The one essential ingredient for this classic dish of finely chopped and highly seasoned raw beef is top-quality, fresh, lean beef. Do not purchase already ground beef for Steak Tartare. Steak Tartare is best made from tenderloin, top round or sirloin. Trim away every speck of fat and membrane, and plan to serve the meat immediately after chopping. The classic accompanimentsΓÇöonions, parsley, capers, lemon juice, anchovies, and egg yolkΓÇöare then mixed in with the meat at the table to taste. Alternatively, combine the chopped meat with the egg yolks and half of the measure of onions, shallots, parsley, and capers called for in the recipe and serve the meat preseasoned. Extra seasonings can be passed separately. Caution:Chopped meat is a very good culture medium for potentially dangerous bacteria because of its large surface area. Unless you can be absolutely certain that the meat you are eating is clean, eating raw meat can be hazardous to your health.
Place in a food processor fitted with the metal chopping blade:
1 1/2 pounds lean, boneless beef from the tenderloin, top round, or sirloin, well trimmed and cut into 1/2-inch cubes
Pulse the processor and off until the meat is chopped into 1/8-inch pieces, about 7 to 10 seconds. Do not overprocess the meat. Use a fork and a spoon to remove the meat to a chilled platter or individual plates and gently form it into 6 individual mound shapes. If desired, make a spoon-shaped indentation on top of each mound and crack into each one:
1 egg yolk
Divide and arrange in small piles around each serving:
1/2 cup minced onions
1/2 cup minced shallots
1/2 cup minced fresh parsley
1/4 cup minced drained capers
8 to 12 anchovies, minced (optional)
Serve immediately and pass separately:
Fresh lemon juice
Worcestershire sauce
Dijon mustard
Hot red pepper sauce
Freshly ground black pepper
Salt
Each diner will need two forks to mix in his or her seasonings.
