Thread: Steak Tatare

I tried my first steak tatare last week and i have to say its one of the best dishes i have had and will certainly be returning to the restaurant specifically for that dish

the place in question was Galvin Bistrot De Luxe (London, UK)
Galvin Restaurants - Galvin La Chapelle Galvin Cafe de Luxe Galvin Bistrot de Luxe Galvin at Windows French Restaurants London

"Voted Best French Bistrot in the 2010 Zagat Guide"

you get 2 bottles of tobasco (one hot one mild) the steak is always pre mixed with onions, capers and some other bits (salt pepper etc) then presented with a raw egg yoke on top

got to say.. if you havent ever had it. get to a top quality french restaurant and order it. simply amazing



on the same line as that, i also had tuna tatare in a sushi place called Roka. was served with a raw quails yoke on top. again was amazing but in this case the beef has it

I raise wagyu, and this is the best way to eat wagyu as it brings out the aroma and texture of fat even more than cooked.
did you eat it with the bread?
try it with duck eggs (goose eggs if you are bold) sometime...goes with beef real well.

yeah dish came with 3 pieces of toast

have had Wagyu before, both raw and cooked.
its very nice stuff. Shame its so expensive over here though.

Originally Posted by LS3-Steve

yeah dish came with 3 pieces of toast

have had Wagyu before, both raw and cooked.
its very nice stuff. Shame its so expensive over here though.

it will get cheaper....it almost got ruined with the american wagyu bs (breeding wag with angus to get a bov that can sustain the american ranchin methods and because it was too "white" for americans"
there are a few ranchers including myself who are working hard to keep the wag bloodline whole and try to adapt new ranching styles to introduce it to the american market at a reasonable price) I know the same is happening in UK as well. give it about 5 years there and 2-3 year. foodies (like chuck) are getting the word out.

It is also very good at the 21 Club in NYC

Isn't that like a raw hamburger patty with an egg?

Originally Posted by 2euro

Isn't that like a raw hamburger patty with an egg?

lol a bit more complicated. the acid in all the other stuff added kinda "cooks" the meat.

when i am too lazy to cook a steak, i let it sit out for 2 hours, chop it up, and eat it raw (w/ raw egg) - yum yum - i don't even bother w/ anything else. sometimes i wish man did not invent fire...

- chuck

There is something similar to tartare in our culture. Raw lean beef is mixed with about 10 different spices and bulgur wheat. It is then worked out by hand for a minimum of 3 hours. The spices and the laboring action literally cook the meat. The final result is simply mind blowing. The meat melts in your mouth. I wish any meat lover could eat it once in their lifetime.

ps: I believe it's tartare, not tatare (just saying ).

Originally Posted by Hovy

There is something similar to tartare in our culture. Raw lean beef is mixed with about 10 different spices and bulgur wheat. It is then worked out by hand for a minimum of 3 hours. The spices and the laboring action literally cook the meat. The final result is simply mind blowing. The meat melts in your mouth. I wish any meat lover could eat it once in their lifetime.

ps: I believe it's tartare, not tatare (just saying ).

Are you lebanese by any chance? My friend made me try something called kabe neea I think. It was really good! I just ate it with pita bread.