Yum. I would have to find a place that I could trust to buy the meat. I have never eaten raw meat before, though I eat raw sushi grade tuna all the time. I don't know why I am afraid that I will buy the wrong meat? Looks great. Thanks for the video.: )
I would love to taste steak Tartare. I hate that people around call me nuts for wanting to eat raw meat with raw egg, but then again those same people are eating C - class meat, taken from animals that are genetically manipulated in a factory.
I appreciate good well made high quality beef, not commercially appropriate and trendy C - class hamburger crap.
I called it "meat pie" when i was à kid... I ate it b4, but actually the movie called "wall street (1987)" brought me here, the mesl in that movie made me hungry, now i'm in bed and hungry as hell!
This is one of my favorite dishes! Have you ever tried the steak tartare at Au Pied du Cochon? They serve it with some of the best french fries I have ever tasted. They are like tiny potato bricks that give the tartare an awesome taste!
@knockerhead6 It is safe as long as the meat is not contaminated. I have eaten it a million times and the only time it has made me sick was once at Le Central in San Francisco. Even then I only vomited once and felt fine afterwards. Tastes a bit like rare hamburger.
@GaijinPrincess When you serve it with fries like they do in Paris it does taste a bit like a rare burger. When you eat it like a spread of bread (a crusty bread lightly toasted or large croutons) it tastes like rare steak.
@McBenson I just renovated and moved into a new apartment in the 15th near Johnstraße (Bus 10A Märzstrasse). Let me organize and clean the flat and then we can have in the next weeks a steak tartare night!
@luvbeers sounds nice.I'll have to pass tho, theatre summer season is starting and I'll be working 24/7.but stop by carinthia and I'll show you a place with great steak tartare.
Great video--I can't wait to try it! I have two petites questions!
1) What do you think about using English mustard such as Colman's instead of French mustard? I'm not trying to start a new war between the English and French.
2) Did you use a particular oil and cooking method for the potatoes? They seem to be very golden but cooked thoroughly.
@zorbo77 I use Colman's all the time on roast beef, but never thought to put it in the steak tartare. Try it if you want... The potatoes are peeled, then quartered, parboiled and baked on low just enough to create a "skin" but still soft inside. You can also toss them in a little diced shallot and rosemary with a splash of olive oil. The ones in the video were actually sitting in the warm oven as I was making the video so were a bit harder than usual.
@luvbeers What great suggestions! It had actually never occurred to me to cook the potatoes that way. Do you toss the potatoes in a similar way to how you would toss a salad? I will perhaps try Colman's sometime but since it's my first time doing steak tartare (I'll heard ground round is good too), I'll try to follow your example.
This isn't steak tartare, it is steak à l'Americaine. Steak tartare was a variation on that dish; the 1921 edition of Escoffier's Le Guide Culinaire defines it as steak à l'Americaine made without egg yolk, served with tartar sauce on the side.
Great video I remember seeing it around a year ago. I shall be in Paris later this year are there any restuarants you would reccommend or better not risk it giving your experience eating out?
@Sobanski87 If you like beef, do not miss Le Sèvero. Just keep in mind the steak comes cooked in one fashion, medium rare. Do not go if you prefer it otherwise. Also try Bistro Paul Bert for lunch if you are a tourist before you visit the cemetery Père Lachaise.
I would personally love to make this at home, but myself and my husband are afraid of food-born illnesses that come with eating raw meats and eggs. Is there anywhere this could be avoided? I know that using precautions such as washing hands before preparing meals is very good, but what about finding the grade of meat needed for steak tartare?
@VikingLady219 Don't be so paranoid. It is beef, not poultry. Just get a good cut of filet or sirloin and you'll be fine. Make sure to chop it yourself. A long time ago I got sick from tartare at a reputable french restaurant in SF (Le Central I believe). I basically just threw up twice and then I was fine again. I will warn you that the first few times tartare might feel a bit awkward in your tummy (like butterflies), it is all mental, so have a nice glass of wine to wash it down with.
@luvbeers Sounds like a good plan. What do you think of the idea of finely chopping garlic or crushing it and mixing it in with the recipe? Not only will it add flavor, but garlic has antimicrobial properties. That was an idea, I wonder if it would work for this recipe......
@VikingLady219 I would think garlic is too pungent. You are in the long run eating tartare for the pure raw flavor of the beef. Anything you add should enhance the beef flavor, not compete or cover it up.
@morbidfox1 Now that sounds like a great idea. We do live close to a butcher shop and Osseo meat market has a reputation for being a great place to buy meat. :D
lovely video but is tartar really a "french meal"? I was brought up with tartar as a staple meal and thought it came from the tartar people. this is a very common meal in Poland.
@thejohnz0r depends if you want it as a course or a main dish. 250g split between my wife and I with some potatoes or croutons usually is enough, but I can definitely eat kilos of this stuff.
Although I would never eat steak tartare as I even hate rare cooked meat, I am very interested in that french dijon mustard......I LOVE mustard. Where can you buy that mustard without going to france?
Nice video, very clear presentation, and it helps that I've always wanted to try steak tartare and am more tempted now than ever. I also buy into the whole jazz-soundtrack/decanted-wine lifestyle choice. Thanks for posting it. (They still don't like like filets mignons to me.)
I'm sure you know your stuff, but that doesn't look to me like filet mignon. Filet mignon is cut from the tenderloin, and in my experience has invariably been narrower in cross-section and deeper in height than that. That looks to me like a couple of sirloins.
I don't really like the taste of raw eggs so I just mix it in. But yeah some people crack open a quail egg on top which is not as eggy as chicken eggs.
I was mesmerized with this. Loved the music, the info on the mustard, and I am willing to make the dish also. I have never had raw red meat, so I am a little nervous. I assume it is served at room temperature, yes?
@mark91345 room temperature yes but take the meat straight from the fridge to chop and eat immediately.... or else stick back in the fridge if you must wait 15-20 minutes before serving. It can settle a little strange in some people's stomachs the first few times so if you don't like it at first, try it some more times. Wine helps with the nerves ;-)
I'm french(nobody's perfect)and this recipe looks really good..like the typical steak tartare..and about mustard from dijon,is the best mustard in the world of course..cheers and thanks once again for this recipe.
Nice recipe. Just so you know (while I agree with using French Dijon) Grey Poupon uses real brown mustard seeds and real white wine and very few other ingredients.
Very nice video and great recipe, thanks. I think with the audio it would have been a little better if you lowered the volume of the music so it did not clash with your voice so much. But otherwised I loved it.
Well done! I am salivating! I am going to try this recipe. I am going to go with less shallots and more capers though. :) Thanks for the recipe and technique.
Looks supper yummy. For any one who's tried it how's it taste like. I like sushi so I've tried raw food before but I imagine beef would taste different.
thanks for the video! i've never had steak tartare before but the ingredients are delicious, i imagine they're excellent together. hopefully i'll try this recipe soon
I think both tunes are Dave Brubeck. I don't know the name of the first, but the second is "Take Five".
I like using meat with a little more internal fat, such as sirloin (the fat is where the flavor is!) I suggest that Grey Poupon works in a pinch, but a really good, grainy, French dijon is preferable. I also believe most Bistros and other preparations I have had include a splash of Cognac.
@4:45min. Sorry it is the best way to describe Grey Poupon. Kraft Foods ruined the original Maille recipe... However the canadian version is a bit better than the US counterpart.
@maewe - I always wanted to be a hand model... or an architect!
@panhead... Steak tartare with french fries, yes that is how it is done in Paris. I prefer croutons myself but was making the Parisian version Tartare de boeuf avec frites (minus the gallon of ketchup and Worcestershire sauce they add for tourists).
If it is your first time eating steak tartare, it may feel a little "heavy" in your stomach. You get used to it... try the first times thinly spreading it on croutons. Make sure to wash it down with young french wine like Beaujolais Nouveau.
Fresh parsley I am not a big fan of (except in turkey stuffing). If you want to use it, as some do, use just enough to add another flavour without covering or overpowering the others.
thanks mate i'm gonna make that tommorow........i'm glad you didn't but the egg yolk on top....thats the only thing that puts me off about this dish......
I've used your recipe a few times and it's fan-tastic.
koenanthebavarian 1 day ago
Thanks for the recipe. I'm going to make this tomorrow with a vegetable side.
liarsclub75 3 days ago
Great recipe segment, and everyone who said the music is too loud is squaresville, because Paul Desmond is the man!
bjustice 4 weeks ago
@bjustice you got it!
luvbeers 3 weeks ago
Which is the correct way to pronounce cornichon? You said both Corni-shon, and Corni-con?
armedbandit 1 month ago
@armedbandit sorry, "shon".
luvbeers 3 weeks ago
couldn't hear the instructions - music was too loud
TheSevenDaysInMay 1 month ago
lol real french Dijon, not that american "shit" Dijon , called gray poupon. LOL..
wildshotsintheair 1 month ago
hmmm.. it might be more fun if i just attacked a cow with a knife in one hand and a handful of pickles and capers in the other..
gartner10112 1 month ago
@gartner10112 don't forget the dijon!
luvbeers 1 month ago 5
@luvbeers and throw an egg at it when it's all said and done.
MarionetteKazuko 2 weeks ago
I want to go to your house for dinner!
Ermac97 1 month ago
Excellent!! A suggestion: the music it too loud (should be subtle). Difficult to hear your voice over the background music.
Strauchfiber 1 month ago
I'm impressed.It seems a very Nice way of making a steak tartare.congratulations, now I just have to try it.
themiro1968 2 months ago
Уникальный рецепт тартар из телятины /watch?v=dgaVg940G_I
bestplastic 2 months ago
Even if you're not??
34601k 2 months ago
@34601k (in Paris)
luvbeers 2 months ago
@34601k
In Paris!
wilamesillas 2 months ago
It always helps. Anyway it is a steak tartare recipe. I will make sure to visit your channel when I need advice about wine.
luvbeers 2 months ago
If it's young cheap wine there's no need for a decanter... ;-)
TheNogoidea 2 months ago
Hey, man, that's not the way you should pour red wine into the decanter. You must be gentle, otherwise you're doing much more harm than good.
TheNogoidea 2 months ago
@TheNogoidea It's young cheap wine. But thanks for the feedback.
luvbeers 2 months ago
be really good cooked ha...i'm a little reluctant to try this as is
PaePae3 3 months ago
@PaePae3 it is like rare steak dude, don't be a pussy.
luvbeers 3 months ago 4
making minced meat with a knife? this kid is dead serious
kbd668 4 months ago
GREW UP IN GERMANY.. i miss that stuff here in the states. nice work.
ultralight9 4 months ago
Yum. I would have to find a place that I could trust to buy the meat. I have never eaten raw meat before, though I eat raw sushi grade tuna all the time. I don't know why I am afraid that I will buy the wrong meat? Looks great. Thanks for the video.: )
peoniesfleur 4 months ago
iv always wanted to try this
dinoodlez3 4 months ago
lol not that fake american shit. i like this guy
kasonyaj1 4 months ago
Made me hungry as hell. Never tried it chips but now you opened a new dimension for me. Thank you.
This is for you negative voters: steak tartare is not for plebs... it's the food of the aristocracy and peerless warriors.
awaii90210 4 months ago
I would love to taste steak Tartare. I hate that people around call me nuts for wanting to eat raw meat with raw egg, but then again those same people are eating C - class meat, taken from animals that are genetically manipulated in a factory.
I appreciate good well made high quality beef, not commercially appropriate and trendy C - class hamburger crap.
2BCBattlefield 6 months ago
@luvbeers,
lol "no it is the free-market"
ChateauSiran1986 7 months ago
I called it "meat pie" when i was à kid... I ate it b4, but actually the movie called "wall street (1987)" brought me here, the mesl in that movie made me hungry, now i'm in bed and hungry as hell!
ChateauSiran1986 7 months ago
@ChateauSiran1986 Now you're not naive enough to think we're living in a democracy, are you buddy?
luvbeers 7 months ago
Nice summers day, steak tartare by itself with an egg yoak on top and a chilled glass of white wine!
nealcon 7 months ago
my parents are out of town, Im soo making this for dinner tonight!
Diavolino1988 7 months ago
This is one of my favorite dishes! Have you ever tried the steak tartare at Au Pied du Cochon? They serve it with some of the best french fries I have ever tasted. They are like tiny potato bricks that give the tartare an awesome taste!
Ermac97 7 months ago
@Ermac97 Next time I will! Thx for the tip.
luvbeers 7 months ago
its rawr?
knockerhead6 7 months ago
@knockerhead6 yes
luvbeers 7 months ago
is that even safe and what does it taste like..?
knockerhead6 7 months ago
@knockerhead6 It is safe as long as the meat is not contaminated. I have eaten it a million times and the only time it has made me sick was once at Le Central in San Francisco. Even then I only vomited once and felt fine afterwards. Tastes a bit like rare hamburger.
luvbeers 7 months ago
@knockerhead6 Probably like a raw hamburger since that's what it is lol
GaijinPrincess 6 months ago
@GaijinPrincess When you serve it with fries like they do in Paris it does taste a bit like a rare burger. When you eat it like a spread of bread (a crusty bread lightly toasted or large croutons) it tastes like rare steak.
luvbeers 6 months ago
What is a cornicone? Where can I find this? Is it different than cornichon?
tomhowardlulu 7 months ago
@tomhowardlulu yes cornichon they are small french pickles.
luvbeers 7 months ago
I am from Paris and all I can say is that your steak tartare is right on. Thanks for a great relaxing video. Merci.
nexus040670 7 months ago
Mr. Bean would love this.
xRaIDeNx69 8 months ago 24
@xRaIDeNx69 No he wouldn't ;-)
luvbeers 8 months ago
@xRaIDeNx69 LOL I always associate Mr Bean with steak tar tar.
sallyos06460 5 months ago
@sallyos06460 The expression on his face... priceless.
tangens0 4 months ago
did you film this in austria? the cornichons and capers look familiar;)
McBenson 9 months ago
@McBenson Yes I live in Vienna :-) You?
luvbeers 8 months ago
@luvbeers me too. 18th district.funny coincident;)
McBenson 8 months ago
@McBenson I just renovated and moved into a new apartment in the 15th near Johnstraße (Bus 10A Märzstrasse). Let me organize and clean the flat and then we can have in the next weeks a steak tartare night!
luvbeers 8 months ago
@luvbeers sounds nice.I'll have to pass tho, theatre summer season is starting and I'll be working 24/7.but stop by carinthia and I'll show you a place with great steak tartare.
McBenson 8 months ago
@McBenson ah just got back from Villach actually.
luvbeers 8 months ago
Great video--I can't wait to try it! I have two petites questions!
1) What do you think about using English mustard such as Colman's instead of French mustard? I'm not trying to start a new war between the English and French.
2) Did you use a particular oil and cooking method for the potatoes? They seem to be very golden but cooked thoroughly.
zorbo77 9 months ago
@zorbo77 I use Colman's all the time on roast beef, but never thought to put it in the steak tartare. Try it if you want... The potatoes are peeled, then quartered, parboiled and baked on low just enough to create a "skin" but still soft inside. You can also toss them in a little diced shallot and rosemary with a splash of olive oil. The ones in the video were actually sitting in the warm oven as I was making the video so were a bit harder than usual.
luvbeers 9 months ago
@luvbeers What great suggestions! It had actually never occurred to me to cook the potatoes that way. Do you toss the potatoes in a similar way to how you would toss a salad? I will perhaps try Colman's sometime but since it's my first time doing steak tartare (I'll heard ground round is good too), I'll try to follow your example.
zorbo77 9 months ago
at 8:31 you say "MIXING the meat" and it goes along perfectly with the saxophone in take five hahahaha
ffwoodycooks 9 months ago
This'll be my choice of last meal while on my deathbed, but with a glass of fine bourbon.
retrohippie 9 months ago
Isnt it better to chopp the meat first and then add the other ingredients in order to calculate the taste better?
rik4el 10 months ago
@rik4el Perhaps, but I have the amounts pretty much down to my liking. If you are a beginner it would make sense to add the others last. thanks!
luvbeers 10 months ago
good videos....congrats good stuff
EasyRecipesHQ 11 months ago
This isn't steak tartare, it is steak à l'Americaine. Steak tartare was a variation on that dish; the 1921 edition of Escoffier's Le Guide Culinaire defines it as steak à l'Americaine made without egg yolk, served with tartar sauce on the side.
wpc1013 11 months ago
Really a beautiful job , thanks for posting!
jonbert123 11 months ago
Really enjoyed the vid!!
TheVittleVlog 1 year ago
nice, have you ever tried to add a bit of cognac? very tasty combination.
adrenendone 1 year ago
@adrenendone I have used cognac dijon actually.
luvbeers 11 months ago
mejor que unas patatas fritas para acompañar, unas tostadas de pan
gelugm 1 year ago
@gelugm Estoy de acuerdo, pero en París es por lo general con patatas fritas
luvbeers 1 year ago
Great video I remember seeing it around a year ago. I shall be in Paris later this year are there any restuarants you would reccommend or better not risk it giving your experience eating out?
Sobanski87 1 year ago
@Sobanski87 If you like beef, do not miss Le Sèvero. Just keep in mind the steak comes cooked in one fashion, medium rare. Do not go if you prefer it otherwise. Also try Bistro Paul Bert for lunch if you are a tourist before you visit the cemetery Père Lachaise.
luvbeers 1 year ago
@luvbeers Thank you very much for your help!
Sobanski87 1 year ago
Next time you should take 2 knifes and WACHACHACHACHACHACHA
just to make it faster.
Mr1diot 1 year ago 14
@Mr1diot I like that idea... I always wish I was a better chopper.
luvbeers 1 year ago
I made a protein shake before he finished his first sentence.
(and I wasn't even watching porn - bon appetit ! ).
nsaminder 1 year ago
listening to take 5 while you plate one of my favourite dishes was just amazing!
chickachickabahbah 1 year ago
I would personally love to make this at home, but myself and my husband are afraid of food-born illnesses that come with eating raw meats and eggs. Is there anywhere this could be avoided? I know that using precautions such as washing hands before preparing meals is very good, but what about finding the grade of meat needed for steak tartare?
VikingLady219 1 year ago
@VikingLady219 Don't be so paranoid. It is beef, not poultry. Just get a good cut of filet or sirloin and you'll be fine. Make sure to chop it yourself. A long time ago I got sick from tartare at a reputable french restaurant in SF (Le Central I believe). I basically just threw up twice and then I was fine again. I will warn you that the first few times tartare might feel a bit awkward in your tummy (like butterflies), it is all mental, so have a nice glass of wine to wash it down with.
luvbeers 1 year ago
@luvbeers Sounds like a good plan. What do you think of the idea of finely chopping garlic or crushing it and mixing it in with the recipe? Not only will it add flavor, but garlic has antimicrobial properties. That was an idea, I wonder if it would work for this recipe......
VikingLady219 1 year ago
@VikingLady219 I would think garlic is too pungent. You are in the long run eating tartare for the pure raw flavor of the beef. Anything you add should enhance the beef flavor, not compete or cover it up.
luvbeers 1 year ago
@VikingLady219 I think garlic here would over power the flavour....if your beef is fresh and well handled, you wont need to worry about getting sick
tonytang2222 1 year ago
@VikingLady219 the best way to do it is to go to a butcher and get it fresh and prepare it right away
morbidfox1 1 year ago
@morbidfox1 Now that sounds like a great idea. We do live close to a butcher shop and Osseo meat market has a reputation for being a great place to buy meat. :D
VikingLady219 1 year ago
lovely video but is tartar really a "french meal"? I was brought up with tartar as a staple meal and thought it came from the tartar people. this is a very common meal in Poland.
duloup 1 year ago
somehow, i got to this video after watching mr. bean clips...
N6600 1 year ago
250g will only be enough for one normal meat loving person.... not 2...
thejohnz0r 1 year ago 2
@thejohnz0r depends if you want it as a course or a main dish. 250g split between my wife and I with some potatoes or croutons usually is enough, but I can definitely eat kilos of this stuff.
luvbeers 1 year ago
i gotta try this once
TurtLePimpin 1 year ago
I really don't know what to say about this recipe.
It's an acquired taste i'm sure.
I've eaten raw fish before (Tuna, Trout and Salmon) but not beef or pork.
glitch509 1 year ago
I'm gonna try this one.... Thanks for the inspiration!
greenvalet 1 year ago
Thank You! Excellent.
cliffcox66 1 year ago
The chips look great. How did you make those?
biggestdale 1 year ago
@biggestdale
peel lots of potatoes, quarter and blanch them for a couple minutes before roasting
luvbeers 1 year ago
Although I would never eat steak tartare as I even hate rare cooked meat, I am very interested in that french dijon mustard......I LOVE mustard. Where can you buy that mustard without going to france?
GAYPRIDE1985 1 year ago
raw steak eh?
aplayaz2000 1 year ago
I only ever eat this in Paris. Wonderful dish, but needs to be prepared properly - as this vid shows!
SecretTheatre 1 year ago
you sound like a babe. too bad your married.
thisissocool333 1 year ago
That looks farken delicious. I really need to stop watching food vids at this time of the evening. Haha... Rated and subbed!
HaligonianType1 1 year ago
Nice video, very clear presentation, and it helps that I've always wanted to try steak tartare and am more tempted now than ever. I also buy into the whole jazz-soundtrack/decanted-wine lifestyle choice. Thanks for posting it. (They still don't like like filets mignons to me.)
lexo30 1 year ago
I'm sure you know your stuff, but that doesn't look to me like filet mignon. Filet mignon is cut from the tenderloin, and in my experience has invariably been narrower in cross-section and deeper in height than that. That looks to me like a couple of sirloins.
lexo30 1 year ago
@lexo30 I had the butcher cut them a bit thinner from the broad end of the tenderloin so it is easier to chop.
luvbeers 1 year ago
@luvbeers Ah, okay. Good idea.
lexo30 1 year ago
this video is so sexy!
Voodoofreak35 1 year ago
30 seconds into it.. i already love this video. setting and music makes a huge difference
queenzlink247 1 year ago
don't forget to put egg yolk on top
InspireYourMobile 1 year ago
@InspireYourMobile
I don't really like the taste of raw eggs so I just mix it in. But yeah some people crack open a quail egg on top which is not as eggy as chicken eggs.
luvbeers 1 year ago
Best cooking video ever made! Perfect dish, perfect soundtrack!
lisonlilac 1 year ago
I was mesmerized with this. Loved the music, the info on the mustard, and I am willing to make the dish also. I have never had raw red meat, so I am a little nervous. I assume it is served at room temperature, yes?
mark91345 1 year ago
@mark91345 room temperature yes but take the meat straight from the fridge to chop and eat immediately.... or else stick back in the fridge if you must wait 15-20 minutes before serving. It can settle a little strange in some people's stomachs the first few times so if you don't like it at first, try it some more times. Wine helps with the nerves ;-)
luvbeers 1 year ago
looks good!
wncheeta 1 year ago
"fake american shit" lol :)
mohammadmurtaza 1 year ago
@mohammadmurtaza true!get real dijon!
lisonlilac 1 year ago
I'm french(nobody's perfect)and this recipe looks really good..like the typical steak tartare..and about mustard from dijon,is the best mustard in the world of course..cheers and thanks once again for this recipe.
demainjaipiscine 1 year ago
so.. did you get laid that night?
joakorey 1 year ago
Nice recipe. Just so you know (while I agree with using French Dijon) Grey Poupon uses real brown mustard seeds and real white wine and very few other ingredients.
1gdfjf 1 year ago
@1gdfjf
Canadian mustard seed and NY kosher wine leaves a bit to be desired however.
luvbeers 1 year ago
Very nice video and great recipe, thanks. I think with the audio it would have been a little better if you lowered the volume of the music so it did not clash with your voice so much. But otherwised I loved it.
ornitorrinco01 1 year ago
is the blood from the steak cut already drained at where you purchased it or do you have to do something special to get it out?
vesperus1981 1 year ago
Looks amazing. I've always wanted to try steak tartare, but never had the chance. This is coming from a 15 year old btw lol.
LeonsProductions 1 year ago
UGGGGGGH! Grossed out to eat raw meat......!!!!
onthemoney90 1 year ago
I'll try this tomorrow
mortemdei 1 year ago
just wondering but does the taste change when you cook it??
fatmanlee7 1 year ago
can you please tell me the name of the song playing from 8:10!!?
thank you!
ivozig 1 year ago
it's called 'Take 5' by Dave Brubeck :)
Minnie64 1 year ago
This guy is good.
bleekblock 1 year ago
excellent lighting, music was warm, nice arms ;)
swimmerboy6 1 year ago
great video nice recipe I would like to try it with Kobe beef.
siulsomar17 1 year ago
i live in south eastern ohio, Originally from the UK. No one believes me here when I talk about eating this dish ,,they think I am crazy
lerxt42 1 year ago
Nice Video man! I really enjoyed watching this!
Andronover611121 2 years ago 6
I, for instance, use Chipotle and garlic and green onion in mine and I leave the steak nearly cubed.
rbarghouti 2 years ago
Miam, ça a l'air super bon! Quel vin accompagne ce plat?!
Meerva 2 years ago
@Meerva
Mâcon c'est pas mal.
alainbbc 2 years ago
@alainbbc
Merci beaucoup!
Meerva 2 years ago
Well done! I am salivating! I am going to try this recipe. I am going to go with less shallots and more capers though. :) Thanks for the recipe and technique.
cvogelratgirl 2 years ago
Looks supper yummy. For any one who's tried it how's it taste like. I like sushi so I've tried raw food before but I imagine beef would taste different.
whitefangv 2 years ago
Love the "take 5" at the 8:20 mark.
ericsahadeo 2 years ago
no garlic?
rastafarievers 2 years ago
Looks very tasty - maybe a little too much shallot for my taste but hey - I wouldn't send it back! Well done.
fishybishbash 2 years ago
very relaxing and nice video:) thanx a lot
love steak 'tartare' mmmm...............
mtlilr 2 years ago
thanks for the video! i've never had steak tartare before but the ingredients are delicious, i imagine they're excellent together. hopefully i'll try this recipe soon
youcandance12345 2 years ago
I find this vid unbelievably relaxing. and it is so nice to see, in our harried world, someone just take a little time and care..
threefingers333 2 years ago 17
@threefingers333 I agree. It is rather cozy.
HaligonianType1 1 year ago
The other song is Strange Meadow Lark. Both off of Dave Brubeck's 1959 album "Time Out". Easily one of the top 10 jazz albums of all time.
luvbeers 2 years ago
zmystico:
I think both tunes are Dave Brubeck. I don't know the name of the first, but the second is "Take Five".
I like using meat with a little more internal fat, such as sirloin (the fat is where the flavor is!) I suggest that Grey Poupon works in a pinch, but a really good, grainy, French dijon is preferable. I also believe most Bistros and other preparations I have had include a splash of Cognac.
JeffinEdina 2 years ago
what is that decanting bottle called? Should I ask for a "decanting" glass? Nice video and sweet music.
KhanSlayer 2 years ago
decanter
luvbeers 2 years ago
What is the name of the SONG that is playing...I LOVED IT!
zmystico 2 years ago
@4:45min. Sorry it is the best way to describe Grey Poupon. Kraft Foods ruined the original Maille recipe... However the canadian version is a bit better than the US counterpart.
@maewe - I always wanted to be a hand model... or an architect!
luvbeers 2 years ago
Ahh, I was looking in the intro. Well how does raw meat taste like anyway?
AlucardZero 2 years ago
It tastes like a really good hamburger when you eat it with pommes. If you use croutons, it tastes like beefy pate.
luvbeers 2 years ago
wonderful hands
maewe 2 years ago
so you can eat raw beef? i never had this haha
FlipSnipeZ 2 years ago
@panhead... Steak tartare with french fries, yes that is how it is done in Paris. I prefer croutons myself but was making the Parisian version Tartare de boeuf avec frites (minus the gallon of ketchup and Worcestershire sauce they add for tourists).
luvbeers 2 years ago
Steak tartare with french fries? EGADS!
panhead1219 2 years ago
Good idea... will make a separate track next time.
luvbeers 2 years ago
Nice video. But if you're not gonna do a voice over, might wanna make sure the music volume isn't higher than the actual video.
:)
Zuhzuhzombie 2 years ago 2
I also eat it with croutons made from sliced ciabatta, but isn't rye a bit strong to enjoy the delicate flavour of steak tartare???
luvbeers 2 years ago
One of my favorite dishes, except I will admit that I love to eat it with German rye bread instead of fries.
JackNeedles 2 years ago
It's also really nice to have a dash of calvados, cognac or whiskey to give it a bite
k3vi0 2 years ago
I just made your recipe, eating it now.
I hope i don't get sick.
Tastes great though
roan33 2 years ago
Yeah at the beginning when I said the 4 main parts I forgot to say shallots... but later in the video I remembered ;-)
luvbeers 2 years ago
LOL I'll watch the whole video first next time, my appoligies. Great recipe by the way; thanks for the recipe!
Inmate12355 2 years ago
shallots? When i tried Steak Tartare in Hungary it had shallots also.
Inmate12355 2 years ago
looks amazing! thanks for the video. i feel so hungry now!!
kieranarama 2 years ago
If it is your first time eating steak tartare, it may feel a little "heavy" in your stomach. You get used to it... try the first times thinly spreading it on croutons. Make sure to wash it down with young french wine like Beaujolais Nouveau.
luvbeers 2 years ago
very nice video! Very clear and to the point. Thanks
ilhunting 2 years ago
Damn that looked like awesome cooking. You've inspired me to try it now.
rapidfiredude 2 years ago
wont you get sick from eating raw meat?
great video though!
adonist7 2 years ago
You should use very fresh meat.
Moscvitch 2 years ago
cant you get sick from eating raw meat?
adonist7 2 years ago
nice vid
aplayaz2000 2 years ago
Although we have a slightly different recipe to you... my friend wants to try this tomorrow night. This video was very useful for tips. Thank you.
Yours looks good... i sure hope ours turns out and tastes good too.
koopa90 2 years ago
anchovies are a no no.
luvbeers 2 years ago
its good to see someone that uses quality products and enjoys good cuisine... i may use that recipe this fri.
iamwealthy01 2 years ago
How about anchovies?
fmc73 2 years ago
Fresh parsley I am not a big fan of (except in turkey stuffing). If you want to use it, as some do, use just enough to add another flavour without covering or overpowering the others.
luvbeers 2 years ago
How do you feel about fresh parsley?
fmc73 2 years ago
Let me know how it turns out!
luvbeers 2 years ago
thanks mate i'm gonna make that tommorow........i'm glad you didn't but the egg yolk on top....thats the only thing that puts me off about this dish......
unchie979 2 years ago