Alexa, I would be thriled to have it served to me, but others I am not sure. I don't think Mad Cow is the reason, but the fear of Salmonella and let's face it, most people look at it and will be turned off by raw meat. Have you seen the cell phone commercial about "a ball of raw beef" and the kids responsed with "That's gross"?

Unless your guests are more open minded and enlightened, save it as a treat for yourself.

Steak Tartare is the one resason I want a grinder attachment for the KA. I like my meat double ground, not diced as it taked the flavors on better. Served with toast or cocktail rye, a glass of champagne and you hav ethe perfect appitizer.

Does any one still make carpaccio?

Thanks Peppi!

I love carpaccio of beef (someone else can have mine if it is tuna). I actually have the grinder attachment for the KA and was planning to use it for this, I agree that I like it ground finer rather than cubed.

I suspect you are right though, I'm really hesitant to make something that will cause and audible "EEEEEEWWWWWW" from some guests. That said, it might make an interesting conversation piece and if I make it as written above it will use only about 1/2 lb of meat. That would be enough for any brave souls to have a taste....

I dunno.... maybe? maybe not?

More thoughts please!

Alexa

I'll give my share to Peppi and come back for the Stroganoff, thank you very much.

I wouldn't make it for a different reason - the beef is frozen. Although many would disagree, I feel there is as much difference between fresh and frozen beef as there is between fresh and frozen vegetables.

For steak tartare, you'll get a different texture using the frozen beef.

i'd be another one to pass on the raw meat selection. i use my trimmings for steak sandwiches or grind it for hamburger meat and of course, the dogs will get a little tasty treat. i just want no parts of the raw, i have those same thoughts about sushi. i certainly would not "eewww" if a hostess served me something though, i could just politely pass. one of these days i'll have to post about the roadkill stew a survivalist served us years ago. i would have preferred raw meat!!!!!

enjoy your dinner party.

maryanne

Joe and I both love Steak Tartare but serving it to guests...well I don't think I would go there unless I knew specifically that my guests were Tartare fans!

If you do want to make Stroganoff Sharon's recipe is an excellent, elegant meal and very easy.

Beef Stroganoff

Posted by Chase (Sharon)

3 Cup Crème Fraiche (recipe follows...takes 2 days)
1 1/2 Tbl Dijon mustard
3 Tbl tomato paste
3 Tbl Worcestershire sauce
2 Tsp paprika
1/2 Cup demiglace (or good beef broth)
3/4 Tsp salt
fresh black pepper To Taste
1 Lb firm small sized, white button mushrooms
10 Tbl butter (or a combo of butter)and EVOO
24 pearl onions
3 Lb of beef filet
Italian parsley Chopped

Combine creme fraiche, tomato paste, mustard Worcestershire, paprika, demiglace (or beef broth if you don't have demi glace), salt and pepper in a medium size sauce pan.
Simmer slowly for 20 minutes or until sauce is slightly reduced. Do not boil. Remove from heat and let sit covered. Cut a small x in the bottom of each onion. Bring a pot of water to the boil and drop the onions in the boiling water for 5 minutes. Drain the onions and run under cold water. Peel the onions.

Melt 3TBSP of butter in saut pan. Saute Mushrooms until tender. Remove mushrooms and add 3 TBSP more butter, saute onions just until lightly golden. Remove the onions from the pan and add to mushrooms.

Cut the meat into thin slices on the diagonal. Heat the remaining butter in the same pan. Cook on high heat just until lightly browned,do not over cook.This dish can be prepared to this point several hours before serving.

To complete, set sauce over medium low heat and bring to a bare simmer. Add mushrooms, onions and any accumulated juices. Simmer 5 minutes. Add beef and juices, heat just until meat is heated through.

Serve immediately over hot noodles , garnish with the parsley.

Creme Fraiche 1 (you need to double for Stroganoff recipe)

1 cup heavy cream
1 cup sour cream

Whis together in a bowl. Cover and let stand in a reasonably warm spot overnight. Stir well, cover and refrigerate 36 hours.

Creme Fraiche 2

2 cups heavy cream
2 tsps buttermilk

Directions same as above but it only needs 24 hours in the fridge.

Note: no matter which way I make it I make it two days ahead.

Michelle

I'm another who would pass on the Tartare, raw meat no matter how well seasoned is still raw meat to me. However I know many people who love it......it's a crap shoot!

Now if you make stroganoff I'll join in with Woodie and Michelle.

I'll cast my vote as another "I'd love it, but I wouldn't serve it to company unless I knew they were into it."

I'll always pass on raw meat of any kind. As others have said, you would really need to know your guests because some people like it. I also think freezing beef, pork and chicken changes the taste and texture.

I'd eat it all.....but know way too many who wouldn't even try it.
Save the beef for someone who appreciates it and serve fried meatballs on toothpicks.
Linda C

Oh yes, I'm another one who would eat it and love it. That doesn't mean everyone would. Oh, and I like carpaccio too, and have been known to snitch raw bits of beef from whatever I'm cooking, I just like raw beef.

If you know your guests would enjoy it, make it. If not, I would also probably err on the side of caution and go with the stroganoff. I know I'm weird, I don't care for stroganoff, go figure. Everyone else I know loves it, though.

Annie

I'm with ruthanna.

Although I love steak tartare -- and carpaccio -- I have to have tartare made from FRESH beef. Frozen just doesn't do it.

Joe

I would eat it! I agree that you may turn off your guests though. I like my beef very very rare anyway.

Mad cow has nothing to do with it being raw, you cannot cook out mad cow prions.

It's my dad's favorite, but it's been difficult to restaurants that have it nowadays. Three that used to serve it told us that it's just not popular anymore, so they took it off the menu.

My point is that, chances are, your guests will not want it. Better to save it for family kabobs or stroganoff, as you were thinking.

Yes! I'd eat my share.
Years ago at a party I'd put on, one of my guests was partaking in a bagna cauda I'd made with anchovies. Carrying on about how yummy this was...blah,blah,blah. "What's in this"? she asks, "anchovies", I reply. She steps aside, gasps a little gasp and lets me know that she can't stand anchovy, never, but never eats it and won't be eating one more bite!
Okay. :)

NO!! I would eat YOUR share...!!! I love it, but another ditto on serving it to others.
Make what you like as a personal treat and cook the rest. That's imho.

(Maybe we should have a Steak Tartare party at Annie's??? We know the beef would be great...)

Love it (minus the anchovy). That's the appetizer my husband and I always start with at Fleming's on date night. Doubt anyone around us would it, though.

Y'all are missing out!

I have adored it since I was a child, and living in Germany just reinforced that love. But my husband and kids won't touch it. I would hesitate to serve it to guests. Not sure about the frozen issue, but I think when I've eaten it, it's always been fresh. The one thing I don't like is the raw egg mixed in it.

Yes! I'd eat my share.
Years ago at a party I'd put on, one of my guests was partaking in a bagna cauda I'd made with anchovies. Carrying on about how yummy this was...blah,blah,blah. "What's in this"? she asks, "anchovies", I reply. She steps aside, gasps a little gasp and lets me know that she can't stand anchovy, never, but never eats it and won't be eating one more bite!
Okay. :)

Thanks for all the thoughts!

I think I will probably not make it for this evening. There will be a wide variety of people and though a few might enjoy it I think the rest probably would not. Just to clarify - this would have been part of an hors d'oeuvre buffet, not a course at a sit down dinner.

Anyway - my family will just have to "suffer" through it in another form this week....LOL!

Thanks again to everyone!

Alexa

If it's part of an hors d'ouvre buffet....I change my mind! I would definitely make and serve it. Those that love it will enjoy and those that don't won't touch it!
Would you omit a liver pate because of those who can't stand liver? or rumaki for the same reason? How about serving a caviar mousse as part of the buffet? Some may be put off by "fish eggs" but I'll bet you would say, let them eat meatballs and cheese!
Go ahead....some people will love it!
Linda C

I change my mind too...if it's part of a selection of hd's I'd serve it too.

I don't change my mind. IMO the meat should be prepared fresh from the fridge and served/eaten immediately. As much as I like tartare, I wouldn't be eating it after it's been sitting on a buffet table for any time. (But maybe that's just me!)

James you make a good point...shows you what I know about tartare...nada

You would serve it on a plate set on a bed of ice or course.
I've had steak tartare on a buffet several times served like that.
Linda C

Sounds great to me, but I prefer it ground rather than cubed.

Lars

this would have been part of an hors d'oeuvre buffet, not a course at a sit down dinner.

I did not know it was only one dish for a buffet. Like everyone else says, by all means serve it!! We prefer it ground too and you can grind it in your food processor. Cube up the meat and just push pulse once or twice, do not over pulse as you will get mush. I make my sausage this way and do it in small batches...just remember to just push pulse once or twice until the meat is ground, empty, refill and repeat.

Michelle