Does anyone know any good resaurants in Sheffield that serve Steak Tartare?

It's about time I tried it... ;)

I've never seen it.

Why not buy a pack of mince and do it yourself, but be warned I had such bad food poisioning after having it once that I was ****ting blood for a week.

I think you will find it difficult to find in Sheffield. I don't know of any restaurants in the city that would trust themselves to make it or let their customers loose on it without understanding.

Most people would probably think it was a nice steak with tartar sauce on the side and ask for it well done, Sheffield style with chips. :D

Maybe Fischer's would do it as a special, but I can't see anyone having it on the regular menu.

Originally posted by Disco_Cat
Why not buy a pack of mince and do it yourself.

That's my backup plan... Though will be asking a butcher to mince some filet steak for me...

How hard can it be? It's not like you can burn it... :D

Don't mince the fillet steak, chop it very finely with a good knife, it is the traditional method. Don't mince look where I ended up!

Originally posted by pete_jim
chop it very finely with a good knife,

True.

But really I think this dish is seriously overrated, invest your money in a decent plate of Carpaccio from Nonna's instead.

I must agree - steak tartare is a dish that I do not hold much favour for. In my opinion it's not a 'timeless' French dish such as Duck Confit or Cassoulet. It's more of a throwback to the 1980's when baby corn [an appauling vegetable devoid of flavour, colour and texture] was seen as 'hip' and the height of sophistication was serving 2 or 3 uncooked vegetables on a white plate.

Thankfully cooking these days is focusing more and more on food that one actually wants to eat. Carpaccio is far, far better than steak tartare and in September I had the good fortune of being able to taste it at Harry's Bar where it was invented in 1961.

If you want to taste a meat that contains more flavour when raw I suggest you try thin slices of seared wild tuna - it's simply divine. Beef is not a meat that benefits from being eaten raw, rare most definitely, but not raw.

Anyone thinking of ordering this dish should watch the "THE RETURN OF MR. BEAN" first!!!!

ok, i'll ask, what is Steak tartare. :confused:

Steak Tartare is raw finely chopped fillet of beef, usually served in a circle which I think you then break a raw egg into the middle of and mash it all up. Accompaniments are varied but include things like gherkins, capers, diced raw onions possibly hardboiled eggs sieved, but I may be getting mixed up with caviar. Eat raw!

If you could shove it all on grill for 10 minutes I'd eat it!

Originally posted by pete_jim
Steak Tartare is raw finely chopped fillet of beef, usually served in a circle which I think you then break a raw egg into the middle of and mash it all up. Accompaniments are varied but include things like gherkins, capers, diced raw onions possibly hardboiled eggs sieved, but I may be getting mixed up with caviar. Eat raw!

If you could shove it all on grill for 10 minutes I'd eat it!


:gag: :gag: :gag:

Went out for a meal once my partner had the beef tartar and a friend had a similar dish using raw tuna. Gross - I made sure my starter had acquainted its'elf with the deep fryer before arriving on my plate.

I imagine you would struggle to find it served in any restaurant.
As a former pub manager, I know that we had to cook our steaks rare as a minimum as all cooked foods has to leave the kitchen at a minimum temperature of 75C, ruling out bleu steaks.

Originally posted by Disco_Cat
True.

But really I think this dish is seriously overrated, invest your money in a decent plate of Carpaccio from Nonna's instead.

I love Carpaccio!! One of my favorite starters!!

I'm in a “try anything once” frame of mind and my curiosity has got the better of me with Steak Tartare... I just want to try it, it's that simple... :cool:

Though looks like I may have to make it myself or wait till I’m abroad...

Do you remember the Mr. Bean sketch where he ordered Steak Tartare not realising that it was raw, and tried to hide bits of it everywhere?! Hilarious!

I like it but yes, carpaccio is much better. Mmm youre making me hungry now...

Originally posted by benclements2
.....I know that we had to cook our steaks rare as a minimum as all cooked foods has to leave the kitchen at a minimum temperature of 75C, ruling out bleu steaks.

There is probably more risk with the raw egg content than with the raw beef.