Originally Posted by Johnny_5
look exactly like the tartar from Julia Childs cookbook.
Every time I make tartare, I make it a little bit different. I haven't seen the Julia Child's recipe, do you or anybody else have it? With this one, I used tri-tip beef. Usually I use top sirloin, but they were out, so I decided to try a different cut.
Mixed it with a little bit of Worcestershire, cognac (mostly to clean the surface of the meat in case there was anything growing on the surface), egg, capers, shallot, parsley, anchovy, Dijon, and some black pepper. I got a bottle of gherkins recently, so I might try that next time. One restaurant I ate at used olives, which I thought was interesting.
I really like raw beef, and I'm starting to find cooked beef less appetizing.