A French classic from the early 20th century that is making a distinct comeback on restaurant menus around the world. Good quality ingredients and food handling is always important when serving raw food. It is of course always possible to fry it up as a hamburger instead. You can ask your butcher to mince the fillet of beef for you, but make sure you inform him that you intend to eat it raw!
There is much confusion and contradicting advice on the health benefits and risks associated with eating red meats. One unavoidable truth is that red meat is one of the most nutrient dense foods in our diet, providing high levels of iron in a form that is easily absorbed by our bodies; vitamin B12, which helps make DNA and keeps nerve and red blood cells healthy; and zinc, which keeps the immune system working properly.
However it is also undeniable that red meats are high in saturated fats with all its associated cardiovascular risks. There is also some evidence that links high consumption of red and processed meats with high risks of certain cancers. So, should you or shouldn’t you include it in your diet? As with many other ingredients, the answer is: Yes, but be sensible! Choose lean cuts to minimise the saturated fat content and limit your intake. In practice this means you can enjoy red meat once or twice a week depending on your portion sizes!
Truffle it up: Fancy yourself a bit of a gastronome? In that case, your larder is sure to contain an olive oil flavoured with white or black truffle. It might not contain any more nutrients than olive oil, but it certainly makes you feel like a king in France! If budget is not a consideration, you may as well shave a few fresh truffle slices on top as well.
Classic Steak Tartare and crisp bread
Ingredients
- 150 gr. minced fillet of beef
- 1 tsp. chopped onions
- 1 small gherkin chopped
- 1 tsp. capers chopped
- ½ small egg beaten (optional)
- ½ tsp. Dijon mustard
- 1 tsp. olive oil
- A few drops Worcestershire sauce
- A few drops of Tabasco optional
- A little salt and freshly ground pepper
- 1 pita bread
Instructions
- If the fillet of beef has not been minced by your butcher, cut it into thin slices and then very finely dice it.
- Finely chop the onion, gherkin and capers.
- In a bowl, mix the minced beef, onion, gherkin and capers and add the beaten egg (optional), mustard, olive oil, Worcestershire sauce, and tabasco.
- Mix well and season to taste with salt and freshly ground pepper.
- Toast the pita bread and then cut it in half, you can crisp up the inside a little more in the toaster.
- Plate up and serve.