Beefsteak a LA Tartare
Ingredients
Directions
Broil the steak for a few minutes until very underdone.
Cover the steak completely with tartare sauce.
Serve immediately.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Tenderloin steak
- Provides the main body of the dish; cooked briefly so it stays tender and rare inside.
- Tartare sauce
- Adds moisture, tang and richness that contrast with the seared beef.
The step that matters
Broil until very underdone. Broiling briefly sears the outside while keeping the centre rare; overcooking toughens the protein fibres and dries the meat, so timing matters.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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