ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Catering › Steak Tartare: delight of disaster
New Posts  All Forums:Forum Nav:

Steak Tartare: delight of disaster

post #1 of 6
6/18/08 at 5:04am
Thread Starter 
Hi

I'd be most interested to know how popular (if at all) this particular well known dish is.

Current opinion seems to be that as it contains raw, minced (chopped or scraped) beef plus a raw egg yolk and all of it served raw - it is more a recipe for food poisoning than enjoyment.

I've only ever eaten it once (and survived) and served it a number of times although years ago when i was active in the kitchen. You don't see it on menus in the UK (although people can order off the menu). Is it on the menu elsewhere?

Any comments appreciated.
Reply

Featured Stories on ChefTalk.com

Follow ChefTalk on Pinterest!
The Making of a Chef Innovator, without the Pomp
Great product that allows you to manually adjust the sharpening angle for each knife
post #2 of 6
6/18/08 at 5:54am
yes it is currently on several menus around town.

beef, capers, anchovies, seasoning, egg yolk.

Some places are serving variations there of.....gotta go work, will followup.
Done well it's a beautiful dish.
cooking with all your senses.....
Reply
post #3 of 6
6/18/08 at 7:23am
It's not screaming popular here, but it does make appearances at many nice places. The F.O.H. loves it because they can make a big show of it, tossing it up with various condiments, which hopefully results in bigger tips, and the BOH likes it because it's an economical way to use up tenderloin tips.

In "my day" (80's and early '90's) it was extremely popular in Switzerland, both as an a'la carte item and as an appetizer, --already prepped and spread on toast points.
Reply
post #4 of 6
6/18/08 at 8:30pm
Horse meat tartar.... Heaven. If you are Belgian, you know.
Reply
post #5 of 6
6/20/08 at 2:22am
I eat it on occasions when dining at various restaurants in London including St John's, The Ivy and a couple of others - I've also eaten it in a couple of restaurants in my home city of Edinburgh.

I enjoy it, but probably eat it only 2-3 times per year.
Reply
post #6 of 6
6/29/08 at 8:47am
Real Tartare in a class operation is done tableside. It is usually done with a ground to order Filet Mignon, not preground chopped meat. Any one who orders it premade from the kitchen from meat that has been standing there is flirting with trouble.
CHEFED
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Catering

Featured Stories on ChefTalk.com

Follow ChefTalk on Pinterest!
The Making of a Chef Innovator, without the Pomp
Great product that allows you to manually adjust the sharpening angle for each knife
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Catering › Steak Tartare: delight of disaster