Beef Tartare

Name: Beef Tartare
Prep time: 40 min
Total time: 40 min
Yield: 2
Ingredients: Beef rump 7.8 oz; Shallot 1; Salted capers 1 ½ tbsp; Pickles 2; Dijon mustard 1 spoonful; Egg yolks 2; Parsley 1 tuft; Tabasco® to taste; Worcestershire sauce to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

Difficulty: Easy
Prep time: 40 min
Serving: 2 persone
Cost: High

PRESENTATION

Recipe by
Sebastian Fitarau

Beef tartare is a classic raw meat dish that never goes out of style! We present it in the typical version with the egg yolk, ideal as a second course. The main characteristic of beef tartare is that it is served with the condiments on the side, so each guest can mix them in at the moment, choosing based on their own tastes. For the same reason, this dish is often prepared at the table in restaurants so that the customer can directly specify their preferences! The choice of quality ingredients is fundamental, starting from the cut of meat to the freshest eggs. After that, you can decide to enrich the steak tartare with various ingredients, the most traditional being mustard, capers, pickles, shallots, and parsley. You just need to follow our recipe or create your own personalized beef tartare... it will surely be delicious!

Also, try these tartare and carpaccio recipes:

Beef Tartare on Bruschetta
Fassona Beef Tartare with Savory English Cream
Carpaccio Cipriani Style
Beef Carpaccio with Arugula and Parmesan
Mediterranean Amberjack Tartare

INGREDIENTS: Beef rump 7.8 oz (220 g); Shallot 1; Salted capers 1 ½ tbsp (20 g); Pickles 2; Dijon mustard 1 spoonful; Egg yolks 2; Parsley 1 tuft; Tabasco® to taste; Worcestershire sauce to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Beef Tartare

To make the beef tartare, first, clean the meat from any nerves and fatty parts, then cut it into strips 1 and then into half-inch cubes 2. Those who prefer a finer texture can chop the meat with the tip of a knife 3.

Transfer the meat to a bowl and season with salt 4, pepper, oil 5, and Tabasco sauce 6.

Add the Worcestershire sauce 7 and mix 8. Now peel and chop the shallot 9.

Also chop the desalted capers 10, the pickles 11, and the parsley 12.

You are ready to plate: use a food ring to form the meat into a medallion shape 13, then complete the dish with the condiments, forming quenelles with the help of two teaspoons. Add the shallot 14 and the pickles 15.

Continue with the parsley 16, the capers 17, and the mustard 18.

Finally, with the tip of a teaspoon, create a hollow on the surface of the tartare 19 and gently slide an egg yolk into the center 20. Your beef tartare is ready to be served 21!

Storage

The beef tartare should be consumed immediately.

Advice

The meat must be of the highest quality: to ensure zero bacterial load, you can freeze it for at least 24 hours at -4°F.

You can substitute the condiments as you like, using for example olives, sun-dried tomatoes, or lemon zest for a more Mediterranean flavor!

For safe consumption of raw meat

For the safe consumption of raw meat, it is recommended to buy the freshest meat and not to consume it if there are any changes in color or smell. For further information, refer to the Ministry of Health guidelines.

For the translation of some texts, artificial intelligence tools may have been used.