The Former Shamrock Hilton Executive Chef's Steak Tartare Recipe by Donna John

My father-in-law was kind of a big deal in the Houston area back in the day. As Executive Chef at the Shamrock Hilton, formally the The Shamrock Hotel, he served Presidents, Olympians, dignitaries, celebrities and other high-profile people throughout his career. The Gerald R. Ford Presidential Library and Museum logs that at 10:55 p.m. on February 10, 1975, President Gerald Ford was greeted by Chef Hans John at the Shamrock Hilton (see photos below). Not bad for someone who came to the U.S. from Germany as an exchange student and didn't speak a word of English.

Photo: This work is in the public domain in the United States because it is a work prepared by an officer or employee of the United States Government as part of that person’s official duties under the terms of Title 17, Chapter 1, Section 105 of the US Code.

If you're not familiar with the Shamrock, when the hotel was built it was the most lavish and grandest hotel in Texas. The hotel opened in 1949, sold to Hilton in 1955 and was demolished in 1987.

Now on to this amazing steak tartare recipe the John family has been enjoying for years at holidays and family get-togethers. Steak tartare is a French dish made with raw ground beef, onions, capers, Worcestershire sauce, egg and other ingredients. Sometimes the ingredients are mixed into the meat, but you'll also find some ingredients served separately so you can add them to taste, which is how my father-in-law serves his.

Photo: Hans John and his sister, Antje.

Chef Hans John does not do measurements. When you ask him how to make his steak tartare, you get an ingredient list. My brother-in-law has helped out and says a recipe from Well Seasoned Studio is as close as he's found. The recipe below has been adapted and is how my father-in-law makes it for his family.

If you want to step out of the chips and dips rut at your next get-together, try this flavorful steak tartare recipe. You may be surprised by how many people enjoy the appetizer, and maybe it'll be a dish your family looks forward to on special occasions.

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Cuisine: French
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 12

Ingredients

• 3/4 - 1 pound New York strip, sirloin or filet mignon, ground or minced 
• 1/4 cup butter, melted and cool slightly
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 clove garlic, minced, or garlic power, to taste (my father-in-law uses garlic powder)
• 1 egg
• kosher salt and black pepper, to taste

For Serving

• chopped white onion
• capers 
• crackers 

Recipe Notes

• Buy high-quality meat for this recipe. This is not the time to skimp.

• Your butcher will grind the meat for you. If that's not possible, use a sharp knife and finely mince the meat on a cutting board.

• Eat any leftovers within 24 hours. The meat will start turn color and not look as fresh after a while. Steak tartare is best eaten right away.

• Do not freeze.

• The original recipe from Well Seasoned Studio used cornichons. Some like to mix cornichons into the meat mixture or serve them on the side. My father-in-law-did not put pickles in his steak tartare.

• The original recipe did not contain an egg in the meat, but that's how my father-in-law preferred it. If you prefer, you can crack the egg on top instead of mixing it into the meat. 

Here's how to make it: 

1. Put the ground or minced meat into a mixing bowl. 
2. Add the butter, Dijon mustard, Worcestershire sauce and garlic. Season with a generous pinch of salt and fresh black pepper. Stir well to combine.
3. Taste and adjust seasonings. Pile onto a platter and garnish with capers and onions. Serve with crackers.
   

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