Tartare

Tartare is raw meat or fish cut into very small pieces by hand and seasoned. Steak tartare is the classic: lean raw beef mixed with capers, shallot, mustard, herbs and seasoning, often served with a raw egg yolk on top. Tuna and salmon tartare are common too. It is served cold, often with toast or fries.

How to do it

1. Buy a very fresh, lean whole cut, such as beef tenderloin or sirloin, from a butcher you trust. Tell them you will eat it raw. Do not use bought ground meat.
2. Keep the meat, your board and your knife cold. Wash them well before and after, to avoid cross-contamination.
3. Trim off all fat and sinew.
4. Cut the meat into thin slices, then strips, then small dice of about 3 to 5 mm (⅛ to ¼ inch). You can also mince it a little finer, but do not mash it.
5. Mix in finely chopped shallot, capers, cornichons, parsley, a little Dijon mustard, salt and pepper.
6. Shape on a cold plate with a ring or spoon and add the yolk on top.
7. Serve right away.

Common mistakes

• Using a meat grinder or bought ground meat. Grinding spreads bacteria from the surface through all the meat and makes it pasty.
• Letting it sit. Make it just before serving and keep it cold.
• Adding acid early to fish tartare. It firms and whitens the fish, turning it toward ceviche.
• Too many add-ins. The meat should still be the main flavor.

In recipes

"Tartare" means raw and chopped by hand. It is close to carpaccio, which is sliced paper-thin, and to crudo, which is raw fish sliced and dressed. "Tartare" also appears in tartar sauce, a separate thing: mayonnaise with pickles and capers.

Raw meat, fish and egg carry a risk of food poisoning. Food safety agencies advise that pregnant people, young children, older adults and anyone with a weak immune system avoid them.