What to serve with steak tartare?

Wow ! It'sbeen years since I did a steak tartare. Are you marinading it in wine and herbs and spices ?

I used to mix it with chopped anchovies and olives. Make sure you use the best quality freshest minced beef you can !

How about a nice winter broth as a hot starter ? Perhaps a bean soup or even a carrot soup which is nice and sweet that contrasts with the meat of the tartare. Are you adding a raw egg too ?

If you do have it as a starter then perhaps a nice hot baked cod or haddock as a main. (Don;t get the yellow dyed haddock) With herby mash and sundried tomatoes !! I actually love mackeral and if you season it with some honey which has chopped up chillis with it, it goes really well. It reaslly helps to offest the strong flavour of the fish but maintains the theme of flavours carried over from the tartare.

I don't know if this helps at all,

Dessert ?..a plum pudding ?...something comforting for this time of year ...with custard...or a fruit crumble ?...how about a bread pudding ?....or go for a fresh fruit salad !....sorry..too many choices eh ?

Hugs

jools

xxxx

You could always do what the bloke on CDWM did and follow it with a steak ?

Really? Yuck. Can you get beef poisoning, like in that Simpson's episode where they have a steak-eating competition?

? Really? I missed that.

I've never marinated it - how interesting. I get rump ssteak from the butcher and either ask him to mince it or chop it myself. Normally season a bit and serve with chopped shallots etc, and more seasoning.

I don't fancy the idea of soup as a starter tbh - I eat soup a lot for lunch during the week and it feels a bit boring.

For some insane reason he decided that a chateaubriand would be the perfect followup (presumably served still mooing ?).

I'd go for it as a starter rather than main course as it can be a bit much for some appetites. Something suitably French for main course? If you keep the starter small then you could go for a hearty Winter warmer like a cassoulet or perhaps a confit? Very rich but very nice...mmm. Then just something light and zesty for dessert.

Yes, I think starter is the way forward, as some people haven't had it before. Cassoulet could work, or a pie of some kind, and then as you say, a zesty pud ? Possibly posset.