I won't lie - I wasn't born with an undying love for Steak Tartare. It is raw beef, after all! This was one of Dad's ultimate favorites, but he never really forced me to try it. At a young age, I decided I would try it all on my own, a quick forkful from Dad's plate. It wasn't bad, but it definitely needed adjusting to. It's not a dish I would eat frequently. Mainly because you need to use the freshest meat and eggs possible!
This dish always makes me think of Dad. I miss him so much! There was no specific recipe that I followed, I just closed my eyes and imagined him making it in front of me like he used to. And talking about Dad - I had a heart-to-heart talk with my daughter, SO, a couple of days ago. I've noticed some changes in her these past weeks. She has become very attached to me, it's all about mama these days, she has a better appetite, her family drawings are mostly of her and her Papi, and she's excited to go to sleep at night. These are not things to be really alarmed for, but these are changes. During our talk, she confessed that she dreams of her grandfather regularly. In her dreams, they go on walks together, holding hands, play, and talk. In her own words, she pointed out that "Papi is not dead in my mind". And he tells her to listen to her mama, to eat well, and that he is there for her even if she doesn't see him during the day. I had goose bumps when I was listening to her. My five year old so innocent, talking so naturally about her dreams. I don't know what this means. I'm not a believer of the supernatural, but this can't be just a coincidence. My daughter has an angel guardian and her angel guardian is her grandfather.
Anyways, going back to the Steak Tartare - here's what was in my plate.
Each plate had about 200 grams of raw ground beef, 1 egg yolk, 1 tablespoon shallots, 1 tablespoon chopped capers, 1 tablespoon chopped cornichons (French pickles), and 1 tablespoon chopped parsley. Oh and wait, I also added a handful of fresh salad because I looooovvvveeee Arugula / Rocket Salad!
Prepare your sauces. We had the traditional mix of mustard, salt, black pepper, Tabasco, and Worcestershire sauce. I've seen restaurants serve their Steak Tartare with ketchup and mayonnaise too.
Mix everything together. The best part is watching the egg yolk oozing out like it does above. As this point, I am seconds to drooling! There is no specific amount for the sauces and seasonings. I start with one tablespoon of mustard, couple of splashes of Worcestershire sauce and Tabasco, and a sprinkle of salt and black pepper. Then I taste and adjust until it's perfect for me.
Lunch is served: Steak Tartare and Arugula Salad