Anthony Bourdain's Steak Tartare
- serves 6
Recipe Courtesy Anthony Bourdain, Anthony Bourdain's Les Halles Cookbook"Les Halles, the restaurant, was pretty much created to serve this dish. The key to a successful steak tartare is fresh beef, freshly hand-chopped at the very last minute and mixed tableside. A home meat grinder with a fairly wide mesh blade is nice to have, but you can and should use a very sharp knife and simply chop and chop and chop until fine. The texture will be superior. And do not dare use a food processor on this dish - you'll utterly destroy it."