Raw meat. Many people are afraid of eating it, making it and serving it. Fair enough. I mean, the risks of salmonella are high in raw products. The key here is to have a really kickass butcher you trust.
My butcher at Boucherie A. Bélanger & Fils in Montreal’s Atwater Market recommended fillet.
Tartare seasoning is really up to you, but here’s my version:
- 1 1/2 pound beef (fillet is what I went for)
- 1 tbsp dijon mustard
- 2 tsp Worcestershire sauce
- 2 tsp sriracha sauce (I like it more than tabasco)
- 1/4 cup finely chopped white onion
- 1/4 good quality olive oil
- Chopped green onion to taste
- Salt and pepper to taste
- A few thin slices of red onion
- Fresh parmesan cheese
- Fresh baguette
- Set your oven to 400 degrees. Put a little olive oil on a few thin slices of bread and get them nice and crispy.
- Slice your fillet in fine pieces. Take your time. This meal is all about texture. Cut along the grain and try to keep your pieces even.
- Mix the beef, dijon mustard, Worcestershire sauce, sriracha, white onion, olive oil, green onion, salt and pepper.
- Feel free to add more sriracha if it’s not spicy enough.
- Set aside in the fridge.
- Sauté your red onion slices in olive oil until crispy (don’t forget to check on your croutons in the oven!)
- Serve tartare with crispy red onion on top, crispy bread, and two long shaves of parmesan.
Note: I served a small spinach salad on the side to cut the taste once in a while.
Optional: You can serve your tartare à la traditionelle with an egg yolk. Just be sure to get your eggs from a local, trustworthy source.