Any fans? We dined at Morel’s French Steakhouse in Las Vegas a few days ago, and availed ourselves of their Seasonal Tasting Menu. The second course offered the option of steak tartare, which I chose. So yummy! Capers, shallots, ketchup and mustard mixed with prime sirloin and served with truffle chips. Without a doubt the best tartare I’ve ever had.
Anybody else a fan of raw meat?
When I’m preparing hamburgers, with freshly-ground and seasoned beef, I wind up eating more of it raw than after it’s cooked. And I also love raw gefilte fish.
It truly is one of my favorite dishes, especially with a beer. I’ve many times made dinner of nothing but those two things (well, with toasted bread, and the tartare with raw egg on top, too.) There’s a delicious Korean version of it too whose name escapes me at the moment. I like mine hand-chopped with some texture to it, but my parents often get Polish style steak tartare which has a ground texture, at least how I’ve always had it. Still delicious. Oh, and raw egg on that, too. 
If I’m grinding my own for burgers or meatloaf I’ll enjoy some. Just sprinkle on some kosher salt and it’s good to go. Same with trimmings off a roast or raw steak. And sushi of course if that counts.
See, that’s what sold me on this version…no raw egg. If it included that I would have selected the prawns. 
Ya know, you can just ask them to leave it off, of course. 
Definitely delicious. I’ll cut pieces out of top round or tenderloin. I had that chopped version Puly mentioned, it’s definitely better than ground meat. I can live without raw egg though.
I really should have been the type of person I hate and taken a picture of the tartare. It was rolled out like a skinless sausage and had truffle-oiled waffle fries imbedded into it every couple of inches. The combination of the chips and the tartare beat any I’ve tasted with bread rounds and such.
We’re going back in a few weeks. This time I’ll take pictures!
For some reason, I can eat raw-fish sushi, but not something like steak tartare…it’s all mental.
Do you have to be a brave intrepid, or is this something most people would like if they just dared the first bite of raw stuff?
I mean, it’s hard to say if most people would like it. I personally don’t find it an acquired taste–I think it’s more the texture and the idea of raw meat that puts people off. The flavor itself isn’t anything I’d expect most people to object to or find strong and repulsive. If you enjoy sashimi or raw fish sushi, then I expect you’ll find tartare fine. Classic tartare is a bit more gussied up with capers, onions, mustard, parsley, etc., but it’s a similar concept. Like sashimi, the flavor is more delicate in the raw form, and the texture really isn’t all that dissimilar, except that tartare comes chopped up into all sorts of itty bitty pieces (or ground, in some cases.)
It helps if you get it from a place that grinds their own Prime meats. I don’t think I’d order tartare from someplace that only sourced Choice meats.
If you’re dealing with tenderloin, it really doesn’t matter, in my experience. Prime tenderloin is a waste of money. And what’s this about “grinding.” Chop it, dammit!
Random pic from the Internet. It does not look like you could fit a raw egg into that presentation in any event (maybe a quail egg).
[small hijack]
Did anyone in your party try the seafood? I’m in Vegas later this year and am looking for recommendations.
[/sh]
I had some (chopped, eggless) steak tartare as an appetizer last week at the CN Tower revolving restaurant. It tasted pretty good, but I don’t know if I’d eat it every week.
Love tartare, also love carpaccio sliced so thin you can see through it.
Definitely chopped. Never, ever ground.
It’s pretty popular here in Wisconsin, especially those of us with a strong German heritage. Use raw chopped sirloin, rye bread as in Germany, pepper, and lots of onions. I forgo the raw egg.
Some around here call it a “cannibal sandwich”. :o
After living in Germany for a while, my brother returned to the US and introduced me to mett (minced, raw pork). It’s delicious, but you have to find a butcher who understands.
By law, any thread discussing steak tartare **must **include a link to the Mr. Bean sketch, which I have herewith provided.
Yeah, that seems like chopped meat from here. Interesting idea with the truffled chips. I like mine more like this, with toasted baguette slices.
Oh, and there have been a few threads here about cannibal sandwiches, with this being the most recent, I think.
