Dr. Al Danenberg ● Nutritional Periodontist
April 11, 2021 [printfriendly]
If you are up for it, you will be salivating soon. Steak tartare is a wonderful delicacy because it is raw and flavorful. (The cucumber slices are for appearances. But they are an acceptable veggie in the Better Belly Blueprint if you are eating less than 100% animal products.)
When meat is cooked, many of its important enzymes are inactivated. But when you eat it raw, all the nutrients remain at their full potential to benefit you.
Choosing the perfect cut of beef is important. It should be a fresh, tender cut. I use grass-fed, grass-finished tenderloin from my butcher shop. You’ll slice and dice it with a sharp knife. You don’t want to make Steak Tartare from ground beef!
You should begin the preparation when you are ready to serve the dish. Freshness is critical for flavor.
First, here is the preparation to kill potential bacteria:
- Wash your hands and rinse the steak under cold water. Dry it off well.
- Salt the steak with Himalayan salt liberally on all sides. Salt will kill bacteria.
- Cover the steak and place it in the refrigerator for no more than one hour.
- Remove the steak from the fridge, rinse all the salt off, and dry it well.
- Now, you’re ready to make your Steak Tartare for Two
For a texture contrast, I add a little crunch to the mixture with some pork rinds crumbled into little pieces. “4505 Cracklin Crumbles” offer the perfect ready-to-go texture and size. However, this is optional.
- 8 oz. beef tenderloin, trimmed of any collagenous parts
- 2 Tbs Suet – chopped (This is beef kidney fat that you can chop with a knife or crumble)
- 3 Anchovies, finely chopped
- 1 Tbs Dijon mustard (You may substitute 1 teaspoon of Himalayan or Redmond salt for the mustard if you are on a strict 100% animal diet.)
- 1 Tbs of “4505 Pork Cracklin Crumbles” (optional)
- 2 egg yolks
- Cut the tenderloin into ¼ inch strips and then cut these strips into ¼ inch pieces
- Add beef pieces to a mixing bowl
- Stir in all the other ingredients except egg yolks
- Form into two patties and place on a serving plate
- Make a “thumb indent” on the top of each patty to hold the egg yolk
- Add a raw egg yolk to each patty, and then indulge
Check out my new training on the Better Belly Blueprint! You can watch it HERE.