Life Steak Tartare

BIG_DADDY · 12-05-2010, 01:28 AM

To anchovy or not to anchovy, that is the question. I have never used them and most likely will not unless somebody convinces me otherwise.

Chop not grind obviously.

Do you use Conac/Brandy? I liked this BTW.

The whole high end real French dijon thing. I have never tried it so i don't know if it really makes a difference.

Anything out of left field that is an unorthadox approach as a reccommendation is welcome.

I preffer thinly sliced seasoned and toasted baguettes but am open to ideas there as well. Just tossing it around. Kind of in a rut here and would like to take it up a notch.

englander · 12-05-2010, 01:36 AM

What is the occasion that you would to serve tar tare?

BIG_DADDY · 12-05-2010, 01:39 AM

Well I eat it all the time I was just looking to pick it up a notch and serve some on christmas eve night. Party of 8-10. Something cool.

englander · 12-05-2010, 01:53 AM

May I recommend a Salmon tar-tare? Do a terrine of salmon with aspic. Make your baguettes garlic and anchovy, butter and capers, peppercorn and olives.

BigOlChiefsfan · 12-05-2010, 01:53 AM

I like it - and beef carpaccio. Try this Alton Brown recipe sometime

BIG_DADDY · 12-05-2010, 02:10 AM

Quote:

Originally Posted by BigOlChiefsfan

I like it - and beef carpaccio. Try this Alton Brown recipe sometime

I do carpaccio all the time. Here is a kicker for you. I got this from a guy who owns a really high end Italian restaurant. If you have a great butcher call him30 minutes before you arrive. Have him put the eye of the round in the freezer. When you arrive have him pull it out and cut it paper thin. Freezing the meat for 30 allows it stiffen up to do this. A spash of lemon juice breaks that down and makes almost undisguishable from a filet. Prepare your favorite way from there. Saves you a boatload especially when entertaining. Your guests will think you spent the bank and I can guarantee they will never notice the difference.

JOhn · 12-05-2010, 02:14 AM

Damn this place is looking like a Chargers BB.

Well it would if they actually had more than one fan.

BIG_DADDY · 12-05-2010, 02:16 AM

Quote:

Originally Posted by englander

May I recommend a Salmon tar-tare? Do a terrine of salmon with aspic. Make your baguettes garlic and anchovy, butter and capers, peppercorn and olives.

I love raw food and eat a lot of sushi/sake. I also smoke a lot of salmon too. Is it really worth the effort considering?

BIG_DADDY · 12-05-2010, 02:17 AM

Quote:

Originally Posted by JOhn

Damn this place is looking like a Chargers BB.

Well it would if they actually had more than one fan.

It's a change up after 7,845,963 BBQ threads.

googlegoogle · 12-05-2010, 03:45 AM

Quote:

Originally Posted by BigOlChiefsfan

I like it - and beef carpaccio. Try this Alton Brown recipe sometime

yes.

raw ground beef with garlic and spices is excellent.

**BigMeatballDave** · 12-05-2010, 03:49 AM

I prefer my beef medium-rare. The only beef I would consider eating raw would be Wagyu/Kobe.

**Fire Me Boy!** · 12-05-2010, 08:32 AM

Yes, use the anchovies. Anchovies are high in glutamate, which makes beef taste "beefier". Glutamate is one of the amino acids in MSG. When added to beef-based dishes, higher amounts of glutamate will increase that flavor exponentially.

Careful how much you use, though. It doesn't take a lot. Then it'll just taste like anchovies.

I tried this once on a stew recipe from Cook's Illustrated - 3 in a pot of stew - and it was outstanding.

GoTrav · 12-05-2010, 08:44 AM

really good in the mid rare try it

BIG_DADDY · 12-05-2010, 10:55 PM

Quote:

Originally Posted by Fire Me Boy!

Yes, use the anchovies. Anchovies are high in glutamate, which makes beef taste "beefier". Glutamate is one of the amino acids in MSG. When added to beef-based dishes, higher amounts of glutamate will increase that flavor exponentially.

Careful how much you use, though. It doesn't take a lot. Then it'll just taste like anchovies.

I tried this once on a stew recipe from Cook's Illustrated - 3 in a pot of stew - and it was outstanding.

Cool, I just wanted somebody to tell me they tried it and liked it better and why before I spent a bunch of money to destroy a really good thing for the holidays. I'll give it a shot. 1 anchovy per pound about right?

**DaneMcCloud** · 12-05-2010, 11:01 PM

Quote:

Originally Posted by BIG_DADDY

Well I eat it all the time I was just looking to pick it up a notch and serve some on christmas eve night. Party of 8-10. Something cool.

Dude, you if were LA, I'd crash that party.

One of my retirement goals (15 years down the line) is to become a culinary chef, just for my family. I'd love to be able to produce high-end Pan-Asian cuisine at home.

Best of luck and Happy Holidays!

12-05-2010, 01:28 AM
BIG_DADDY THE RED MENACE Join Date: Aug 2000 Location: Texas Casino cash: $5108410	Steak Tartare To anchovy or not to anchovy, that is the question. I have never used them and most likely will not unless somebody convinces me otherwise. Chop not grind obviously. Do you use Conac/Brandy? I liked this BTW. The whole high end real French dijon thing. I have never tried it so i don't know if it really makes a difference. Anything out of left field that is an unorthadox approach as a reccommendation is welcome. I preffer thinly sliced seasoned and toasted baguettes but am open to ideas there as well. Just tossing it around. Kind of in a rut here and would like to take it up a notch.
Posts: 32,382

12-05-2010, 01:36 AM	#2
englander Starter Join Date: Nov 2010 Casino cash: $10004900	What is the occasion that you would to serve tar tare?
Posts: 97

12-05-2010, 01:39 AM	#3
BIG_DADDY THE RED MENACE Join Date: Aug 2000 Location: Texas Casino cash: $5108410	Well I eat it all the time I was just looking to pick it up a notch and serve some on christmas eve night. Party of 8-10. Something cool. __________________ The diabolical genius of Marxism-Socialism is that it provides the emotional and intellectual road map for autocrats to persuade millions of people to support their own enslavement to government. ~Mark Levin April 15, 2019
Posts: 32,382

12-05-2010, 01:53 AM	#4
englander Starter Join Date: Nov 2010 Casino cash: $10004900	May I recommend a Salmon tar-tare? Do a terrine of salmon with aspic. Make your baguettes garlic and anchovy, butter and capers, peppercorn and olives.
Posts: 97

12-05-2010, 01:53 AM	#5
BigOlChiefsfan Certified Bourbon taster Join Date: Aug 2000 Location: Shawnee KS Casino cash: $7270157	I like it - and beef carpaccio. Try this Alton Brown recipe sometime __________________ A man can never own too much red wine, too many books, or too much ammunition. -- R. Kipling
Posts: 5,030

12-05-2010, 02:14 AM	#7
JOhn El' Barto Join Date: Aug 2000 Location: Cody, WY / Tucson AZ Casino cash: $9964900	Damn this place is looking like a Chargers BB. Well it would if they actually had more than one fan.
Posts: 25,529

12-05-2010, 03:49 AM	#11
BigMeatballDave GBM 8-12-15 Join Date: Aug 2000 Location: Dayton, Oh. Casino cash: $10052154	I prefer my beef medium-rare. The only beef I would consider eating raw would be Wagyu/Kobe.
Posts: 59,997

12-05-2010, 08:32 AM	#12
Fire Me Boy! Cast Iron Jedi Join Date: Nov 2004 Casino cash: $9999900 VARSITY	Yes, use the anchovies. Anchovies are high in glutamate, which makes beef taste "beefier". Glutamate is one of the amino acids in MSG. When added to beef-based dishes, higher amounts of glutamate will increase that flavor exponentially. Careful how much you use, though. It doesn't take a lot. Then it'll just taste like anchovies. I tried this once on a stew recipe from Cook's Illustrated - 3 in a pot of stew - and it was outstanding.
Posts: 35,253

12-05-2010, 08:44 AM	#13
GoTrav Veteran Join Date: Aug 2004 Location: Lee's Summit, MO Casino cash: $10004900	really good in the mid rare try it
Posts: 1,018