Mary Attea
More from Mary Attea
For the best steak tartare, use beef tenderloin (the tail end) and always hand-chop the meat. It should never be ground. Chef Anita Lo adds a bit of bulgur for even more texture.
For the best steak tartare, use beef tenderloin (the tail end) and always hand-chop the meat. It should never be ground. Chef Anita Lo adds a bit of bulgur for even more texture.