Start simple. Tartare is the gateway drug. You get fresh ground sirloin or tenderloin. Shape it into a neat little patty on a plate. Then, make a small well in the center and drop an egg yolk right in there. Just the yolk—save the white for a face mask or something.
Now, season it. A pinch of salt, a crack of black pepper, maybe some capers or chopped onion. Some folks add a dash of Worcestershire sauce or hot sauce. Don’t overthink it. This is about the pure meat flavor, with a little kick from the yolk and salt.
How to Brown and Cook Ground Beef | Wholefully
Eat it with toast points or crispy fries. Scoop, crunch, repeat. It’s creamy, beefy, and shockingly rich. You’ll feel like a fancy French chef, even if you’re just wearing sweatpants.
Dirty Little Secret: The "Texas Style" Version
Not fancy enough for you? Try the American "cowboy" version. Take that raw ground beef, mix it with diced onion, salt, pepper, and a little splash of Worcestershire. Some people even add a raw egg right into the mix. Serve it on a cracker with a slice of cheddar.
Is it elegant? Nope. Is it delicious? Absolutely. It’s like a burger that never went through the grill. And honestly, sometimes you don’t need a grill. You just need a spoon and good beef.
