Beef Tartare Recipe

 

History of Beef Tartare

Before we discuss the recipe, let’s first take a quick look at the background of steak tartare.

This recipe was invented in France and has French and Mongolian roots.

It evolved from the Mongolian custom of eating raw beef and became popular in French restaurants

in the early 1900s. Today, beef tartare is a staple in many high end restaurants around the world,

celebrated for its simplicity.

What is beef tartare?

Beef tartare is a classic dish known for its taste and balance of flavors and textures. This raw beef dish, mostly seasoned and served with an array of accompaniments, showcases the art of fine dining. Whether you’re a professional chef or a home cook looking to impress, this guide will walk you through creating an extraordinary and very special beef tartare that will tantalize your taste buds.

Ingredients

For a classic beef tartare, you will need the following ingredients:

• Beef: 200 g good quality beef.
• Egg yolk: 1 fresh egg yolk, It’s good if it will be organic.
• Shallots: 1 shallot, chopped.
• Capers: 1 tablespoon capers.
• Corniches: 2-3 cornichons, chopped.
• Dijon mustard: 1 teaspoon.
• Worcestershire sauce: 1 teaspoon.
• Hot sauce: A little to taste (optional).
• Parsley: Fresh parsley, chopped.
• Leeks: Fresh chives, chopped.
• Salt and pepper: to taste.
• Olive oil: A little good quality olive oil.
• Lemon juice: A squeeze of fresh lemon juice

Preparation

1. Pick the right hamburger: The nature of the meat is important to choose the meat, like filet or flank, and ensure it is new. It is important to get it from a butcher you need to trust and let him know that you are planning tartare, as a dish requires the best quality meat.
2. Chilled hamburger: Spot the meat in the fridge for around 15 to 20 minutes. This makes the meat firmer and more directly to cut into little pieces.
3. Set up the fixings: While the hamburger is cooling, cleave the shallots, escapades, cucumbers, parsley and chives. Separate the egg yolks from the whites and put the yolks away.
4. Dice the Cheeseburger: When the meat is chilled, use a sharp cutting edge to finely dice it. The pieces should be little yet not minced, keeping a dash of surface.
5. Mix the Tartare: In a mixing bowl, get the diced meat together with the cut shallots, stunts, and cornichons. Add the Dijon mustard, Worcestershire sauce, several runs of hot sauce (if using), and a sprinkle of olive oil. Season with salt and pepper, and mix carefully to join.
6. Add New Flavors: Gently overlay in the sliced parsley and chives, saving a piece for improve.
7. Taste and Change: Taste the blend and change the seasoning with more salt, pepper, or lemon juice dependent upon the situation. The flavors should be changed, with a respectable mix of destructiveness and planning.
8. Plate the Tartare: Shape the tartare into a faultless slope on a chilled plate. Use a ring mold for a specialist show at whatever point needed.
9. Top with Egg Yolk: Make a little space in the most noteworthy mark of the tartare slope and warily place the egg yolk in it. The yolk will add a rich, smooth surface when mixed in.
10. Managing and Serve: We need to finish off with the saved flavors and a shower of olive oil. Serve rapidly with toasted portion cuts or firm saltines

Tips for Progress

1. Originality is Basic: Use the freshest meat possible to ensure prosperity and the best flavor.
2. Cutting small pieces: Take as much time as is expected to dice the meat similarly. This will ensure an anticipated surface in every bite.
3. Chill Instruments: Keep your mixing bowl and utensils chilled to stay aware of the temperature of the cheeseburger during eating the tartare.
4. Change Flavors: You must taste as you continue to change the flavors to your tendency. The balance of flavors is large in this dish.

Serving Suggestions

• Burger tartare is ordinarily filled in as a hors d'oeuvre, but it can in like manner be had a great time as a light chief course. Coordinate it with:
• Toasted Bread: Thin cuts of toasted roll or sourdough add a crunchy contrast.
• Salad: An essential green plate of leafy greens with a light vinaigrette supplements the rich flavors.
• Wine: A new white wine like Chablis or a light red like Pinot Noir facilitates impeccably with burger tartare.