Monday, January 30, 2012

Steak Tartare? Still not ready...

The gorgeous Steak Tartare. 
Have you tried it?

It's in every restaurant, on every Paris menu
and I'm offered a bite every time it happens to be at my table. 
But so far, I cannot seem to order it. 
This happens to be the Chartier version. 

My brother-in-law, on a visit once to the US,
tried to feed My French Babies (when they were still tiny things)
 barely seared, local hamburger meat at home, pink as the above picture all throughout the middle.
I had to convince him he could kill his children if he let them eat it. 
It took every persuasive power to get him to cook it through
and he swore they wouldn't eat it well done.  They did. 
(He forgot about the magical powers ketchup has on children.)

And me, myself? I still can't bring myself to eat this beautiful medley of colors.
It's tempting, but it's still a non.
Someday I will. And I will celebrate when I do.
But until then, I'll take my Steak Frites.

(Photos copyright: Kirsten Steen)


  1. I'm with you. It would have no taste without the onions and herbs. Besides, the carmelization on the meat while braising is what gives all the flavor. Umami for beef methinks. I liked the idea of mayonaise on the fries though. So decadent.

  2. I WOULD NOT EITHER DEAREST! I cannot understand how this recipe came to be. In our culture here, this spells out SAMONELLA in a big way!!!! It is beautiful, but I don't are wise!!!! Anita


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