A recipe with a difference – have you tried horse meat?

Tartare d’onglet de cheval (serves four)

Ingredients Instructions
  • 400g horsemeat hanger steak
  • 1 onion/shallot, peeled and diced very finely
  • half a clove of garlic, crushed
  • 2 tbsp of finely chopped
  • 2 tbsp of finely chives
  • 2 tbsp of finely chervil
  • 2 tbsp of finely tarragon
  • ketchup
  • olive oil
  • tabasco
  • Worcestershire Sauce
  • baby capers
  • chopped gherkins
  • salt and pepper
  • 1 egg yolk
  • Tips: One or two tricks for any steak tartare: the meat and the rest of the ingredients should only be mixed when you are ready to serve. Do not mix and then place it back in the fridge.
  • The meat should be as fresh as possible. I use hanger steak as I love the texture – it is a meat with a little bit of resistance, not too tender, and perfect for tartare. We have served steak tartare at the restaurant since we opened in January 2009. Horsemeat was introduced early in 2010 and has been a success from day one.
  • Method: Cut and dice the meat by hand using a very sharp knife. The size of pieces is up to you - either very fine or slightly larger dice. Set the meat aside in a mixing bowl in the fridge while you prepare all the other ingredients.
  • Chop the remaining ingredients and place them all in the large mixing bowl with the meat. Season well with salt and pepper, add the egg yolk and mix using a large wooden spoon. Mix well for a couple of minutes and taste it. Season again and taste again until you’ve got it right.
  • Serve with croutons, a green salad and sautéed potatoes.
  • Variation: You can keep the ingredients separate in little dishes so guests can help themselves and add as many or as few as they like.
  • Notes: I buy my horsemeat from a farm in the Franche-Comté area of France. The Percheron and Compté horses are bred for their meat, helping to sustain the rare breed. I have seen it on sale in Edinburgh, at George Bower in Stockbridge (www.georgebowerbutchers.co.uk).
  • Remember that the quantities stated in the recipe are only a guide – you can make your tartare to suit your own personal taste. You can use other meat, such as venison, duck, beef or rosé veal.

Recipe © Fred Berkmiller | https://www.lescargotbleu.co.uk/