April 28, 2011 |
Meat is good. The redder the better. Raw is best. Warm and bloody, cut straight from a cow’s backside. Those succulent juices trickling down your chin, wiped away with the back of your hand. Divine. Think of Rosemary in Rosemary’s Baby. The scene in the kitchen, when she cuts into a prime uncooked cut. How greedily she eats it. The look of unadulterated pleasure that passes over her face before she realises that what she’s tucking into is raw and drenched with blood and her suspicions that she’s carrying the devil’s child grow. Not that we’re saying a sudden penchant for indulging a most primal, even animalistic, instinct indicates that you’re impregnated with Satan’s spawn. You are, after all, men; the womb does not feature in your anatomy. However, a moment should be taken to consider the health benefits of protein or, more specifically, red meat. It’s a good source of iron and zinc. It helps to maintain healthy muscles and organs, and let’s be honest, that liver needs all the help it can get. There’s also the added bonus of a trim figure if you lay off the carbohydrates. We understand that a large chunk of this most delicious foodstuff may not be to everyone’s taste, which is why we would like to recommend this recipe for steak tartare – a tasty initiation into the pleasures of raw meat.
Serves 1
100g, or more if you prefer, organic beef fillet, finely chopped
2 gherkins, 1 tbsp capers and 1 shallot, all finely chopped
Dijon mustard, Tabasco sauce, salt and pepper to taste
1 raw egg yolk
First, mix together your chopped beef, gherkins, capers and shallots in a bowl. Next, slowly add your Dijon, Tabasco and seasoning and mix well. Taste your tartare as you add the ingredients so you get it just right. Some people prefer it sans Tabasco, while others like it very fiery. Finally, place your tartare on a plate, making a small dent in the top of the meaty mound and top with a fresh egg yolk. You may want to serve your tartare with either warm toast or a bowl of French fries. Also a shot of chilled vodka or two with which to wash it down.
by Natalie Dembinska
