Beef Tartare with Confit Cherry Tomatoes
It’s a Simple and Tasty recipe, a raw meat appetizer seasoned with salt, pepper, herbs, and low in Calories.
The starting point for preparing a good meat tartare is important:
the preferred cut of meat, the preparation method, meaning strictly knife-cut, and finally, how we will season it and what we will accompany it with.
We will season it with lemon, salt, pepper, and for those who truly appreciate good taste, a little mustard is fitting.
We will accompany our tartare with a choice of vegetables, but allow me to recommend confit cherry tomatoes, then you can choose between a mixed salad, pickled mushrooms, raw artichokes, julienne carrots, or boiled potatoes. Depending on the season.
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- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 256.17 (Kcal)
- Carbohydrates 8.32 (g) of which sugars 8.26 (g)
- Proteins 34.55 (g)
- Fat 9.82 (g) of which saturated 3.71 (g)of which unsaturated 3.25 (g)
- Fibers 1.85 (g)
- Sodium 217.10 (mg)
Indicative values for a portion of 250 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
Let’s go shopping
- 1.3 lbs beef tenderloin
- 2 cups cherry tomatoes
- to taste mushrooms (see my recipe)
- to taste mixed salad
- 1 lemon (zest and juice)
- to taste salt
- to taste pepper
- to taste mustard (optional)
- to taste dried oregano
- to taste sugar
Beef Tartare with Confit Cherry Tomatoes
Tools
What we need to make
- 1 Knife for tartare
- 1 Cutting Board
- 1 Ring Mold
- 1 Bowl
- 1 Baking Sheet
- 1 Oven
Steps
Let’s go to the kitchen
Clean the beef tenderloin by removing any pieces of fat or veins.
With a sharp knife, first slice the tenderloin thinly, then cut into small pieces.
Finally, chop it with the knife. Place the meat in a ceramic or glass bowl and season with salt, black pepper, lemon zest, and if you like, mustard. Mix, preferably with your hands. Let it rest for at least 30 minutes.
Meanwhile, you can prepare the confit cherry tomatoes.
Preheat the oven to 375°F fan-forced.
Wash the cherry tomatoes, cut half of them in half, and leave the rest whole,
Lay them out on the baking sheet with parchment paper underneath, and season with a pinch of salt, pepper, sugar, and, if you like, oregano.
Bake for about 15 minutes, then remove and let them cool slightly.
After this time, place a ring mold on the serving plate and fill it with the tartare.
Add the confit cherry tomatoes and your chosen side dish next to it. Drizzle with lemon juice and a touch of extra virgin olive oil. The beef tartare with confit cherry tomatoes is served.
Storage
The beef tartare with confit cherry tomatoes should be consumed on the same day.
