 There is a lot of history around steak tartare originating from Slavic regions of raw meat with tartar sauce to a French interpretation in the 1980s which was just meat with egg yolk. I'm going to show you guys how to make steak tartare in two ways primarily. A very very classic preparation and then kind of like a kitchen sink preparation like everything you could possibly put in a steak tartare. Now for those of you following a carnivore diet and meat personally I really do prefer just beef salt and egg yolk and not even salt just raw beef and raw egg yolk to me is delicious but when you take it and you spread it on bread it's a way different dish. So keep in mind the level of seasoning in this meat if you make a steak tartare recipe like normal and you put a spoonful of it in your mouth it's probably going to be over seasoned because it's meant to be spread on toast or bread in a small amount. So I'm not going to hold back on the seasoning in this for the sake of the integrity of the recipe but keep in mind if you guys are going to just eat the tartare itself then definitely go way lighter on the seasoning. Of all the steak tartare recipes I looked at almost all of them had a few key ingredients mustard seemed to be mandatory shallots as well in addition to capers then of course salt, pepper and I have some eggs over there for egg yolk. So really the only classic ingredients that are necessary in a steak tartare are of course the beef mustard, shallot, caper, salt, pepper, egg yolk partially nothing else. Now the variations that you see on steak tartare might include things such as Worcestershire sauce and Worcestershire sauce has anchovy and garlic in it which I also have here and those things are also included sometimes in tartare recipes so by using anchovies and garlic you can kind of replicate the flavor of Worcestershire sauce without actually using it. Chili is sometimes added here I actually have a homemade sriracha with chili and garlic sometimes they add lemons to steak tartare just a little bit of lemon juice and sometimes they even add cornerstones or some pickles which I actually don't have here. If I only show you guys one thing it would be this the importance of hand chopping the beef fresh and yeah I love regular ground beef but this is what makes the difference between a good steak tartare and an amazing steak tartare. Now the reason I like tenderloin is mainly because it's really easy to cut and it doesn't have a lot of flavor which helps pick up the other flavors and yeah the same with carpaccio. A little snack for me. The easiest way to dice this the french cod a brunois a very fine dice although I don't know if I will call mine a brunois. Just make fairly thin as thin as you can really slices and I'm going to layer these on top of each other. Alright so after I layer those slices of beef on top of each other I'm going to press it down and the tenderloin is so soft it goes flat very easily. Now what I do is I go across with a sharp knife chop it one way and I turn it the other way and I chop it the other way. So that's that's all you really have to do for the beef. To me that's perfect I love that coarse texture you could chop it finer if you want to but that's what I like. Now in a lot of restaurants and the way I would personally serve it myself is I would literally just season all of the meat with salt and pepper and I'd serve it with an egg yolk and then I would serve all of these accompaniments on the side and then the guests can choose whatever they like but in this video we're just going to do two classic takes on the steak tartar. So we're going to do one the original recipe with the simple ingredients and then we're going to throw everything in it. So this is going to be the first recipe and I have a scale here just to you know so we get an accurate metric of how much of each thing we're adding and this is this is more of a taste test this is not going to be a false portion or serving. So here I have 50 grams of beef to 50 grams of beef I want to add 10 grams of mustard here I have an old-fashioned mustard I also have another one of these that's not a whole grain the only important thing and the reason I like this mustard is because the only ingredients are mustard vinegar water and salt that's it nothing else I'm going to go with five grams of mustard for 50 grams of beef now we have to add two grams of shallots and I like using a grater because to get shallots this fine I really don't have the knife skills to do it that's about two grams that's plenty so two grams of shallots I want to add about two grams of capers now and our pepper a few cracks of pepper just a tiny pinch of sea salt and then here I have the parsley parsley is always added so I'm just going to mix this together and I'm going to let the flavors sit for a few minutes just to marry together let the salt season the meat a little bit there's classic beef tartare number one steak tartare number two we're going to do the exact same thing except we're going to add everything to this so we're going to add the ingredients that we previously added in addition to other ingredients five grams of mustard two grams of shallots about two grams of capers parsley pepper salt and now is where we get some differences now we're going to add a little bit of anchovy this is going to add some umami some real savoriness to the dish and now we're going to add garlic and chili there's garlic in here there's some chili in here a little bit of honey in here so I don't have to chop up some garlic because it's in here and this is essentially just sriracha just homemade sriracha so put a little bit of that in there it's very potent so I don't want to add too much so again that's chili and garlic and now I'm just going to squeeze a tiny bit of lemon juice over just a little bit now I'm going to mix this up and I will let these sit for a few minutes while I clean up this mess I made oh also what I'm going to do is I'm just going to season the plain meat with salt and pepper and I'm going to try the plain one and compare it to this too so we'll just have a regular version that I would normally eat all right moment of truth which tartar is the best so first I'm just going to have some plain beef with salt and pepper oh I almost forgot the egg yolk so I have some duck eggs here duck eggs are a lot richer than regular eggs that's why I like them I get these at a local farm or local Asian market so what I like doing is just I put a sprinkle a little more salt on the egg yolk too I love this it's amazing every time I love it now I'm going to try the classic beef tartar the one with the mustard shallot capers and parsley this is pretty good I've had a lot of steak tartar and it's just really classic done well with good ingredients not over seasoned which is very important a little bit of kick from the mustard and shallot now we're going to have the kitchen sink beef tartar and this has the shallot the capers the mustard the parsley in addition to chili garlic anchovy and lemon juice so just about everything you could add to a steak tartar that you see on a restaurant menu is in this I don't think I would that's unfortunate don't like the chili in this the garlic gives it too much like punch the anchovy I'm sure the anchovy is a great addition regardless and that squeeze of lemon juice is but the chili and the garlic should probably stay out of beef tartar overall you know I think I mean I really just like beef tartar salt pepper egg yolk I think it's delicious on its own especially if you're going to spread it on bread maybe opt for the classic recipe so I guess we could talk about food safety a little bit buying ground beef from the supermarket and eating like that is not a good idea you generally want whole cuts from high quality animals to minimize bacteria I mean I've been eating raw meat for six seven years and I've not once been sick from eating raw meat seafood on the other hand I have been sick from eating oysters so as long as you're not going to like the supermarket and buying ground beef in a tube and trying to eat it raw like tartar you're not going to have any problems and I law I do know people that do that and don't have problems I wouldn't recommend it so if you guys would like to support me please just share the video let me know how you like this style and format I really like exploring the origin of the recipe what it's typically made with how you can alter it and almost kind of doing a little bit of like recipe research while filming the video for you guys just to give you guys an idea of what you can do if you guys want to check out my amazon shop down below it has some products that I used here if you guys want to go on my patreon I might start doing patreon only videos let me know what you guys would like to see and if you guys want to reach out to me for one-on-one consultations in regards to anything from cooking to diet to health to sun exposure you can shoot me an email frankatefano at gmail.com or reach out to me on my website below