Steak tartare is best made with top quality beef, flavorful ingredients and a little bit of love. Speaking of love, you're going to love this recipe. 1 teaspoon Flat Leaf Parsley, Fresh. Minced. The best way to prepare the beef is for it to be very cold, but not frozen.
Filet is also among the most expensive cuts on the cow. Yang recommends beef top round and beef sirloin flap (also known as bavette), which are cheaper and "make a much better tartare due to their texture and more robust flavour."
Raw, chopped sirloin, tangy mustard and sherry vinegar, and briny capers combine forces in Alton Brown's favorite steak tartare. Steak tartare is hands down my favorite dish of all time. It’s the perfect expression of meaty goodness: raw? Why yes it is. Potential danger due to consumption of pathogenic organisms? Yes there is.
Anthony Bourdain shares this recipe for Steak Tartare in Les Halles Cookbook. “Les Halles, the restaurant, was pretty much created to serve this dish,” he says. “The key to a successful steak tartare is fresh beef, freshly hand-chopped at the very last minute and mixed tableside.