Steak tartare, a dish with a rich history linked to the Tatar people, has evolved into a gourmet favorite featured in fine dining. Chef K.C. Gulbro emphasizes the importance of quality meat and traditional ingredients such as shallots, capers, sea salt, egg, and Dijon mustard to create a deliciously balanced flavor profile. The dish combines rich, savory elements with bright acidity and crisp textures. Its preparation can be straightforward, especially with expert tips, ensuring an impressive and rich culinary experience suitable for various occasions.
"[Steak tartare] is a great canvas to work with, but stay true to the art of this dish," Gulbro says. "Chopped shallots, capers, sea salt, egg, a touch of Dijon, and some crispy onions or leeks make it sing."
These harmoniously contrasting ingredients will indeed make your steak tartare sing, as K.C. Gulbro says. But don't let your seasonings down by adding them to anything less than the best possible meat.
The egg binds the meat with buttery richness, the capers bring bright acidity, shallots and onions bring heat and crisp texture, Dijon brings spice, and salt amplifies the results.
It promises a time-honored and chef-tested recipe for success. The dish is juicy, rich, tender, and savory, but should also feature a supporting cast of herbaceousness, saltiness, and spice.
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