Steak Tartar a la Saint-Tropez
Print Recipe
Never ate raw meat? The mere thought turns your belly inside out? Well, this is my very special recipe from Plage Moorea at Saint-Tropez in southern France where I worked two summers in the 70s. I've eaten many variations of Steak Tartar, but none can hold a candle to this one. I've served it to people who gave me the "look" at first, then asked for seconds. Be brave, try this on a hot summer day! I have never measured the ingredients, so the ones listed below are approximate. Serve chilled.
Servings Prep Time
4 people 30 min
Cook Time
0
Servings Prep Time
4 people 30 min
Cook Time
0
Steak Tartar a la Saint-Tropez
Print Recipe
Never ate raw meat? The mere thought turns your belly inside out? Well, this is my very special recipe from Plage Moorea at Saint-Tropez in southern France where I worked two summers in the 70s. I've eaten many variations of Steak Tartar, but none can hold a candle to this one. I've served it to people who gave me the "look" at first, then asked for seconds. Be brave, try this on a hot summer day! I have never measured the ingredients, so the ones listed below are approximate. Serve chilled.
Servings Prep Time
4 people 30 min
Cook Time
0
Servings Prep Time
4 people 30 min
Cook Time
0
Ingredients
  • 1 lb JX Ranch Sirloin, ground remove any fat; cut meat into chunks before grinding
  • dash salt, white pepper
  • 2 Tbsp a good Dijon Mustard Please, use the good stuff
  • 1 egg yolk
  • 1/4 cup Extra virgin olive oil
  • 1/4 cup Ketshup
  • 1/4 cup Worcestershire sauce
  • dash Tabasco
  • dash Cider Vinegar
  • dash lemon juice
  • 1/4 cup pickled cucumber, minced
  • 1/4 cup fresh onion, minced
  • 1/8 or more cup capres, minced
  • dash fresh parsley, minced
Instructions
  1. I know the ingredient list looks long, but you only need to chop the onion and capers... Mix the salt, pepper, mustard, egg yolk and olive oil with a whisk.
  2. Add the ketshup, Worcestershire sauce, tabasco, vinegar and lemon juice.
  3. Add the minced pickled cucumber, onions, capres and parsley. Stir well.
  4. Add the well ground (twice?) Sirloin and stir well. It will have a creamy consistency.
  5. Serve immediately or cover and chill in fridge to eat a little bit later. Should be served within an hour.
  6. You eat this very cold with Pain Riche, or French Bread (if you eat the French way, you never slice or cut the bread, you break pieces off it). A chilled bottle of rosé wine, or white wine, goes well with this dish. And, if you want to make it really French Provencale, you make a Salade niçoise too (tomatoes, tuna, hard-boiled eggs, olives, and anchovies, dressed with a vinaigrette). This will quickly become a summer favorite! Bon appétit!