The Beef Tartare is a main course recipe based on high-quality raw meat that is served with condiments on the side so that everyone can mix them when ready to eat.
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I’ll leave you the amounts for a generous portion to be served with the egg yolk on top or added at the moment according to personal taste.
A dish that never goes out of fashion: the Beef Tartare main course must obviously be prepared with high-quality meat and very fresh eggs, preferably home-produced, so you’re sure of what you’re serving.
But is it Tartare or Tartara? In Italian, it’s Tartara while in French, it’s Tartare. It’s said that the dish has French origins, but there’s talk that it could have much older and distant origins. In fact, the name tartare comes from the Tartar people, a Turkic-speaking group from eastern Mongolia.
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The most important thing for a successful Beef Tartare is the knife-cut meat and NOT adding lemon until the moment you eat it since the meat would ‘cook’ and lose its bright red color.
Below, I’ll leave you other ideas with meat, and then right after the photo, we’ll discover how to prepare the Beef Tartare!!
- Difficulty: Very easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 1Person
- Cooking methods: No cooking
- Cuisine: French
- Seasonality: All seasons
Ingredients for Beef Tartare main course recipe
- 9 oz beef tenderloin (or sirloin)
- 2 teaspoons mustard
- to taste salt
- 3 tablespoons extra virgin olive oil
- 1 tablespoon lemon zest
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Tabasco sauce
- to taste black pepper (ground)
- 2 teaspoons capers
- 1 cucumber (or pickled gherkins)
- 1 tablespoon Dijon mustard
- 1 lemon (in wedges or slices)
- 1 shallot
- 1 egg yolk (per person)
- to taste chives
- to taste taggiasca olives
Tools
- 1 Chopping Board
- 1 Knife smooth blade
- 1 Bowl
- 1 Ring Mold 4-inch diameter
- 1 Scale
Preparation of Beef Tartare main course recipe
To prepare the Beef Tartare, first cut the meat into strips and then into cubes.
Then pound it with the back of the knife to make it finer-grained or chop it with the tip of the knife.
Transfer the meat to a bowl, then season with salt, pepper, and extra virgin olive oil, add Tabasco and Worcestershire sauce.
Mix and add the grated lemon zest without the white part.
Cover with cling film and let it rest in the refrigerator for 1 hour (so the meat absorbs the flavors well).
In the meantime, prepare the condiments by cleaning and finely chopping the shallot.
If using salted capers, rinse them well and dry them, and chop the chives to decorate the egg yolk.
Peel and cut the cucumber into very thin strips, chop the taggiasca olives and slice the lemon.
Take the meat from the fridge and using a ring mold, shape the Beef Tartare by pressing with the back of a spoon.
Finish the dish with cucumbers, olives, capers, mustard, and the egg placed on top of the tartare (if you like it that way).
Sprinkle with chives cut with scissors and serve.
How to store Beef Tartare main course recipe
Beef tartare should be eaten right after preparation or within 2 hours.
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