I never thought about doing the leeks in the oil that way outside using it for creating aromatic cooking oils. Thanks Chef, you gave me a new more presentable use for the leeks i have leftover. I may have to try a stringy fried leeks and roasted tomato topped pan seared salmon or perhaps roll some fresh Sole pinwheels around it.
Did you know? "Beef tartare" is a misnomer. What Andrew is making there is "steak à l'Américaine". A "tartare" needs to be served with "sauce tartare". Just a tidbit of info I learned last week.
If your using pre packaged beef it could be or if you are not familiar with your butcher and their hygiene or how clean they keep their workstation. Just ask your butcher to cut one fresh from package if they are willing and able for a Tatar to minimize any cross contamination hazards and you should have no issue. In all honestly I'd be more worried about the egg and salmonella but even that's a low chance. Besides it's tastier with raw quail egg haha I used to work in Whole Foods meat department and and it was a somewhat common request we would get for where we where located. We were usualy happy to do if we had the time or space to allow for more of the cuts in case. If not immediatly able an arrangement could usualy be made for early morning when cuts were being made to fill the case and when tables are at their most pristine for the day. Tatar is delicious and easy to make and I recomend giving it a go sometime
GREAT!GREAT!GREAT! Thank You !
I love raw meat! I love Ethiopian Kitfo, Italian Carpaccio of beef and now I've got a recipe for Tartare.... Thanks 🇺🇲🙏🥩🥩😋🥩🥩🙏🇺🇲
I never thought about doing the leeks in the oil that way outside using it for creating aromatic cooking oils. Thanks Chef, you gave me a new more presentable use for the leeks i have leftover. I may have to try a stringy fried leeks and roasted tomato topped pan seared salmon or perhaps roll some fresh Sole pinwheels around it.
Agreed!! Perfect
Im so gonna try this. I always order tartare when Im out.
Looks delightful!
Oh yum!
Historically Tartars ate horses.
But we lend their name to beef preparation.
A sauce for fish.
And a cream that isn't creamy but powdery.
Did you know? "Beef tartare" is a misnomer. What Andrew is making there is "steak à l'Américaine". A "tartare" needs to be served with "sauce tartare". Just a tidbit of info I learned last week.
Wow! This would be so exciting to make at home! I'd definitely get the meat from my butcher rather than the supermarket if I was to make it though.
Isn't eating completely raw beef kinda taking a chance? Looks great though.
Meh. Depends on where you get your meat.
If your using pre packaged beef it could be or if you are not familiar with your butcher and their hygiene or how clean they keep their workstation. Just ask your butcher to cut one fresh from package if they are willing and able for a Tatar to minimize any cross contamination hazards and you should have no issue. In all honestly I'd be more worried about the egg and salmonella but even that's a low chance. Besides it's tastier with raw quail egg haha
I used to work in Whole Foods meat department and and it was a somewhat common request we would get for where we where located. We were usualy happy to do if we had the time or space to allow for more of the cuts in case. If not immediatly able an arrangement could usualy be made for early morning when cuts were being made to fill the case and when tables are at their most pristine for the day.
Tatar is delicious and easy to make and I recomend giving it a go sometime