Steak Tartare
Ingredients
Finely chopped or ground raw beef, onions, capers, seasoning (generally fresh
ground pepper and Worcestershire sauce or Tartare sauce), raw egg
Attractiveness
I enjoy rare steaks, and I am one of those people who are not afraid of eating
undercooked meat (even if it might be in my best interests to be concerned).
I think about the tender and well-seasoned flesh, and it makes my mouth water.
It has a certain elegance to it that comes with its association with the weal
thy, for it requires high-quality ingredients and/or careful presentation.
Besides, I have yet to find a place in town that serves steak tartare, and its
elusiveness makes me all the more eager to sample its meatiness.
Inspiration
Aloysius X.L. Pendergast, a recurring character from various collaborative
novels by Douglas Preston and Lincoln Child. A vivid and enticing description
of steak tartare was present in one of the novels, and Mr. Pendergast happens
to be rather fond of it. He is an interesting character, one of my favorites,
and I cannot help but try to connect to this character through the medium of
victuals.
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Steak Tartare
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