Steak Tartare.. If you are dealing with a reputable, high volume restaurant, with authentic ethnic French cuisine, it shouldn’t be a concern.. My restaurants served thousands of orders of Tartare over the years..
However, I wouldn’t trust the butcher unless they supplied high quality meats, to the types of restaurants that I described..
INGREDIENTS
3 medium oil-packed anchovy fillets (optional, adjust salt if added), rinsed and minced
2 teaspoons brined capers, drained and rinsed
3 teaspoons Dijon mustard
2 large egg yolks
10 ounces USDA prime beef tenderloin, cut into small dice, covered, and refrigerated
2 tablespoons finely chopped red onion
2 tablespoons finely chopped Italian parsley leaves
4 teaspoons olive oil
3 dashes hot sauce (such as Tabasco)
4 dashes Worcestershire sauce
3/4 teaspoon crushed chile flakes (optional)
INSTRUCTIONS
Combine anchovies (if using), capers, and mustard in a nonreactive bowl. Using a fork or the back of a spoon, mash ingredients until evenly combined; mix in egg yolks.
Use a rubber spatula to fold remaining ingredients into mustard mixture until thoroughly combined. Season well with salt and freshly ground black pepper. Serve immediately with toast points or french fries.
Trying that recipe soon. Thanks
We go to a good German restaurant in Milwaukee sometimes, and we love the tar-tar, but it is served with a few meat patties, and all the capers, onions and cracked black pepper on the side (by cracked, I mean, like just cracked in half peppercorns, very coarse, like they smashed once with the flat of a knife), and the patties have a little divot in the middle where the raw egg sits.
You just kinda build your own fork full and share.