This recipe and another I have mention nothing about cooking the ground beef.
What am I missing here?
Steak Tartare
Recipe Summary Yield: 4 servings 2 anchovy fillets 2 cloves of crushed garlic, peeled 1 teaspoon capers 1 egg 2 tablespoons Dijon mustard Salt Freshly ground black pepper 1/4 cup olive oil 1 pound freshly ground beef tenderloin 2/4 cup minced shallots 4 tablespoons chopped egg whites 4 tablespoons chopped egg yolks 4 tablespoons brunoise red onions 4 tablespoons finely chopped fresh parsley leaves 8 slices of white bread, crust removed, tossed in olive oil, seasoned with salt and pepper and toasted
In a small wooden mixing bowl, combine the anchovy, capers and garlic. Using the back of a fork, crush the two and form a paste. Add the egg and mustard. Whisk well. Season with salt, pepper and Worcestershire sauce. Whisk in the oil, to form an emulsion. In a cold mixing bowl, combine the tenderloin and shallots. Season with salt and pepper. Add the emulsion and mix well. Form the tartare into 4 ounce rounds, about 1-inch thick. Place in the center of four cold plates. Garnish each with traditional garnishes. Serve with toast points. -- ========================================================= "If they do not now accept our terms, they may expect a rain of ruin from the air the like of which has never been seen on this earth," President Harry S. Truman. =========================================================
"The Wolf" <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
This recipe and another I have mention nothing about cooking the ground beef.
What am I missing here?
Steak Tartare
On the assumption you're not trolling, allow me to inform you that steak tartare is made with raw beef. I think it's a good test of a restaurant, even tho' no cooking is involved.
On Fri, 02 Jan 2004 15:33:32 GMT, The Wolf <[email hidden]>
Quoted message said:
This recipe and another I have mention nothing about cooking the ground beef.
What am I missing here?
Nothing. Steak tartare by definition uses raw ground beef, preferably a very fine cut of steak ground on the spot by your local butcher. You do not cook the beef for steak tartare. Bon appetit!
jmcquown wrote: > > The Wolf wrote: >> This recipe and another I have mention nothing about cooking the ground beef. >> >> What am I missing here? >> >> Steak Tartare > > Tartare is raw beef. > > Jill
Now, Jill, quit playing with the trolls. Tsk tsk.
nancy
Can't I just feed it one more time?! Please? Please?!
Jill
If you feed it, it's yours and you have to take it home with you.
BOB
Good! At what should I set the oven temperature? <G>
jmcquown wrote: > > The Wolf wrote: >> This recipe and another I have mention nothing about cooking the ground beef. >> >> What am I missing here? >> >> Steak Tartare > > Tartare is raw beef. > > Jill
Now, Jill, quit playing with the trolls. Tsk tsk.
nancy
Can't I just feed it one more time?! Please? Please?!
Jill
If you feed it, it's yours and you have to take it home with you.
BOB
My Wife of 31 yrs ( deceased) was in Germany during the WW2 "occupation" yrs while was in Japan for same. In Germany TARTAR is a delicacy and has been for probably centuries?? She ate TARTAR regulalry and even ate all beef very RARE as well. Germany has many other odd delights as well. Germany is essentially split between Bavaria, who are considered a hill Billys are here? and Northern (the SNOBS) who claim superiority due to Birth rights?? What ever that means?? LOL! In Japan Raw Tuna and shrimp, etc as well as EEL are main dishes. SUSHI is part of the picture everywhere as well as "SOBA" which are small noodles. Their cultures are at least more homogenous than ours. cnsidering the crowding effects, I can see why! B-0b1 -- "Beaten Paths are for Beaten People". -- Anon.
Nancy Young wrote: > jmcquown wrote: >> >> The Wolf wrote: >>> This recipe and another I have mention nothing about cooking the ground beef. >>> >>> What am I missing here? >>> >>> Steak Tartare >> >> Tartare is raw beef. >> >> Jill > > Now, Jill, quit playing with the trolls. Tsk tsk. > > nancy
Can't I just feed it one more time?! Please? Please?!
Jill
If you feed it, it's yours and you have to take it home with you.
BOB
Good! At what should I set the oven temperature? <G>
Why does everyone assume that just because they know what steak tartare is that everyone else does too. I see too many people here jump to the wrong conclusion and accuse people of trolling when they're really not. Of course I may be wrong in this particular situation but unless you can prove otherwise you need to give people the benefit of the doubt.
In "]news:[email hidden], Nancy Young <[email hidden]> typed:
Quoted message said:
DJS0302 said:
Why does everyone assume that just because they know what steak tartare is that everyone else does too. I see too many people here jump to the wrong conclusion and accuse people of trolling when they're really not. Of course I may be wrong in this particular situation but unless you can
prove
Quoted message said:
Quoted message said:
otherwise you need to give people the benefit of the doubt.
You're wrong, he was trolling.
nancy
Especially considering the source. "It" doesn't know how to post without trolling. Besides, Google is your friend.
This recipe and another I have mention nothing about cooking the ground beef.
What am I missing here? Steak Tartare
You're just missing the knowledge that Steak Tartare is not cooked. No kidding. -- -Barb 12-28-03: Tourtiere picture added to my site: <www.jamlady.eboard.com> Also a picture of my Baba Authorized struhadlo for making halushky "If you're ever in a jam, here I am."
On 01/02/2004 7:51 AM, in article [email hidden], "Anthony" <[email hidden]> opined:
Quoted message said:
"The Wolf" <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
This recipe and another I have mention nothing about cooking the ground beef.
What am I missing here?
Steak Tartare
On the assumption you're not trolling, allow me to inform you that steak tartare is made with raw beef. I think it's a good test of a restaurant, even tho' no cooking is involved.
Not trolling on this one. Thanks, I wouldn't touch raw beef with a 10 foot pole. -- ================================================================ There's nothing like the sight of the gallows to focus the mind. ================================================================
[email hidden] (DJS0302) wrote in :"]news:[email hidden]:
Quoted message said:
Quoted message said:
jmcquown said:
The Wolf wrote: > This recipe and another I have mention nothing about cooking the ground beef. > > What am I missing here? > > Steak Tartare
Tartare is raw beef.
Jill
Now, Jill, quit playing with the trolls. Tsk tsk.
nancy
Why does everyone assume that just because they know what steak tartare is that everyone else does too. I see too many people here jump to the wrong conclusion and accuse people of trolling when they're really not. Of course I may be wrong in this particular situation but unless you can prove otherwise you need to give people the benefit of the doubt.
OK bennifit of the Doubt...Youu're not stupid...and he's a troll...There ya go.
-- And the beet goes on! (or under) -me just a while ago
On Fri, 2 Jan 2004 11:32:08 -0600, "jmcquown" <[email hidden]>
Quoted message said:
BOB said:
jmcquown typed:
Quoted message said:
Nancy Young wrote: > jmcquown wrote: >> >> The Wolf wrote: >>> This recipe and another I have mention nothing about cooking the ground beef. >>> >>> What am I missing here? >>> >>> Steak Tartare >> >> Tartare is raw beef. >> >> Jill > > Now, Jill, quit playing with the trolls. Tsk tsk. > > nancy
Can't I just feed it one more time?! Please? Please?!
Jill
If you feed it, it's yours and you have to take it home with you.
BOB
Good! At what should I set the oven temperature? <G>
Jill
No temp - just turn on the gas & stick that troll in . . . .
