Classic Beef Tartare
Description
Feel like a real chef and prepare the most tender beef tartare in your own kitchen. Remember that it is served only chilled, well infused with all the flavors and aromas of the additions — in other words, not right away! Instead of a chicken egg yolk, you can use a quail egg yolk if the portions will be slightly smaller. Serve with greens and sauce.
Instructions
- 1
Step 1
Prepare the specified ingredients. Choose fresh beef or replace it with veal. Red onion can easily be replaced with white onion, leek, or green onion, but not yellow onion!
- 2
Step 2
Rinse the beef under water and pat dry with paper towels. Remove the sinews and membranes from the meat, cut into small cubes, and place in a bowl or ramekin.
- 3
Step 3
Add the chopped capers and Dijon (whole-grain) mustard. You can replace the capers with salted cornichons or pickles. When cutting brined ingredients, leave the chopped pieces on the board for 5 minutes so the excess liquid can drain off.
- 4
Step 4
Wash and finely chop the leek or red onion, adding the chopped onion to a container together with the oil. Season with salt and pepper, mix thoroughly, and leave in the refrigerator for 30 minutes. Optionally, you can add Tabasco sauce or Worcestershire sauce. They will give the dish a light piquancy.
- 5
Step 5
After the specified time, carefully transfer the tartare onto a plate using a culinary ring and make a small indentation on top. Place a fresh raw chicken yolk into it.
- 6
Step 6
Classic beef tartare is fully ready. Serve it with fresh bread, baguette, ciabatta, etc.
- 7
Step 7
Enjoy your meal!