Quote:
Originally Posted by beppe
Steak tartare is a classic brasserie food. The name comes from putting pieces of meat under the saddle to make it tender ... Mustard, lemon juice, a raw egg, raw onions, capers, ketchup, you name it you can have it.
Than we use thin slices of beef, but very thin, seasoned with oil and lemon juice and maybe accompanied by slivers of Parmesan. We call this carpaccio.
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Mmmmm... I love love LOVE beef carpaccio. I can only imagine beef tartare to be just as delish.