German Steak Tartare Hors Doeuvres Recipes

SEARED STEAK TARTARE WITH ROSEMARY

Steps:

• Coarsely chop steak into 1/4" pieces, including fat but removing any gristle.
• Transfer to a small bowl; season with kosher salt and pepper and toss to combine. Form into a 3 1/2"-diameter patty about 1" thick. Season top and bottom generously with kosher salt and pepper.
• Heat a dry medium skillet, preferably cast-iron, over medium. Cook patty undisturbed until a nicely seared brown crust forms, about 3 minutes. Turn patty and add 1 Tbsp. oil, then rosemary sprig and garlic cloves to skillet. Cook, turning garlic occasionally to keep it from burning, until second side of patty is nicely browned, about 3 minutes (inside will still be fairly pink).
• Transfer steak to a plate and top with rosemary and garlic; sprinkle with sea salt and drizzle with oil.

STEAK TARTARE

Steps:

• Place beef on a small plate. Freeze until firmed up slightly, about 20 minutes. Cut chilled beef into 1/4-inch pieces; transfer to a small non-reactive bowl and toss with shallots, capers, parsley, Worcestershire sauce, and lemon juice. Season with flaky salt and pepper.
• Spread mustard onto a chilled plate; arrange tartare in center of plate. Make a small indent in the center and top with egg yolk. Season with salt and pepper. Serve with toasted bread, butter, cornichons, and parsley sprigs.

GERMAN STEAK TARTARE (HORS D'OEUVRES)

Steps:

• Lightly oil the inside of a 5-cup ring mold.
• Drain oil off anchovy fillets; separate and drain each on paper towels.
• Chop 4 of the fillets very finely and leave remaining whole; set aside.
• Chop onion very finely—you should have 1/2 cup.
• Put chopped anchovy, chopped onion, ground beef, capers, egg yolks, salt, pepper, and parsley in a large bowl.
• Using a wooden spoon, toss and mix until very well combined.
• Taste, and if necessary, add more seasonings.
• Mixture should be highly seasoned.
• Spoon meat mixture into the prepared ring mold, pressing down firmly with the back of a wooden spoon to pack tightly and remove all air holes.
• Cover meat-filled mold tightly with plastic wrap and chill for 2 to 3 hours or until ready to serve.
• To unmold: Uncover ring mold.
• Using a small knife, loosen meat mixture from edges of mold.
• Place a serving dish upside down on top of mold; invert mold and serving dish.
• Shake firmly to release meat mixture; remove mold.
• To garnish and serve: Arrange anchovies on top of meat mixture in a crisscross fashion and garnish with red pepper cubes.
• Drain olives; mound in center of ring mold.
• Arrange watercress around edge of meat.
• Be sure to keep the Steak Tartare refrigerated until ready to serve.
• It is especially good served on unsalted saltine crackers, English water biscuits, or small rounds of rye bread.