That’s the dish all right. I didn’t poke around at it too much - too busy scarfing it down.
cardinal_fang - You have PMs turned off. Message or email me and I’ll give you all sorts of recs for places to eat in Vegas.
Never tried steak tartare but I I’ve had carpaccio, blue steaks and other almost raw or raw stuff like kibbeh nayeh. And half an ocean worth of sushi. So I’m sure it’s something I would enjoy.
But…steak tartar with capers and shallots…ok, I was with ya so far…but ketchup and mustard?? Seems like that would totally overwhelm the steak. 
Nope. Very subtle. I had to go back and read the menu to be sure what was in it. The additions enhanced the meat, they didn’t detract or over-power at all.
Bumping this to add that we returned to Morel’s and had the tartare again, but the next night had it at Delmonico. The latter had the more traditional prep, with the egg on top and chopped hard-boiled egg and other little items spread around it. Really didn’t like the baguette slices - too hard and shattery. So I ate my share on pieces of popover. Next time we’ll order a plate of truffle chips as well and combine the two.
I’ve eaten more raw meat in the last month than I have in the previous 5 years!
The very idea of raw meat just puts me off even trying. I have to sympathize with Mr. Bean here.
See, I like the toasted baguette texture contrast. And you don’t have to eat the tartare on top of the baguette. I often like just taking a bite of the tartare and then the baguette for some carbs to follow. Meat on its own is often too much for me.
Went to visit mom and dad with one of the kids yesterday, and was pleased to find they had some tartare from the Polish deli in the fridge.
You mentioned chopped tartare in another thread. Seeing some pictures it looks like that usually means diced. The kind I had of that variety was something like shredded. Not tiny little bits, about the same amount meat I’ve seen in pictures for each little chunk, just more coarsely chopped. It was a very nice texture and seemed to bring out the flavor very well. Definitely not ground though. But I’m well satisfied with julienne strips or just thin slices.
ETA: and tenderloin doesn’t need to be prime, not enough fat in it to really make a difference.
Yeah, I mean hand cleaved or diced or whatever, as opposed to ground and pushed through a grinder plate.
I like to think that I’m a fairly adventurous eater; but coming down to hard facts, I sometimes doubt that proposition. Some months ago my brother, and his daughter’s boyfriend – who are truly adventurous eaters – decided to make and partake of steak tartare “with all the trimmings”. They invited me to join them (it was from the start, a total no-no for the daughter). I considered it at some length; and decided that I just could not face it – utterly could not see myself being surprised by liking it. I sat in on the s.t.-fest, and felt not the slightest bit inclined to try even a tiny amount. Not nauseated by the sight of the stuff, or of the other two enjoying it – simply an overwhelming feeling of “not for me” (accompanied by some annoyance with self for squeamishness and wimpiness).
Whether rational or otherwise: the thought of trying to eat raw meat in form chopped, or ground / minced, just turns me right off; have no wish even to experiment. To a large extent, I think my problem is as pulykamell suggests: the texture and the whole idea, more than the taste. Plus, I’m squeamish about eating egg raw in any way or shape: that dimension to steak tartare, doesn’t help. (I seem not to be alone as regards the raw-egg factor – as per posts quoted above.)
Had it once at a fancy steakhouse. There was some kind of greens on it plus a sauce of horseradish-y stuff. It was great, super tender, and didn’t taste raw at all
Occasionally something I’ve found unappetizing turned out to be delicious. Usually not though. If the sight of steak tartare, or any food, doesn’t make you want to eat some then it may not be the food for you. I do taste things though, just to give them a try.
My wife loves tartare, but I’m a bit squeamish of both raw meat and raw egg together. I do like carpaccio, however, so there’s that.
I’m the exact opposite. I love tartare and carpaccio but there is very little sushi I can eat. Raw fish texture is just off to me and I hate the seaweed wrappers. Rice paper ones are my default for the few pieces I do eat but it’s more something to eat while I join my sushi loving friends rather than something I actually enjoy.
I used to have steak tartare very often when I was a kid: ground meat + mayonnaise + onions + egg yolk + fries. Loved it. Actually, it’s staple of most restaurants menus here.
Also, my mom used to go to a locally renowned traiteur on Saturdays to get, among other things, an almost creamy spread made with raw meat. It looked almost exactly like this and I’d gulp it down in a matter of minutes. I haven’t had it in years but to this day, it’s one of the very best spread I’ve ever eaten.
I was in Amsterdam a few years ago and saw a restaurant offering horse tartare. I bet a lot of people would say “neigh” to that.
To prepare that according to legend a Tartar would have to take a piece of horse meat and stick it under his saddle and ride a cow around all day to tenderize it.
Occasionally I get a craving for a hamburger patty that while not completely raw, is far less done than rare on the inside. With catsup.