood.
My daughter and I make beef carpaccio salad all the time. I just never knew how to make this well. So excited to try. TY!
Had steak tartare once in a fancy restaurant in Germany, was a bit nervous but you only live once and was gorgeous. Lea & Perrins Worcestershire sauce is the best, I use it as a condiment on my beef stews. The label looks different though here in Ireland. Nice knife btw 😊
I've never tried it I've always been a little put off by the raw meat even though I like to eat steak rare or med rare but I am definitely getting tempted to try like you said you only live once my friend
@@akumademon1667 a med rare or a rare steak is still safe to eat, raw beef has alot of bacteria and bugs, but fancy restaurants give you a specific amount so it dosent become dangerous, I personally dont get why someone would like it raw ...
I noticed the label in Canada is different than the one he used too. Weird
Not only is the label different but the TASTE is too!! Oh yeah! I'm telling you, it ain't the same man!
Steak Tartare goes down so easily when done correctly. Don't make fun of me but I ate 7 of these yesterday HAHAhahaha oh and I didn't get sick either!!
OMG HI
Is it good for weight loss?
@@underated17 Depends on how much you eat.
@@robertinogochev3682 Hmm I wonder what would cause the weight gain. I think maybe just the sauce. It depends who you ask because many people would believe you can lose weight with keto and if there is no sugar then you should lose weight.
@@underated17agreed condiments add a lot of calories, but beef tartare is mainly tenderloin which is one of the leanest cut of the beef
Casually making this passionate homecook's brain explode with "why didn't I think of that!!" when you were compressing down the cornichons. I can see so many situations where this is useful, thank you!
Same!
That spinning back kick at the end is why I subscribed. 🤣😂😂
i love raw beef and i have since i was a kid and never got sick from it nor have i known anyone to. my mom would eat a little raw ground beef when making anything with it and she would always give me a piece as well. its delicious!
Sonny’s bowl flip game is under appreciated.
Steak tartare is by far and above my favorite dish on the planet. In Monaco 🇲🇨 I ate it every day with frites for lunch. EXQUISITE!! Thank you!! ❤️
Ngl chicken tartare is better imo
My wife got me onto Beef Tartare. She's also super picky about food, dunno why she decided she liked tartare but its great. I usually add garlic to my version but I see you added some with the buns, phew! I tried some from a Korean restaurant a few years ago and I prefer it over the French style myself! Raw beef no problem!
Absolutely love beef tartar.
In Japan, they call it yuke. This is about the best raw beef you will ever eat. A tiny Robin's egg in the center and your ready to eat the best appetizer you've ever had.
A robin’s egg? Really? Also I think yukke is Korean (commonly transliterated as yukhoe)
@@VerySeriousBusiness ,
thanks for the info. I've never had yukke in Korea. I lived in Japan for 17 years and tried many of thier delicacies but yukke is by far 1 of my favorites.
Yukke like yakiniku are derived from Korean cuisine with some slight adaptations.
Absolutely, you really can't go wrong with either version of the dishes.
Here in Europe they make amazing steak tartare, I'll usually get this at a restaurant instead of a cooked steak.
Hi mate! Just been watching your story on RUclips, I doubt you’ll see this comment but I wanted to share my thoughts on how refreshing it is to see your content in my feed.
Sone of the other “chef’s” on TikTok and RUclips are good, they admit that really they aren’t fully chefs and they’re just home cooks, but the ones that annoy me the most are the ones who claim they used to be true masters, yet really are far off. The over use of flakey salts, the crisp test, so much of the same crap.
You get sone real good flavours man and for that I love you! We all go through hard times and you are one of my favourite creators to watch to just unwind. Thank you Sonny! Hope you are doing well.
I don't know anyone who's gotten sick from raw beef, but I still don't eat supermarket 80% lean hamburger without cooking it. Similarly, I don't know anyone who's died of being run over by a car, but I don't play in traffic. It's okay to take informed risks when you think it's worth it, but you don't have to actively invite disaster into your life every time you don't personally know a victim of tragedy.
Omg, this looks amazing. I've only had tuna tartare and was always nervous about beef tartare. This video changed my mind. Thank you for sharing ❤️ 😊
Just as an interesting retort, tuna actually has quite a bit more risk associated with eating it raw than beef for 1 it carries parasites But also it goes off a lot quicker
In which I learn the tartare I make at home for myself every week or two is a single ingredient away from a world-class recipe (I don't like anchovies, and you blew my mind with what actually is worcestershire)
I occasionally vary my recipe a bit, green olives are great and give a lovely sourness to it, I sometimes add a bit of cheese, like cheddar, for a creamier overall texture and salt levels, and also sometimes red or Roscoff onions, for a crunchier, stronger tartare
I’ve had steak tartare in China two or three times. Never gotten sick. It’s one of my favorite dishes, along with fois gras. I’ll have it every time I see it on the menu (at a reputable place, of course).
I tried this recipe last night, following the proportions religiously. I’d suggest dialing down the amount of mustard. The final dish was very good, but the flavor of the mustard did overpower the other ingredients a bit.
Thanks for sharing this video!!
Glad you enjoy it as much as I do, In regards to the mustard I would ask if you used savorra mustard as I did in the video? Savorra is much much milder than something like dijon.
Ive never been hungry enough to eat raw meat (or fish) and I hope I never am
@@crackerdan8010 uh-oh! Wrong answer!
Raw beef is absolutely smashing, so are anchovies by the way. When I can afford them (they're expensive here), I eat them as an appetizer or a condiment.
For me the argument against eating raw beef is situational, as I have learned that any bacteria that could cause illness is typically on the surface of the beef (hence why you can eat a rare steak). That is why when I make steak tartare, I slice off the outer edges of the beef. But for straight ground beef, since the outer potentially pathogen carrying surface is ground with the rest of the meat, there is no certain way (hence why I tend to not want a med-rare burger). So the tl;dr, when consuming raw beef, if its from a restaurant just make sure it's good quality, and if it's at home I cut off a thin outside piece from all sides.
Note: What I mentioned only applies to typical red meat (i.e. beef, lamb, pork). It does not apply on chicken, fish is fine just know its good quality fish (like with sushi), and with other game such as duck, bison, or elk, I am uncertain and would require further research.
Plot twist: when you "slice off the outer edges of the beef," you're cross contaminating your newly cut surfaces. So you might as well do nothing. Or, if you wish, you could simply wash the exterior surface of the beef and "hence" not waste it.
@@SuzanneBaruch Suzanne is correct. My method is to sear each side so gently then slice away any grey.
I agree with the point about med-rare burgers. I've never fancy them, despite always eating mid-rare steaks
Yessss, my favorite dish!!Thanks so much for making this Sonny, can’t wait to try and prepare it!!
Getting sick from raw beef is usually caused by low quality cheap grocery store beef, where the stores don't tend to handle everything well. Raw beef from a trusted butcher is different and definitely more suited for tartar. I use grocery store meat to make tartar sometimes but I cook the outside of the meat, then I trim the cooked part off and use the raw inside for tartar.
I also make sure the beef is refrigerated before cooking the outside, so I cook less of the inside.
Literally this is the only recipe I use when i discovered Steak Tartare in the spring of this year. So good, and havent gotten sick either!
Like the brioche... I prefer toasted bread triangles. Steak tartar... you hit a home run with this... TKS !
This is the best recipe I have ever seen. What an absolutely delicious dish. I enjoy you're video's. Stay safe and Healthy.
That egg with the deep orange yolk and yellow surrounding liquid instead of clear albumen, looks fascinating. Very aesthetic and enticing, especially the use of colours.
Thank you so much for this recipe! I made it at home and it was really the best thing I’ve Ever made. Delicious. I love the show. My fav RUclips chef for sure.
I’m actually going to Bazaar in a couple of weeks and can’t wait to try this but the absolute best beef tartare I’ve had is at a place called Locust in Nashville. They give it you with just a little oil and seasoning and then give you nori sheets and white rice with some kind of cream that is absolutely unbelievable. Then, you eat it like a sushi handroll. It’s amazing.
Thanks for this! Years ago I lived in Newport Beach CA and dated a waitress from a restaurant called the crab cooker, which has a cult-like following. All the servers at the best places in town reciprocated and took care of each other so Julie would take me to The Arches, a very exclusive and classic place...it was not unusual to see Eddie Fisher or John Wayne at a table. The point of this is we were treated to steak tartare constructed tableside by a tuxedoed waiter, usually preceded by a classic tableside Caesar, and followed by tableside bananas foster.
Too fancy for me….Outback steakhouse is about as fancy as I get brother 👍🏻
I couldn't find Savorra at my local grocer so I did half and half yellow and dijon and it turned out excellent. My first time eating steak tartare, thanks for inspiring me Sonny!
when I was a student I used to make tartare from a can of tuna and fried weathered bread, and I put everything I had, like ketchup, mustard, onions, pickles, pepper, tabasco, sometimes egg yolk and worcester if I had, it was always pretty close to a restaurant tartare and great drunk food
Great recipe. You can add a splash of cognac it goes nicely with tartare
I played soccer at a German soccer club in Philly and they prepared a sandwich of raw beef, slice of raw onion, on buttered rye, salt and pepper...called a cannible sandwich....was nectar of the gods!!!...never got sick!!!
Tartare is my favorite. I made Kangaroo Tartare 2 days ago. Was delicious. Couldn’t believe none of my family wanted to eat it because it’s raw 🤦🏻♂️. Love your idea of the bread roll
I don't like eating pizza without anchovy fillets on it. As for raw beef, I know there is a big difference between ground beef and tenderloin, but a favorite snack of mine is a small amount of extra lean ground beef, like, 96/4, and sour cream. I have yet to become sick from eating it. However, I have never eaten steak tartare, and doubt I ever will, but watching the dish put together and eaten is fascinating.
In poland we call it tatar, season the beef to your liking with Salt and pepper, cut some onion and pickle(No vinegar, made in your our sour brine) shape it into an upside down Bowl and press in egg in the center then put the yolk in the hole you made and then you eat it
I think the raw beef thing comes from 2 things
1. Raw chicken & raw pork. It’s a different animal (literally and figuratively), but people tend to see more similarities than differences between the two.
2. Ground beef. Especially in the olden days, ground beef could be problematic if not cooked well.
In general, you don’t want to be eating beef or any other meats raw that comes from grocery stores and other places we usually get food at. We’re used to eating food that isn’t at that level of freshness.
Fresher meat makes a big difference obviously but it’s still rare to get sick from raw beef. And you can eat pink chicken, by the way. Pork is the most risky.
Dude you're a legend! Keep up the good cooking!
"you don't want them too small". Why? The smaller the better m8
Christ, watching the video.. those cubes are WAY to huge. They should be 1/8 - 1/10 of that size
you are the TOPPER comment lol, i bet you correct people all the time in real life as well. the cubes are EXACTLY the right size, go make a channel and show us how it is done. Also I am re creating a dish from a famous restaurant as I said.....
@@thatdudecancook Chill man, didn't want to offend you or else. I really enjoy your videos. But my eyes hurted when i saw the size of the cubes. I've eaten hundreds of steak tartars in spain & france michelin and normal restaurants. Have prepared the dish many times on my own too. Have spoken with top tier meat-chefs in here and they all would agree on what I am saying. To be honest i had never been this size in the meat cubes for a tartar
@@thatdudecancook Even Dani Garcia, the chef i've seen making the tartar "right" with the biggest cubes, chops them half your size.. /watch?v=bQCADejYfJE
@@francmassaneda go tell Jose Andre that, this is his dish and his size of cut. other tartare recipes I go smaller but I am simply re creating a dish which is why your comment sucks. Put yourself in my shoes
Awesome job looked amazing , you are a great inspiration to us smaller creators 👍👍
knife skills and presentation is first rate!!
M mom used to make this for me growing up on special occasions, the nostalgic feels ❤
Great to know. I've been adding a splash of fish sauce AND Worcestershire sauce to my browning ground beef for depth, but I'm realizing now that using both is redundant.
…and plus also it’s repetitive too!
Another brilliant presentation amongst a whole bunch of brilliant presentations.
Dude just gets better and better
Really enjoyed video and would love to try it!
Not to be pedantic but oil is not "helping emulsify everything". Oil and water do not naturally mix which is why you want to create an emulsion of the two. The egg yolk and mustard are the emulsifying agents for the oil and the water. This is why mayonnaise has egg in it and why mustard is a common ingredient in salad dressings🙂
If I was ever, ever going to make beef tartare myself I would either sear it on the outside just to kill off the bacteria or somehow sanitize the outside and then trim off the outside. It's not worth crapping yourself or throwing up lol. Honestly a good cooked steak that's pretty raw on the inside and crusty on the outside is so good as well.
Delicious recipe as always
Wow just saw a short story talking about raw steak and I looked up what tartare was and you just posted this 10 hrs ago what a small world and awesome video!
My mother always overcooked meat when I was growing up. “Never eat pink pork!”, was a mantra I learned early. It took Alton Brown explaining about temperature to change my mind. I also had a gastric bypass and just couldn’t eat well done meat.
My friend took me to dinner and I tried a bite of her rare steak 🥩. I was hooked. Carpaccio? Love it. Poke/Sushi ?🍣 count me in. I’ll even eat chicken on the pinker side so long as it’s not bloody.
I wish everyone was like you Jean
I’m new to this it looks really good
Coming from Wisconsin is nice to see other appreciate raw beef, thanks Sonny!
Heyy! I'm from Lebanon, ME. We eat raw sheep liver for breakfast, raw beef chuck that we turn into a cream or spread that we eat with olive oil, bunch of spicy herbs and burgol (diced dried wheat) for lunch, and beef tartar for midnight snacks😁 I never got sick but still prefer cooked meat.
Nice! thanks for sharing that, hopefully some people can read it and feel better
Deconstructed Beef Tartare. Cool idea. Love beef tartare. So delicious. I love Korean Yukke as well. Fresh raw beef is outstanding, and it's kosher.
Anchovies are like cheese of the sea!
Looks amazing I will be trying to make it!! I think people have a misconception about raw beef, it's not the same as raw chicken, pork, or fish where there is a high probability of parasites or harmful bacteria. The herbs and condiments used in the recipe help slightly cure the meat too. 😋👍 LOL w the sentient pepper. 🤣
I love anchovies by themselves and raw beef..... ummm what's not to like!! Definitely giving this a bloody go!! Good on ya mate cheers for the recipe!
I'm from Ontario Canada and we're super strict on food safety in regards to beef. But beef tartare is totally fine. Pathogens in beef are on the outside of the cut. So with tartare, the risk is minimal. If you're really worried about it you can shave off a little from all sides, and you'll be completely safe. A medium-rare burger is actually more of a risk... because people often don't grind the beef just before cooking. All that bacteria from the outside of the cut will spread if it's left for more than a day (I've gotten sick from it!). Here we don't allow it in restaurants unless the meat is ground on the same day.
As far as steak tartare and folks being scared is concerned, I think to the average person it's lumped in with raw pork and raw chicken. As a protein and a dish it's a whole different animal. If you like /are curious about cooking you can readily make the distinction but so many folks aren't able to.
/finished my sentence with a preposition-whatever
Better looking tartar than most of the big chefs.,looks on point.
What kind of chef knife are you using in this video?
I never watch your videos but am glad I got to see that roundhouse kick to the fridge. Need to try it out myself
I love Lea & Perrins so much I could drink it by the glass full. Mmm anchovy juice
Ain't nothing like a good tartare. You really need to try the Korean version too with tossed apple pears and a light sesame oil mix.
i love how much lore there is in your videos other than cooking; like your abusive-developing relationship between you and your refridgerator.
I bookmark more recipes to use from this channel than any other. Yuuuummmmyyy
This mans knife skills are other worldly
You are absolutely hysterical dude I love watching you throw shit at your refrigerator LOL! I think you would be one of the most fun people in the world to cook food with. Plus all of your food looks absolutely delicious! I love your channel don't ever stop!
I love beef tartare. The Las Vegas one isn’t actually world famous right? At all. The dish is famous, and if you go to a half decent French restaurant (in France), they will knock it out better than any Vegas nonsense. Love you Sonny!
Awesome video, I really appreciate the educational aspect and the cool combination of ingredients. You’re awesome man, much respect.
Great vid, even better chopping skills.
I might be pretend remembering because I was young, but in the 90s(?) in Ontario there was an outbreak of some kind (E.coli? Maybe mad cow?) associated with ground beef in the supermarket. So burgers were always cooked to death at home.
Until I was a late teen and discovered nirvana in medium-rare. Had Ethiopian tartare once, it was pretty good too!
Two things. 1) that’s an absolute last meal worthy dish. 2) your resemblance to Jimmi Simpson is uncanny.
Really enjoy ur content. Cooking made easy…..and funny. Keep it up.
I got a pretty damn good recipe from Eric ripert, but was thinking: Hey, why not run a search of ‘steak tartare’ on youtube and voila, I am making this one instead. Subscribed as well.
The color of that yolk is terrific
Don’t know how valid this comment is… But I had heard that you want to stay away from raw ground beef because the grinder can harbor bacteria which will then be passed into the meat. If you’re eating a raw steak that you are hand cutting, the muscle tissue fibers are so dense that bacteria really can’t penetrate throughout the meat. Maybe just on the surface which is a very small area
i really think this is the best food channel on youtube.
this is how exactly i make it except i add some lemon and caper. Caper its a very tasty ingredient for tartar
Personally I love rare beef but as a son of a Mexican I can vouch mexicans eat their steak super well done
First time here great video! Looks like you kick your fridge alot!
Wow. Great video! My favorite is beef tartare with a side of skinny fries!!
Great recipe!
Made it tonight rivals any restaurant! Thanks again!!!!
Chef, I absolutely love steak tartar. I had it at a Polish restaurant in Garfield NJ called Royal Warsaw. They call it Polish sushi. Blew my doors completely off!
Just checked internet and Royal Warsaw now located in Elmwood Park, NJ. These two towns are very close to each other. It still features beef tartare and
is pictured on its menu. 😊
@@SandwichLady It may have been Elmwood Park originally. They're so close I probably was mistaken.
This man deserves amillion more followers
He knows what he does
He is a real chef
@2:02 Salt of the sea is salt.
My dad used to eat raw hamburger with salt and pepper and he used to give me some when I was a kid. I loved it and would eat raw hamburger on bread with salt, pepper, and onions.
Wow, you make this look doable by mere mortals! All I need is a very sharp knife. Gotta try it out 🤙🏿