Steak tartare is not just for the French

American cuisine is relatively new when compared to foods around the world. But when it started to develop its identity, it took cues from the French. (Think of those early Betty Crocker recipes where everything was suspended in gelatin or as the French call it, aspic.)

Recipes in the lexicon of American cooking can be traced to popular French dishes -- beouf bourguignon (beef stew,) steak frites, chocolate mousse – even French onion soup can be found at Irish bars across the city.

Then, there are more technical dishes with an air of sophistication – coq au vin, chicken fricasse, cassoulet and steak tartare.

The most daunting part of this recipe is the ingredient list, there are many, but once you buy them, they’ll be in your pantry for next time and they have a long shelf-life. The key to a good tartare lies in a sharp knife with an experienced hand. You can use any type of beef for this recipe, although a high-quality cut will deliver the best flavor and texture.

Yields about a dozen servings.

Ingredients

• 1 lb filet mignon (or any cut of your choosing)
• Worcestershire sauce
• Whole grain mustard
• Tabasco
• Chives
• One egg yolk
• One shallot
• Capers
• Salt
• Cracker of your choice (Ritz or Melba toast work well.)

Directions

• With a sharp knife, cut the meat into small cubes. Then go over the meet in a back-and-forth half-moon motion until desired texture is achieved.
• Finely mince half a shallot, a few capers and chives.
• In a separate bowl, add the egg yolk, ½ tbsp of ground mustard, a few dashes of Worcestershire, a couple dashes of tabasco, the minced shallot and capers, salt to taste and whisk together until incorporated.
• Fold your chopped meat into the sauce until fully coated.
• Place your finished product on a cracker/bread/toast point of your choice, garnish with chives.