The modern version of Steak Tartare, also known as Steak à l'Americaine, is a raw meat delicacy suited for the discerning carnivore’s palate. This easy recipe offers a quick way for you to serve up something fancy while dining at home.
For our version, we take the fine cuts of our Showman Filet Mignon and blend with the tart and tangy flavors of Dijon mustard, Worcestershire sauce, cornichon pickles, and a touch of hot sauce. Coupled with slices of toasted rustic bread, this dish is sure to make quite the impression.
You can easily increase the servings of this recipe by using a ratio of 1/2 tablespoon of each sauce ingredient for every 4 ounces of meat. You can also finish the dish by topping your tartare with a raw egg or arugula if desired.
Here’s what you'll need to make this delicacy for yourself:
- 1 Filet Mignon, 8 oz
- 1 baguette, sliced into ½ inch pieces
- 1 tablespoon minced shallots
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon minced cornichons
- 1 tablespoon hot sauce
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon salt and pepper
- Fresh parmesan cheese, grated (for garnish)
- Preheat oven to 350°.
- Coat a baking sheet with olive oil and arrange bread slices into a single layer.
- Baste each slice with more olive oil and bake until crisp, about 15 to 18 minutes. Set aside.
- Finely dice the filet into small pieces and add to mixing bowl.
- Combine meat with shallots, mustard, Worcestershire, cornichons, hot sauce, olive oil, salt, and pepper. Mix well.
- Top tartare with freshly grated parmesan and serve with the crusty bread. Optional: garnish with a raw egg or arugula.
Photo credit: Piotr Arnoldes