Penne 4 Your Thoughts

Penne Cole's thoughts on food, travel and more

Of raw beef and eggs

Steak tartare, by Penne Cole

Steak tartare, by Penne Cole

There is one thing (Ok, several things, really, chief of which is their penchant for organs and such, or what I like to call “spare parts”, but I digress) that I can’t stomach about French cuisine, and that’s steak tartare.

Steak tartare is a classic French dish that is essentially a mound of raw minced beef (and sometimes horse!). This beautifully presented version from the Auberge de la Terrasse in Moret-sur-Loing is topped with an egg and accompanied by gherkins, chopped onions, pickles, and a dash of Worcestershire sauce. Restaurants often serve it in two versions – lightly seared or completely raw. You’re supposed to mix all the ingredients before tucking in. Me, I think some chef was in the middle of making burger patties one day and just got lazy.

Don’t get me wrong – I love sushi. But when it comes to raw food, fish and meat are two totally different beasts. The idea of eating that much raw beef just makes me sick to my stomach. I tried, I really did. But the texture (chewy and slightly slimy from the raw egg) and the temperature (cold, obviously), and the fact that my friend had to slather it in ketchup to make it palatable told me that this dish violates the laws of nature.

I’ll try anything most things once. But steak tartare is definitely one dish that I won’t be trying again, no matter how pretty the dish looks.

Advertisements

2 comments on “Of raw beef and eggs

  1. LFFL
    June 29, 2013

    Ewww is all I can say!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Information

This entry was posted on June 29, 2013 by in Europe, Food, France, Travel and tagged , .
The ancient eavesdropper

Nature's nuances in a nutshell

Please Pass the Recipe

from one generation to the next

Autumn beats

The beats to my life

Life Confusions

"I Will Find Words, Smith them Down. For Love Is Infinite And So Are They."

polianthus

exploring the world

Recipes by chefkreso

Cooking with imagination

A New Day: Living Life Almost Gracefully

Photography and Thoughts About Life and Aging

%d bloggers like this: