The rumor is that the origin of Steak Tartare descended from the Mongols of Medieval Times, called the “Tartars”. They were nomadic and ate their meat raw. The tendering and the seasoning of the meat was achieved naturally by placing the meat on the back of the horse under the saddle during the long rides.
Let’s get Paleo!
1 lb top round steak or sirloin, trimmed, from grass-fed beef. It must be fresh, from a source you trust! The meat could be coarsely ground or better if hand chopped.
1 small shallot, minced
1/2 ts anchovy paste, optional
1 tbs olive oil
1 egg yolk
1/4 c capers
1 ts Dijon mustard
1 ts Worcester sauce
freshly cracked black pepper
kosher salt to taste
4 quail egg yolks
Freeze the meat for 40 minutes. This makes the chopping much easier. Using a very sharp knife,
cut beef into 1/8-inch thick slices, then julienne those slices to small bits.
Whisk together the olive oil, anchovy paste, egg yolk, mustard, shallots, Worcester sauce, pepper, capers. Drizzle that dressing over the minced steak and gently toss to mix throughout. Fill 4 ramekins with the mixture halfway, press to mold. Unmold on plates, make an indentation in the center and place the quail egg yolk. Serve with toasted bread.