other than this one particular girl i know steak tartare is probably my favorite dish.
listen to tool and DO NOT do this with a pre-cut steak from the store. do it with a larger cut you’re breaking down yourself and clean the outers for stew meat or stir fry whatever. there are no “germs” inside a piece of meat unless you’ve got a diseased animal which you don’t if it was inspected. also do not do this unless you have a clean kitchen. clean boards, clean knives, clean hands…KLEEEEEN.
i don’t get the egg yolk on top thing…the egg yolks are what make it all come together and should be mixed with the other stuff, starting with mustard and chopped anchovy and then ketchup, worcestershire & tobasco, and then some cognac and then chopped cornichons, onion, capers, & parsley. and the mix with your meat , shape it and eat. do not wait…this is FRESH.
i think tartare is best with a nice marbeled sirloin. tenderloin gives a great texture but is too lean and doesn’t seem to blend all those other flavors into the magic that makes a great tartare.
“l’express” in montreal makes an awesome tartare. so does that girl i know.