As a reformed vegetarian, it’s odd that my favourite way to eat meat is raw, but I can rarely resist this dish when I see it on a menu. It’s my go-to starter in French bistros and in Switzerland, where it’s also very popular. I love the theatre of it being mixed tableside by an experienced waiter (see video below). While crinkly pommes gaufrettes are the traditional accompaniments to steak tartare, for home cooking croutons are easier and work just as well. Steak tartare is an impressive dish to serve at home and, although there’s a bit of chopping involved, it can all be done ahead of time and just plated at the last minute. My version sticks to the traditional seasonings (except I prefer chives to parsley), but some people add a dash of tomato ketchup, Dijon mustard and/or brandy, so feel free to experiment. The secret to the best steak tartare is to hand cut the meat rather than use a mincer (which gives a pasty texture). With steak tartare I love a soft chilled red, such as Pat Sullivan’s crazy Jumpin’ Juice, a blend of possibly malbec, shiraz, pinot, moscato and sauv blanc (the exact combo’s a secret).
Serves 2
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