Sunday, 20 December 2009

Steak Tartare Canapé....Mood= Raaaaaaw

I love canapés, and when they are done right, they can be a real hit. I never ever serve those tiny canapes that are literally like eating air. I have good solid, almost 2 bites worth of canapes which always makes everyone happy. I feel almost cheated when i see what other caterers serve. It is just wrong!

One of my favourite canapés is steak tartare. I love this dish gengerally, and when we turned it into a bite size, I just thought I had hit the jackpot. It looks great, has everything in it that would normally be part of steak tartare and goes down so well. It is one of my biggest sellers, and is so easy to serve. You can have it served on a spoon as i have done or you can place it on a crostini of your choice, but make sure it is crunchy as it will soften with all the juices from the dish.

The name of the dish is thought to have origniated from an ethnic people of eastern Europe and Asia, called the TATARS. They were belived to not have have time to cook thier food, so they would place their meat under their saddles and by the end of the journey, their meat would have been tenderized. And that's how they ate it. So i guess it could have been a possibility. Little did they know that their idea of eating raw meat would soon become a delicacy all over Europe. With out the saddle and horse of course ....


100g of beef fillet per person
6 Cornichons (sliced and diced)
6 Capers, washed and diced
2T mayonnaise
1t Ketchup
1t diced shallots
1T chopped parsely
1t mustard
Tabasco (to your taste)
salt and pepper


  • In a bowl mix together, mayonnaise, ketchup, capers, cornichons, shallots, and tabasco. 
  • Slice lengthways and then again till you have small cubes of meat. If you like them smaller, go over them again.
  • Add salt and pepper to the beef and add the parsley. 
  • Add the beef to the mixture and mix well.
  • You want it to coat the meat, not drown it. 
  • Then check for seasoning. Add a little more of this and that to suit what you prefer, but that is the base for me. I like to always add a lot more tabasco, and cornichons, but thats my taste....

Enjoy them with a glass of champagne, and be merry!!


Anonymous said...

These look so nice. And seem quite easy to make. Love steak tartare. Thanks for posting

Soraya said...

Made these, and they were really great. They looked so professional. Thanks for the post

Janet said...

Yumm! I love thsi idea of a tartare on a spoon in one bite....

Joudie's Mood Food said...

Hi Janet, they are a great treat for a party, or any excuse to eat them. I love making these with a side of chips.... Very french and very delicious..