valentine Posted November 21, 2005 Share Posted November 21, 2005 Originally posted by pete_jim Steak Tartare is raw finely chopped fillet of beef, usually served in a circle which I think you then break a raw egg into the middle of and mash it all up. Accompaniments are varied but include things like gherkins, capers, diced raw onions possibly hardboiled eggs sieved, but I may be getting mixed up with caviar. Eat raw! If you could shove it all on grill for 10 minutes I'd eat it! :gag: Link to comment Share on other sites More sharing options...
pete_jim Posted November 21, 2005 Share Posted November 21, 2005 Went out for a meal once my partner had the beef tartar and a friend had a similar dish using raw tuna. Gross - I made sure my starter had acquainted its'elf with the deep fryer before arriving on my plate. Link to comment Share on other sites More sharing options...
benclements2 Posted November 21, 2005 Share Posted November 21, 2005 I imagine you would struggle to find it served in any restaurant. As a former pub manager, I know that we had to cook our steaks rare as a minimum as all cooked foods has to leave the kitchen at a minimum temperature of 75C, ruling out bleu steaks. Link to comment Share on other sites More sharing options...
fyttes Posted November 21, 2005 Author Share Posted November 21, 2005 Originally posted by Disco_Cat True. But really I think this dish is seriously overrated, invest your money in a decent plate of Carpaccio from Nonna's instead. I love Carpaccio!! One of my favorite starters!! I'm in a “try anything once” frame of mind and my curiosity has got the better of me with Steak Tartare... I just want to try it, it's that simple... Though looks like I may have to make it myself or wait till I’m abroad... Link to comment Share on other sites More sharing options...
KATIEB_23 Posted November 21, 2005 Share Posted November 21, 2005 Do you remember the Mr. Bean sketch where he ordered Steak Tartare not realising that it was raw, and tried to hide bits of it everywhere?! Hilarious! I like it but yes, carpaccio is much better. Mmm youre making me hungry now... Link to comment Share on other sites More sharing options...
cgksheff Posted November 21, 2005 Share Posted November 21, 2005 Originally posted by benclements2 .....I know that we had to cook our steaks rare as a minimum as all cooked foods has to leave the kitchen at a minimum temperature of 75C, ruling out bleu steaks. There is probably more risk with the raw egg content than with the raw beef. Link to comment Share on other sites More sharing options...
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