Serious Eats: Recipes
Sunday Brunch: Steak Tartare
Editor's note: Each Saturday morning we bring you a Sunday Brunch recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
Those who love steak tartare generally have very strong opinions about how it should be served. Ground or chopped, seasoned in the kitchen or at the table; even the array of ingredients that can be included is always in question. This version is an over-arching recipe so that those who haven't quite formed a solid opinion can try a few variations.
Depending on your budget, either eye of round or tenderloin can be used—and truthfully, both can be equally delicious if prepared properly. If you've never made steak tartare before, spring for the tenderloin and have the butcher trim if for you; that way, you won't have to worry about anything other than the final mince and season.
About the author: Sydney Oland lives in Boston where she completed her graduate work in Gastronomy and Food Studies in 2009, after a Professional Chef diploma from the Cambridge School of Culinary Arts. Find more information at www.sydneyoland.com (or read www.eatingnosetotail.com)