And that includes me. I’m talking about my steak.
So here’s something I have yet to understand — Steak Tartar.
Why?
I think this is one of those topics where you either love it or you hate it. I’ll let you decide where I stand.
If you don’t know what it is, basically it’s raw meat mixed with other ingredients. The folks over at Cooks.com suggest serving it atop pumpernickel or toasted French bread.
People love this stuff!
This particular recipe calls for freshly ground filet mignon or top sirloin. Now that I like . . . if it was cooked!
Here’s the recipe from Cooks.com:
| STEAK TARTAR | |
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1 lb. filet Mignon or top sirloin, freshly ground, med. grind Don’t use any other grade of beef. Mix together all ingredients lightly to avoid packing the meat too much. Mound steak tartar on chilled plates and serve immediately with thinly sliced pumpernickel or toasted French bread. Serves 3-4. |
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You can check out their entire page on the matter here:
http://www.cooks.com/rec/view/0,191,159168-250196,00.html
If you decide you’re game for it, let me know how you like it!
