I have eaten great steak tartare, and I've eaten excellent steak tartare. I have not encountered one that I did not like. If a restaurant is going to serve raw meat, you better believe that they aregoing to take great care to be sure it is top notch.
If you aren't familiar, steak tartare is nothing more than beef tenderloin, minced, spiced, and served with a variety of vegetables or some crusty bread (or with forks, like at my house). Nutritionally speaking, you really can't go wrong with a lovely piece of tenderloin from a grass-fed and pasture raised cow. In fact, by cooking beef, a percentage of B vitamins are destroyed, some by as much as 50%. That being said, the real reason that you should try steak tartare is because it is delicious.
* 1 pound tenderloin, trimmed and minced
* 2 anchovies, diced finely
* 2 tsp capers
* 1 1/2 tsp Dijon mustard
* 2 tsp Worcestershire sauce
* 1 -2 TB red onion, diced finely
* 1 egg yolk
* Salt and pepper to taste
1. After trimming and mincing tenderloin, place in fridge to keep chilled.
2. In bowl, combine anchovies, capers, mustard, Worcestershire sauce, and yolk. Stir to combine. You may crush the capers or leave them whole.
3. Combine tenderloin with yolk and mustard mixture.
4. Stir in onion
5. Top with salt and pepper to taste.