The gourmet beef tartare is a perfect dish to serve as an appetizer or a main course, it is quick to prepare and delicious. In this recipe, we will discover which cut of meat to use, how to prepare it, and season it to achieve a gourmet dish.
Unlike the beef battuta, beef tartare consists of larger pieces of meat and is seasoned with spices and herbs to flavor the meat.
If you like tartares, don’t forget to read the recipe
- Difficulty: Easy
- Cost: Cheap
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
- Energy 339.97 (Kcal)
- Carbohydrates 8.71 (g) of which sugars 0.91 (g)
- Proteins 36.33 (g)
- Fat 18.92 (g) of which saturated 5.16 (g)of which unsaturated 2.94 (g)
- Fibers 1.03 (g)
- Sodium 1,931.30 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people
- 10.5 oz beef (sirloin, ribeye or top round)
- 2 eggs
- 4 pickled gherkins
- 1/2 red onion
- 1 tbsp extra virgin olive oil
- 1 clove lemon
- to taste parsley
- to taste pepper
- to taste lamb's lettuce
Tools
- 1 Knife
- 1 Cutting board
- 1 Bowl
Method
The cut of meat is very important, you don’t need expensive cuts, you’ll get a delicious tartare even using less prestigious cuts like sirloin, ribeye or top round.
First, cut the meat into strips following the grain and then cut them into thin cubes according to your personal taste.
Tartare, unlike beef battuta, has a medium coarse texture.
After slicing the meat, place it in a bowl with a drizzle of oil and start chopping the onion and gherkins into cubes.
Mix all the ingredients, add a tablespoon of oil, lemon juice, and finely chopped parsley. For an extra taste, you can also add a tablespoon of mustard seeds.
To give an original touch to your beef tartare, you can also replace the diced red onion with a delicious caramelized red onion which is more digestible and delicate.
Otherwise, you can use the classic diced red onion. To make it more digestible, you can soak it in water for a few minutes.
After preparing the tartare, you can serve it immediately or keep it in the fridge. Be careful, though, as staying in the fridge tends to lose its bright red color.
If you need to prepare it in advance, season it only with oil and cover it with cling film so that it oxidizes as little as possible.
Add the rest of the ingredients only before serving.
Now that all the ingredients are combined, you just have to complete the dish.
First, place the tartare, add the raw egg yolk, and finish with salad leaves for a crunchy and fresh note.
Your gourmet beef tartare is ready!
Plating tips:
The classic presentation is done with a pastry ring; you can work with a large one for a low presentation or a narrower one to build the dish vertically. For a gourmet touch, I recommend using salad or edible flowers to make the dish even more elegant.
Wine pairing for beef tartare:
I recommend a full-bodied red wine, my favorites are Chianti, Brunello di Montalcino, or Barolo, which pair well with this recipe.
