To prepare an excellent Beef Tartare with Olives and Capers, you need to use a premium cut of meat. For this, get advice from your trusted butcher, who not only knows the meat but also knows how long it has been aged, thus how tender it is. For example, for my tartare, I used a slice of roast, which in Rome we call ‘sbordone,’ but fillet cuts, top sirloin, or loin steak work great too.
The origin of the meat is also very important because, since it will be eaten raw, it must be more than safe, but the eggs must also be definitely organic.
The meat should then be finely chopped with a knife, so if you want to avoid doing it yourself, have it prepared directly at the butcher shop.
You can serve the tartare not only as a main course but also as an appetizer, obviously the portions will change: I suggest about 5.3 ounces per serving for the first, and 2.5 ounces for the second.
The tartare I proposed wants the egg yolk placed on top, especially to make this dish more scenic, but if you want, you can mix it directly with the meat.
If you don’t like it, you can add 1 tablespoon of sweet mustard for the same creaminess.
Tomorrow I will post a small reel on the procedure of this recipe so that it is much easier to make. You will find the reel on: Facebook Instagram and Pinterest
If you like raw or rare meat, feel free to open the following links:
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.3 lbs beef slice
- 2 tablespoons Taggiasca olives
- 1 tablespoon salted capers
- 4 egg yolks
- 1 tablespoon fresh chives
- to taste extra virgin olive oil
- to taste salt and pepper
Tools
- 1 Knife
- 1 Cutting board
- 1 Round cutter
How to Prepare Beef Tartare with Olives and Capers
To prepare the Beef Tartare with Olives and Capers, arrange all the ingredients on your work surface, already measured, so that everything is at hand.
Place the piece of meat on the cutting board, slice it into strips, and then cut it into small cubes.
Continue to chop it as finely as you can, and finally beat it with the knife itself.
Also mince the capers after desalinizing them, the olives, and add them to the meat.
Season it with oil, salt, and pepper, and mix everything well.
Place a round cutter inside a plate, fill it with the mixture, and compact it with a teaspoon.
Remember, though, to leave a slight hollow in the center of the tartare, where you will place the egg yolk, this way it will not slip away.
Then gently remove the round cutter, and the tartare will be ready to enjoy.
Serve your Beef Tartare with Olives and Capers, only after sprinkling it with chopped chives, salt, and freshly ground pepper.
Tips and Variations
Beef Tartare with Olives and Capers should not be preserved for long, because it oxidizes quickly, much like an apple after being cut in half.
For this reason, I recommend preparing it at the last minute, especially if you have guests… I eat it comfortably even if it darkens.
If you don’t like eggs, you can opt for a bit of sweet mustard or even nothing.
Perhaps add more capers and Taggiasca olives to make it more flavorful.
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