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Steak Tartare Recipe

Steak Tartare

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2000

Show: The Essence of EmerilEpisode: Tartare

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (7)

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Average Rating:

Total Reviews: 7

Showing 1-7 of 7

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  • on February 04, 2009

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    This revived dish was the hit of the party. When quality meats and ingredients are used, you really can?t go wrong with this favorite from the past!
    Twenty sets of eyes danced with joy as they smeared this delicacy on marbled rye toast points and eagerly added their favorite condiments.
    Then the oooo?s and ahhhh?s were magic to my ears.
    I did include some Lowery?s seasoned salt and garlic powder to the meat for an added taste bud treat. A great addition to any hors d oeuvre spread.
    Thank you Emeril for refreshing my memory!!

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  • on December 21, 2008

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    I have always liked my food on the raw side and this recipe is wonderful. I think it will become a weekly dish.

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  • on May 24, 2007

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    This is a great and very authentic recipe for steak tartare. I used to work at the Broadmoor Hotel in the fine dining room and probably made a thousand of these table side. Never killed anyone unless they died from pleasure. The food police need to get a life.

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  • on May 23, 2007

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    Hey! Emeril forgot to cook the meat!

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  • on March 03, 2007

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    I didn't do the making of this recipe but I did have the pleasure of eating it. Makes a great meal all by itself. Paprika and cayenne pepper was used instead of hot sauce and it gave a nice subtle kick to the flavor of the meat.

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  • on February 14, 2007

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    This was a great Valentine's Day appetizer--so elegant and simple! I reccomend pulsing the meat in a food chopper just a couple of times--faster and still gives you the right consistency. As for the nut who rated this one star, don't knock it 'til you rock it. You pulled down ratings on stuff you haven't even tried!

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  • on October 25, 2004

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    Best steak tartar recipe. Also, 30 ml cognac will add ?body? to it.

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