Steak or Beef Tartar (tartare) is the Charm worth the Risk?

When beginning my career as a health inspector years ago there were some foods that I was unfamiliar with (ex. Rocky Mountain Oysters, Ceviche, Ackee (akee), Swamp Cabbage, etc.) that I had to learn about quickly. Growing up in Mississippi we ate great food, but often times it was traditional southern food or seafood. I decided I would write about what I considered one of the most different foods that I have encountered.

Steak tartar or beef tartar is a food that is served uncooked. The word originates from the name Tartars or Tatars, an ethnic group from Eastern Europe and parts of Asia. The basis of the name is the nomadic Tatar people of the Central Asian steppes did not have time to cook their food so they placed meat underneath their horses' saddles and went on about their business. By the time they were ready to eat their meat it would be tenderized from the heat and pressure from being underneath the saddle.

In previous blogs I have discussed the hidden dangers of raw or undercooked food, but we all know that even though one may know the risk we eat our food the way we want it anyway. With all that being said I have tried steak and beef tartar (I know you are not surprised) knowing the risk involved. For me it is difficult to be in the food safety business without trying different foods; I want to know what makes certain foods appealing to the palate and educate on how to make it safe. I DO NOT recommend that you eat steak or beef tartar if you have a weakened immune system or suffer from a chronic illness because there is a risk of E-coli and Salmonella eating this dish; but if you to DARE TO BE DIFFERENT and try this dish that is famous in France and is a symbol of a boy entering manhood here is the recipe:

Steak or Beef Tartar

1 lb. filet Mignon or top sirloin, freshly ground or 1 lb of ground chuck;

2 tbsp. yellow mustard;
1 tbsp. Dijon mustard;
1 egg yolk;
2 tbsp. Worcestershire sauce;
1/4 c. finely chopped onion;
3 tbsp. capers well drained;
5 heavy dashes hot pepper sauce or favorite hot sauce;
Seasoned salt to taste (I prefer Everglades seasoning);
Freshly ground black pepper to taste; and
1 tbsp. cognac (I prefer to use Courvoisier).

Mix ingredients well and shape into a patty that is not too thick and place into the refrigerator and let chill for a minimum of two hours. When getting ready to serve garnish with an egg yolk, capers, and finely dices red onions. This dish is normally served with your favorite bread or on a bed of seasoned fries.

Or

3 medium oil-packed anchovy fillets rinsed and minced;

2 teaspoons brined capers, drained and rinsed;

3 teaspoons Dijon mustard;

2 large egg yolks;

10 ounces of USDA prime beef tenderloin, cut into small diced pieces cover and refrigerate;

2 tablespoons finely chopped red onion;

2 tablespoons finely chopped Italian parsley leaves;

4 teaspoons olive oil;

5 dashes of your favorite hot sauce;

4 dashes of Worcestershire sauce; and

3/4 teaspoon crushed chile flakes.

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.

As usual feel free to ask me any food safety questions and join me this week, August 28-29, at the AmtrakCommunity Center located at: 918 Railroad Ave., Tallahassee, FL, 32310. The first day of training will be August 28, 2009, from 9-3:30 pm and the FDA Food Code and Florida Statutes will be covered and August 29, 2009 from 9-12 pm the Certified Professional Food Manager Examination will be administered through Prometric testing services. Happy eating!!!