"Steak Tartar" is one of my favorite quick and yummy dishes that I prepare when I want something tasty, but easy to make...
Generally, we all know the beefy version which is also awsome, but rarely do we think about using another kind of red meat. So, as I love ostrich meat, I decided to use it in order to change from the usual recipe!
Apart from being delicious and similar in taste to beef, ostrich meat is also very healthy. It is supposed to be one of the superior meats that exists. Like beef it is red meat and it contains even less calories, fat and cholesterol than white meat (chicken or turkey), but it is high on iron and protein...
This versatile "steak tartar" is really aromatic and wacky, yet very delicate and pleasant. Ostrich meat (mine is from Namibia) is sweet and is not so bloody-tasting as beef, but it is nonetheless full of character and rich in flavor.
This "steak tartar" recipe was entirely invented by myself in order to meet my own cravings for full-bodied and tasty kick ass food; this dish is not bland and you will see that you tastebuds will be put to contribution!!!...
400-450g Ostrich fillet or steak, finely chopped or medium ground
1 1/2-2 Cans Anchovy fillets (~30-40g fish, drained) in oil, very finely chopped or medium ground (I used 2)
1-2 Big clove(s) garlic, crushed
1 Medium red shallot, very finely chopped
2 Egg yolks
2 Tbs Cognac
1 Tbs Red porto wine
2 1/2 Tsp Worcestershire sauce
1 Tsp Red or green Tabasco sauce (or more if desired)
3-4 Tbs Curled parsley, very finely chopped
1/2 Tsp Salt (or less depending on your taste)
Pepper to taste
A package toastbread
1. Mix all ingredients together so that they atre well blended.
2. Taste the mixture in order to see if it meets your taste and bring the modifications needed.
3. Cover well with plastic foil to avoid the meat from oxidizing, refrigerate for 2 hours.
4. Mound on a pretty plate or place in a bowl, leave to rest another 30 minutes and then, decorate with a strip of parsley.
5. Toast the bread.
Instead of ostrich meat, you can use beefsteak or rumsteak.
A tin of anchovy fillets weighs about 30g with the oil. Once you've drained the oil, you'll need the contents of two cans (~2 X 20g).
If you wish, you can use less anchovies depending on how tasty and salty you want your steak tartar to be.
Before you add salt or both cans of anchovies, taste the mixture, then you can add the amount you need.
Don't mix the ground meat too roughly in order to avoid packing it.
It is better to reserve the steak tartar mixture before serving as then, the aromas develop. But don't serve it too cold, otherwise the tastes are surpressed; eat your steak tartare at room temperature.
Spread small quantities of the steak tartar on a slice of buttered toastbread.
(ostrich -Pic by www.dafyd.me.uk)
(Namib Desert - Pic by Colin Brenchley www.trekearth.com)