Steak tartare preparation Recipes - AFTouch-Cuisine
Steak tartare is a bit like the poetry of meat: raw, direct, no frills. No cooking to hide behind, no thick sauce to mask imperfections. Just the meat, finely chopped, a few delicate flavors, and you're done. That's why it's both terrifying and wonderful for cooks. There's no second chance when the raw ingredient is presented so nakedly.
Historically, they say tartare comes from the warriors of the Mongol steppes who, lacking time and utensils, would chop raw meat between two stones. A legend, probably, but a beautiful one. What is certain, however, is that the Russians and Scandinavians adopted it, then the French refined it with their inevitable love of beautiful presentation and balanced flavors. Today, it's a timeless classic found on the menus of the finest restaurants.
As chef Patrick Asfaux tells us in his enthusiastic comment on one of our recipes, there's even a standard recipe that was filed with the French Culinary Academy, designed to guide master chefs. That shows how much importance is given to this preparation that seems simple but is delicate to master. The Chef knows this better than anyone: great things are often born from simplicity.
But here's the secret that many don't understand: making good tartare isn't just putting chopped meat on a plate. It takes respect. Respect for the ingredient first, with excellent quality, fresh and impeccable meat. Respect for balance next, by carefully measuring the seasonings. A few drops of Worcestershire, a touch of mustard, lemon juice, capers, finely minced onions, each element plays a role in this little symphony on the plate.
On AFTouch-Cuisine, we offer you several approaches to explore this fine discipline. Our Steak tartare classic will let you learn the basics and essential proportions. If you want to explore other horizons, our Tartare de cheval aux saveurs nippones will open doors to a surprising and delicious fusion. And because we like to surprise you, we also have Steak tartare in its variations, so you can adapt this great classic to your personal tastes.
The good news? Tartare isn't reserved for fancy restaurants. You can absolutely make it at home, in your kitchen, with the right products and a little care. It's even an excellent opportunity to impress your friends with an elegant and flavorful appetizer. Serve it well chilled, on a beautiful plate, accompanied by crispy toasted bread or thin slices of wholemeal bread, and you'll see faces light up.
So, ready for the challenge? Browse our recipes, arm yourself with your well-sharpened chef's knife, and dive into this wonderful culinary adventure. Tartare awaits you.
