French-Style Beef Tartare: A Gourmet Delight

You should definitely try the French classic! For some, tartar is wonderful, for others it is rough and impossible. This recipe will appeal to those who like to reproduce gourmet restaurant dishes in their own kitchen. To prepare it, no special skills are required.
cook time: 30 min
Maya Lindell
French-Style Beef Tartare: A Gourmet Delight

Nutrition Facts (per serving)

194
Calories
14g
Fat
2g
Carbs
14g
Protein

Ingredients (1 portion)

Basic:

Onion (Onions, chives or shallots) 0.25 pc
Salt to taste
Ground black pepper to taste
Greenery (Parsley, onion, spinach) 10 g
Capers (10 pieces) 20 g
Lemons 0.3 pc
Quail eggs (Yolks) 2 pc
Dijon mustard 0.5 tsp
Worcestershire sauce 0.5 tsp
Tabasco 0.25 tsp
Gherkins 0.5 pc
Beef tenderloin 150 g

Recipe instructions

Step 1

Step 1
How to cook beef tartare? Prepare all the necessary ingredients. Beef is used raw, so buy meat only from a trusted store. Instead of tenderloin, you can take another part of the carcass. The main thing is that the meat is fresh — red (not gray or burgundy) in color, without any particular smell. The meat should be cold. So keep it in the refrigerator or on a bed of ice before and while cooking.

Step 2

Step 2
Interesting. that some chefs believe that tartare must be prepared with fresh meat, but there are also those who say that a more interesting taste is obtained from frozen meat. Rinse the beef under running water and dry with paper towels. Remove all cores and films, if any. Cut the meat with a knife into small pieces of 0.3-0.5 cm. To make the tartare look neat, try to make the pieces the same in shape and size.

Step 3

Step 3
Peel the onion, rinse and chop very finely. It shouldnʼt be felt. Chop the capers, green onions and gherkins with a knife as well. Add to meat. Squeeze the juice from the lemon and mix everything thoroughly. Lemon juice will disinfect and soften the meat.

Step 4

Step 4
Next add mustard and sauces. When adding Tabasco sauce, keep in mind that it comes in varying degrees of spiciness. Mix well.

Step 5

Step 5
Wash the eggs with soap and dry with a towel or napkin. Separate the whites from the yolks. Using a knife over a plate, beat the shell in the center of the egg and split it into 2 halves. Pour from one half of the shell to the other until all the whites have flowed into it. The yolk will remain in the shell. Proteins can be used in other dishes. Leave one yolk for decoration. Add the second one to the meat and mix everything until smooth.

Step 6

Step 6
Tartar can be served in a heap, but it is better to use a round or rectangular pastry ring. Press the meat lightly so that there are no voids left. Then remove the ring, decorate with yolk and herbs.

Additional rubrics

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