When i used to live in Paris, i lived near the most famous restaurant/ cafe in the golden triangle and i used to go there at least 3-4 times a week. This is before i knew how to cook. But i definitely knew how to eat. The thing i ordered more than anything is the steak tartare with frites and salad. OMG! What a divine meal. Diced fresh raw beef seasoned to the T and served with lovely crunchy salty fries with a green salad. All gobbled down in a second. This place was famous for it. There would be queues outside just to get a bite. How lucky was i?
So the other day i made this for my clients and i made a little extra to give my husband thinking it would bring back so many memories of France, french cuisine, a romantic dinner... whatever. But nothing. He didn't even know what i was talking about. I nearly fainted. How could someone not know what steak tartare was? Is that normal? Anyway i gave him some and his face just literally began to melt and have this funny look, which he usually gives when something is right up his street.
So today i decided that this was for dinner. I bought the most beautiful meat from my butcher explaining that it was going to be eaten raw so i can get the absolute most fresh piece they have. You have to get fillet. It may be a little more expensive but because it doesn't have stringy bits or veins, or sinew it make the meat so tender and succulent. You don't really want to start chewing this dish and getting your teeth into it. You want it to be like butter.
In restaurants we usually serve 150g per portion with chips and salad. But i was feeling a little piggish as my appetite has grown considerably since i gave up smoking (another story) and gave each one of us around 280g of beef.
150g fillet beef per person
2T of mayonnaise
1 shallot diced
1 teaspoon mustard (Dijon)
Tabasco to taste
Salt and pepper for beef
a small handful of rinsed capers
Handful of parsley
- Dice the meat and set aside
- Dice the cornichons and capers and parsley and set in a bowl
- Add the mayonnaise, mustard and ketchup and mix.
- Add the chopped parsley and the meat adding a little cracked black pepper and check if you need salt. You may not as the capers are quite salty even when rinsed. I like to add alot of tabasco as i love the heat in combination with the sweet fillet of beef.
This dish is just so fool proof and so perfect for parties as you can prepare everything before hand and just mix at the end so its technically a no fuss dish.
Enjoy with red wine, fries and some baguette. I always like to literally clean the plate with my bread. I feel very french when i eat this. And so will you.