Beef tartare: TOP-5 recipes

2024 Author: Arianna Cook | [email protected]. Last modified: 2023-12-17 14:23

An exquisite dish, like in a restaurant, to the surprise of friends. TOP 5 beef tartare recipes. How to cook it according to all the rules?

Beef tartare with the sauce of the same name

Some people associate the word "tartar" only with sauce. But not everyone knows that there is a dish with the same name. In this recipe, we will make beef tartare with the sauce of the same name.

Ingredients:

Chicken egg - 4 pcs.
Potatoes - 4 pcs.
Capers - 15 g
Beef tenderloin - 300 g
Gherkins - 15 g
Garlic - 1 clove
Butter - 165 g
French baguette - 1/2 pc.
Olive oil - 5 tablespoons
Sunflower oil - 200 ml
Honey - 1 tsp
Vinegar - 1/2 tablespoon
Dijon mustard - 1 tablespoon
Worcestershire Sauce - 2 ml
Balsamic vinegar - 1 tablespoon
Tabasco sauce - 2 ml
Ketchup - 1 tsp
Arugula - 40 g
Thyme - 5 g
Shallots - 1 pc.
Chives - 2 g
Green basil leaves - 2 g
Parsley - 2 g
Salt to taste
Salt flakes to taste
Ground black pepper - to taste

Step-by-step preparation of beef tartare with the sauce of the same name:

Wash the potatoes thoroughly and peel them off. Then cut into large pieces and send to a hot skillet, on which a piece of butter weighing 150 grams was previously placed.
Put thyme there. Make the fire big.
As soon as the foam rises from the butter, reduce the heat by 2 times. Remember to stir the potatoes.
After 15-20 minutes, when the potatoes become softer, turn off the heat. Remove the thyme from the pan and drain the excess oil.
Make a base for a yolk sauce called Tartar. In a separate container, mix a couple of yolks with half mustard and table vinegar. Season this mixture with salt and pepper.
Then use a whisk to beat the base. Stir and pour vegetable oil into it until the mixture is smooth.
Finally, pour a teaspoon of water into this mixture to fix the emulsion.
Then put two eggs to boil while chopping the meat yourself.
The veins and veins must be removed from the beef, and the piece of pulp must be thoroughly washed. Cut the meat into 5-6 mm cubes.
When the eggs are cooked, you can continue making the sauce. To do this, chop them together with capers and gherkins. In this case, the size of the pieces should be approximately the same as that of the beef cubes.
Chop the shallots smaller than the meat. Then chop up the chives, parsley and basil.
Put all these ingredients in the base for our sauce. Now he is ready!
Now mix a couple of tablespoons of Tartar sauce and Tabasco with ketchup and Worcestershire sauce with chopped beef.
Cut a few pieces from the baguette, they should be about 1 cm thick. Place on each of them a small piece of butter, weighing 2 grams. Then send the pieces of baguette to the oven preheated to 200 degrees. Bake until blush.
Mix half of Dijon mustard with honey, balsamic vinegar and olive oil.
Finely chop a clove of garlic here and fill the arugula with the resulting mixture.
Next, use a special culinary ring and place the chopped beef on a plate in the form of a washer.
On the same plate, place a couple of baguette croutons that were baked in the oven.
Add to this a little potatoes, which were fried in a pan, and a little arugula, seasoned with balsamic vinegar sauce.
Use a thyme sprig and salt flakes to garnish. Add all this to the plate to the beef tartare. Top with a little fresh ground black pepper. Now you can enjoy your masterpiece. Bon Appetit!

French beef tartare

In this recipe, there will be no traditional spreading of the yolk on a meat washer. Here the tartare will be served along with the sauce.

Ingredients:

Beef - 200 g
Yolk - 2 pcs.
Onion - 1/2 head
Garlic - 1 clove
Gherkin - 1 pc.
Pitted olives - 2 pcs.
Olive oil - 1 tablespoon
Finely chopped parsley - 1 tsp
Salt, pepper - to taste

Step-by-step preparation of tartare in French:

Rinse the meat thoroughly, remove the films and veins and cut into small pieces.
Then finely chop the gherkin together with the garlic and olives for the sauce. Chop the onion here too.
Add two yolks from raw eggs, salt, pepper, olive oil and parsley to the sauce. Mix everything. The sauce is ready.
Now combine the minced meat with half of the resulting sauce and form a meat washer.
Serve the dish to the table on a beautiful plate with sauce in a special saucepan.

Beef tartare in lavash

This beef tartare recipe is convenient because you can eat the dish with your hands, without using cutlery. The meat will be wrapped in pita bread and will somewhat resemble shawarma.

Ingredients:

Yolk - 1 pc.
Chili pepper - 1 pc.
Shallots - 1 pc.
Greens - a small bunch
Sesame seeds - a handful
Cognac or tequila (optional) - 1 tablespoon
Balsamic vinegar - 1 tsp
Soy sauce - 1 tablespoon
Ground black pepper - 1/2 tsp
Lettuce - 1 head of cabbage
Thin lavash - 1 pc.
Beef (preferably tenderloin) - 200 g

Step by step preparation of beef tartare in pita bread:

Rinse the meat thoroughly under running water. Remove veins and excess film from the beef.
Cut the flesh into 5 by 5 mm cubes.
Pour soy sauce and vinegar into the sliced meat. Pepper and beat the yolk there.
Then add finely chopped onion to the meat in such a marinade.
Wash the chili and remove all the seeds.
Toast the sesame seeds in a hot skillet until golden brown.
Add alcohol to the sesame seeds in a skillet and light it to evaporate the alcohol vapors.
Then add the chili and sesame seeds to the minced meat and refrigerate for 2 hours.
Next, take your pita bread and cut it into 8 leaves.
Roll an envelope out of each leaf and place lettuce leaves inside it.
Fill each pita envelope with chilled and aromatic beef.
Use parsley or dill to decorate the envelopes. Enjoy your masterpiece!

Homemade beef tartare

Making beef tartare at home is not so difficult. Even a man who has never approached the stove before can cope with this task.

Ingredients:

Beef (tenderloin) - 300 g
Gherkins - 2 pcs.
Capers - 2 pcs.
Cherry tomatoes - 3 pcs.
Rye bread - 3 pieces
Shallots - 50 g
Parsley - to taste
Tabasco sauce - 1 tablespoon
Salt to taste
Ground black pepper - to taste
Olive oil - 1 tablespoon

Step-by-step homemade beef tartare:

Wash and remove the veins and films of the beef tenderloin. Cut it into small pieces.
Now also cut up the capers, shallots and gherkins. We mix them with meat.
Add finely chopped parsley to this.
Then season with salt and pepper.
Add olive oil and tabasco sauce to the meat. Mix everything thoroughly.
We divide the pieces of rye bread into 4 parts, this procedure should be done with each piece of bread.
Then the crusts must be cut off from the pieces of bread.
Place the meat mixture on top of the bread.
Cut the cherry into pieces and garnish the tartare sandwiches.
A sprig of parsley will also serve as a decoration. Your raw beef culinary is now complete. Bon Appetit!

With what and how to serve tartare?

A ready-made meat masterpiece is served in different variations. For example, you can put the washer-shaped tartare on a plate, garnish with herbs and sprinkle with white onions. Around the meat puck, you can put cherry tomatoes and cucumbers in circles. Top with sauce of the same name "Tartar".

Traditionally, raw yolk is placed on top of a beef washer. It serves not only to improve the taste of this dish, but also to decorate it. Some restaurants serve tartare on white bread toasted until golden brown. There are options for serving on a slice of rye bread. It turns out a kind of raw meat sandwich.

There is an option with wrapping minced meat in pita bread. This is a kind of tartare that is convenient to take with you to work or on the road. In order to use it, you do not need knives and forks.

Beef tartare goes well with red wine and fried fresh potatoes, drizzled with "Tartar" sauce. Many gourmets prefer to use it as an independent dish, without adding vegetables or any other side dish.