several years ago matt & i had 5 nights in paris...we called it the finish to our honeymoon (just 6yrs late...better late than never!). 3 nights out of the 5 that we were in paris i ordered steak tartare for dinner. i love the cleaness of this dish, the seasoned meat with crispy croutes...and it is extra fabulous with french fries.
i was inspired to make this dish as a belated wedding anniversary dinner for matt & i. we sipped on a delicious monredon cotes du rhone 97 & sat munching, loading our baked sourdough croutes with the fresh meat...although rich the dish is so incredibly moorish.
...i also wanted to put in a snap of our 10wk old baby jack called "chops"...the look on his face says it all..."wheres my bowl of tartare?"
i googled recipe ideas & the stand-out to me (amongst hundreds) was damien pignolet's version... click here to see damien's version
i used the following ingredients...croutes - brasserie bread sourdough baguette w fennel, poppy & nigella seeds (sliced thinly & oven baked until brown)...tartare - 500g premium rump steak minced (no fat), finely diced cornichons, eschallot, parsley, baby capers, anchovy fillets, egg yolks, worcestershire sauce, tabasco sauce, extra virgin olive oil, lemon cheeks, sea salt & freshly ground black pepper.