On Saturday night I attempted to make the classic French version, with chopped capers, cornichon, dijon mustard, egg yolk etc. It turned out fairly well, but seemed to be missing something, maybe it was the lack of worcestershire sauce. While I enjoyed this meal, I think this dish may be more suitable as an appetizer. The texture of raw beef is just not something that most of us are used to, thus it can get a bit tiring and weird after more than 6 or 8 bites.
|fairly standard steak tartare|
|not so standard steak tartare|