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Top Rated Beef Tartare Recipes

Vietnamese Shaken Beef Tartare
Shaken beef is a traditional Vietnamese dish, typically "shaken" in a wok. Tartare is a classic French dish — chopped beef served raw. I’ve fused these two greats to come up with something I think you’ll find very cool — not to mention absolutely delicious. See all stir-fry recipes. Click here to see Fusion Cuisine, Tastefully Prepared.
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International Recipes
1 anchovy fillet1 clove garlic, chopped1/2 teaspoon salt1 teaspoon capers, drained1 medium egg2 teaspoons Dijon mustard2 tablespoons olive oil1/2 teaspoon freshly ground black pepper1 teaspoon Worcestershire sauce2 tablespoons minced ...
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International Recipes
1 anchovy fillet1 clove garlic, chopped1/2 teaspoon salt1 teaspoon capers, drained1 medium egg2 teaspoons Dijon mustard2 tablespoons olive oil1/2 teaspoon freshly ground black pepper1 teaspoon Worcestershire sauce2 tablespoons minced ...
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Nif
A delicious way to eat good quality beef! This can be an appetizer for 2 or a dinner for 1. Enjoy!
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anon-r1rnyeh5min4@base.google.com (ifood.tv)
Ingredients 3/4 lb ground beef roundlegg3 tablespoons finely chopped onion3 tablespoons finely chopped watercress3 anchovy fillets, finely chopped3 tablespoons drained capers1/4 teaspoon saltDash pepper1 loaf (10 oz) Italian bread, about 14 ...
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williamgag
This is a classic, its pretty much untouchable even though everyone adapted it for his taste. Here's one of mine, enjoy !
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Angelo Sosa
Shaken beef is a traditional Vietnamese dish, typically "shaken" in a wok. Tartare is a classic French dish — chopped beef served raw. I’ve fused these two greats to come up with something I think you’ll find very cool — not to mention absolutely delicious.See all stir-fry recipes.Click here to see Fusion Cuisine, Tastefully Prepared.
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Rick Tramonto
Editor's note: The recipe and introductory text below are from Rick Tramonto's book Fantastico! I unabashedly love beef tartare and yes, this is my favorite crostini, particularly because I gild the lily with a drizzle of truffle oil! Steak tartare has been around for a good long time, and according to legend, its name refers to the Tartars, the nomads who roamed eastern Europe, for a time under the leadership of Attila the Hun. Fierce and bloodthirsty, the Tartars purportedly ate raw meat for strength. Tartars were Huns, but "beef hun" just doesn't have the panache of beef, or steak, tartare. If you've never had beef tartare, try it my way; then make it your way by omitting what you may not like such as capers, Worcestershire sauce, or anchovies. But don't fool with the beef. Buy the best you can from a reputable butcher. I use prime beef when possible, but because it is sometimes hard to find, I may turn to high-quality choice beef instead.
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Andi of Longmeadow Farm
Besides Dennis, and my family on the farm, my other great love is the nifty tomato. It is in my top 2 food choices ever. Upon grabbing the little hiding tomato in the garden, and popping into your mouth on a hot summer day is; about the most terrific taste and feeling one can have. I typically feel like "Julie Andrews" in "The Sound of Music" when she twirls about singing about the "Hills are alive....." I just can't help it. I eat so many tomatoes in fact, (all seasons) that I honestly get those double darn sores in your mouth from the acid. That aside, I haven't met a tomato I have like. This is why this recipe, to me, is quite simply one of the best uses of a tomato that has ever been discovered. Quite honestly, I love ground beef tartare. Sometimes due to dietary smartness, I can't always go around and order Beef Tartare. Jacques Pepin, (great, great Chef) came up with the wonderful addition to the tartare world. I especially love the use of tomato water sauce. Read on, and
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