My good friend Bookstore Piet gave me the hookup a few weeks back. He arranged a special meal which consisted of the traditional steak tartare. Now this is something that is not traditionally on the menu at Can Can and it was Piet’s brilliant negotiations with management that afforded us this luxury.
For the few novices (like myself) who never have tried it, the dish consisted of finely chopped, raw filet topped with capers, onions and a raw quail egg yolk. I’m not sure what was used to bind the beef but it was creamy and spicy. This dish was served with grilled bread and crsipy onion rings.
It was delicious and wonderful and I am anxious to try it again!
I had tartare in Montreal ten years ago. I’m glad I tried it and it was very tasty, but I think I prefer meat cooked a little.
It really is hard to get past the fact that isn’t cooked. As good as it was, every slight tummy rumble had me slightly worried.
I’m a huge fan of steak tartare. I’d love to see Can Can add it to the menu.