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This recipe is from Sally Fallon Morell’s Nourishing Traditions p. 234.
This recipe is being published during the fourth month of the year, when we are focused on the fourth of our 11 Wise Traditions Dietary Principles, which is to include raw animal foods in your diet.
When Dr. Weston Price made his pioneering studies of primitive peoples around the world, he was struck by the fact that almost every group he visited ate a certain amount of their animal protein raw. The proportion of raw animal protein in the diet varied considerably. Among some Eskimo groups it verged on 100 percent; natives of the Polynesian islands consumed a good portion of the sea food they caught without cooking it; African tribes valued liver in its raw state as essential to good health and optimum growth and strength. Tribes whose eating habits were largely vegetarian nevertheless ingested raw animal protein in the form of grubs and insects. The principal source of raw animal protein for European communities was unpasteurized milk products.
Today, unfortunately, raw dairy products are largely unavailable in America. We can and should, however, eat raw meat and fish on a regular basis. Almost every world cuisine offers recipes to satisfy what seems to be a universal requirement for raw animal protein—steak tartare from France, carpaccio from Italy, kibbeh from the Middle East and raw, marinated fish dishes from Scandinavia, Hawaii, Latin America and Asia. The collection we offer here attests to the universality of this practice.
Ingredients
- 2 pounds filet of beef, frozen 14 days, partially thawed and sliced very thin
- 4-6 tablespoons extra virgin olive oil
- 1 tablespoon dried pink or green peppercorns, crushed
- 2 cups egg mustard sauce
Instructions
- Arrange meat slices on individual plates leaving the center of the plate empty, cover with plastic wrap and place in freezer for about 1 hour or until meat is very cold. [If you want to avoid plastic wrap, place in glass storage with a siicone top.]
- To serve, sprinkle with olive oil and peppercorns. Place a ramekin of sauce in the middle of each plate.
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