Beef tartare - the best recipes and tips on how to eat the dish correctly

Beef tartare is a cool appetizer using raw ingredients topped with a light sauce. And although the dish uses rough cuts and raw meat, this version of the treat turns out to be very tasty, and almost all restaurants use it in their menu.

How to cook beef tartare?

To create raw beef tartare, you must comply with the following aspects:

It is imperative to consume high-quality and fresh meat that will not undergo additional heat treatment. Often the most tender veal is used for tartare.
The dish will contain egg yolk, spices, onions, capers, gherkins; these products make a beautiful composition.
Any piece of meat must be finely chopped, but it is important not to transform it into minced meat. These will be meat cubes measuring 5 mm.

How to eat beef tartare correctly?

Almost everyone is curious about how to eat such an unusual appetizer as beef tartare, here you need to take into account the following points:

If vegetables and spices are laid out separately on the plate, then you will need to add them to the meat in a suitable quantity without the help of others. They need to be seasoned with sauce, and then use a fork to start eating.
When toast or bread is served with a dish, you can put part of the tartar on it.
A rich reddish wine would be a suitable drink for tartare.

Beef tartare - benefits and harms

Almost everyone who decided to try this dish for the first time asks the question: is it possible to eat beef tartare? The benefits of raw meat are as follows:

during the process of cooking, frying and steaming, some of the necessary enzymes that help the human body digest the product disappear in meat;
To absorb 20 g of protein into the body, you need to consume only 100 g of raw meat, and if it is thermally processed, then you need twice as much.

Raw meat can cause damage to the body if its properties are unknown:

Unprocessed meat of poor quality contains a large number of various parasites.
The tartare does not have to use cuts from sick animals.
Even if you are confident in the exceptional quality of the product, before use you can freeze it for 5-6 days at temperatures down to -15 degrees.

Traditional beef tartare recipe

Housewives who decide to master making this dish for the first time are advised to study traditional beef tartare. To obtain a dish with unsurpassed taste, it is important to adhere to a certain sequence of actions and pay great attention to the selection of ingredients and their quality. The main component will be raw, coarsely ground meat; it must be fresh and obtained in proven places.

beef slices – 600 g;
chicken yolk – 1 pc.;
spicy mustard – 1 tsp;
onion – 1 pc.;
parsley;
canned capers – 2 tbsp. l.;
Worcestershire sauce – 1 tsp;
olive oil – 2 tbsp. l.
salt pepper;
Tabasco.

Wash the parsley and chop it.
Chop the onion and capers.
Before you start eating the meat, you need to freeze it for 20 minutes in advance. Cut into small 1 cm steaks, and later into small pieces.
Add all ingredients to meat and mix.
Place the minced meat in the refrigerator for 10-15 minutes. Give it a round shape, decorate the raw beef tartare with herbs.

Marbled beef tartare

To get a unique dish that will please even the most discerning gourmets, you can prepare marbled veal tartare. The distinctive feature of this dish from the traditional recipe is the use of the given type of meat; it will give the dish its own special notes.

veal – 300 g;
shallots – 15 g;
chicken eggs – 3 pcs.;
soy sauce – 1 tbsp. l.;
balsamic vinegar - 1 tbsp. l.;
arugula – 30 g;
olive oil – 2 tbsp. l.;
Tabasco – ½ tsp;
capers – 15 g;
mustard – 15 g;
salt pepper;
French baguette – 200 g.

Lightly freeze the meat and later cut it into small pieces.
Add other products and mix.
Place beef tartare in the center of the dish, place arugula and toasted baguette slices nearby.

Beef tartare with capers

The dish can be prepared not only using the traditional method, but also add abundance to it if you use various additional ingredients. One of the most successful combinations is beef tartare, the recipe of which includes the addition of capers. They will become a harmonic component of the dish and bring new special notes to it.

slicing – 100 g;
shallots, onions or reddish – ¼ pcs.;
capers or olives - 1 tbsp. l.;
green onion shoots, green basil or spinach – 10 g;
sun-dried tomato – 1 pc.;
Dijon mustard – 1 tsp. l.;
lemon juice – 2 tsp;
quail eggs (yolks) – 2 pcs.;
salt – 2 pinches;
pepper;
Tabasco – 1 drop.

Chop the slices finely.
Chop the onion as little as possible. Finely chop the olives, tomatoes, and herbs with a knife.
Add mustard, lemon juice, salt, pepper, Tabasco.
Finally, beat 1 yolk into the beef tartare. Mix well and refrigerate for 5-7 minutes.
Form a circle and place the yolk on top.

Bruschetta with beef tartare

You can use various methods of serving the dish. The most unusual of them include bruschetta and veal tartare. This option can be used at ceremonial banquets and various festive events. When decorating, you can fully express your imagination by using herbs, vegetables and any other additional components for decoration.

beef – 100 g;
capers – 10 g;
reddish onion – 10 g;
gherkin – 10 g;
grainy mustard – 5 g;
Tabasco sauce;
Worcestershire sauce;
olive oil – 10 g;
salt pepper;
baguette – 1 pc.

Freeze the meat ahead of time and chop it into small pieces.
Finely chop the other ingredients and mix them with meat, sauces, butter, and mustard.
Form raw beef tartare. Cut the baguette and place the meat on top.

Beef tartare from Konstantin Ivlev

Author's dishes, which can be classified as the highest cuisine, deserve special attention. This is beef tartare at home from Konstantin Ivlev. It is distinguished from a traditional recipe by certain subtleties in the cooking steps, following which you can ultimately obtain a real culinary masterpiece.

beef slices –100 g;
salt pepper;
olive oil – 50 g;
homemade ketchup – 10 g;
Dijon mustard – 15 g;
capers – 10 g;
gherkins – 5 g;
chicken egg – 1 pc.;
quail egg – 1 pc.;
salad mix – 5 g.

Finely chop the beef. Divide a raw chicken egg into yolk and white.
Add other products and mix.
Making beef tartare ends with its formation. Garnish with yolk and lettuce.

Beef tartare

The name “tartar” hides not only the famous French sauce, but also a cool appetizer made from raw meat or fish - Tartar de boeuf. Raw beef, or even better veal, is crushed into minced meat, seasoned with egg yolk, spices, onions, capers, gherkins are added, mixed and served.

Despite the rough cutting and the use of raw meat, the dish turns out to be very tasty, which is why it is popular in the most expensive restaurants around the world. The beef tartare recipe can be recreated in your home kitchen; the main thing here is to be careful about the choice of meat, to find good quality and very fresh beef, because it will not be thermally processed.

Ingredients

beef (cut) – 100 g
shallots, onion or reddish – 1/4 pcs.
capers or olives - 1 tbsp. l.
green onion shoots, green basil or spinach – 10 g
sun-dried tomato – 1 pc.
Dijon mustard – 1 tsp.
lemon juice – 2 tsp.
quail eggs (yolks) – 2 pcs.
salt – 2-3 chips.
freshly ground dark pepper - to taste
Tabasco sauce – 1 drop

Manufacturing

For production, beef cuts are useful - the best and most cost-effective part of the carcass, which is located under the ribs, actually has no connective tissue (the structure of tissues of living organisms is studied by the science of histology) . The meat must be 100% fresh, preferably fresh. When choosing a cut, pay attention to the color (it should be reddish, not burgundy) and smell. Usually, the freshest veal and beef have a slight smell of milk. If meat gives you even the slightest doubt, stop making tartare!

For one serving you only need 80-100 grams of beef. I cleaned the slices, first cut them into medallions, and then chopped them finely, but under no circumstances into minced meat. The best size for meat cubes is 5 mm. The pieces should look great on a plate and should be comfortable to chew. There is a worldview that before cutting, you should keep the beef in the freezer, then cutting it will be easier, and most importantly, it will be safer. If you do freeze the meat, do not keep it for very long, as this will spoil the taste.

I peeled the onion and chopped it as finely as possible so that the pieces didn’t taste like teeth. For one serving you will need very little, no more than 2 tsp. chopped onion.

I also finely chopped the pitted olives with a knife. You can use capers instead.

Next, I finely chopped one slice of sun-dried tomato.

To give the appetizer the most catchy look, add a little chopped herbs to it. Green onion shoots (chives are better), green basil or spinach are suitable.

I added a little mustard and definitely freshly squeezed lemon juice. Salt and pepper to taste, a drop of Tabasco. If you have Worcester sauce in the refrigerator, you can also add a little for taste.

All that remains is to add the raw egg yolk - I added 1 yolk to the tartare and left 1 yolk for decoration (quail eggs).

Mixed everything well and put it in the refrigerator for 5-7 minutes so that the dish cooled and all the flavors combined properly.

Beef tartare - 3 regular recipes

Svetlana Yakovleva • 12/13/2018

This dish has long been consumed by nomads, and the modern version was invented by a French cook in the 17th century. Wandering peoples put pieces of meat under the saddle so that the fibers would soften during the long journey, and later they cut it into small pieces, salted it and ate it.

At the moment, sauces, seasonings and pickles are added to beef tartare, which turn this ordinary dish into an appetizer that takes up significant space on the festive table.

How to eat beef tartare correctly

This dish is served with French baguette toast or slices of rye bread. Tartar also goes well with Borodino bread or thin cereal breads.

You can decorate the plate with fresh radishes, daikon or cucumber. Vegetables do not have to have a very catchy taste in order to highlight and not overwhelm the taste of the main component. Tartar is placed with a fork on a piece of bread or toast and put into the mouth.

Beef tartare is mixed with reddish dry wines or spirits.

Traditional beef tartare

The key to making tartare is choosing the freshest cuts of beef.

Compound:

slicing – 200 gr.;
mustard – 1 tbsp;
onion – 1 pc.;
testicle – 1 pc.;
olive oil – 1.5 tbsp;
pickled cucumber – 1 pc.;
salt – 1 tsp;
pepper – 1 tsp;
greenery.

Manufacturing:

Rinse and dry the cut piece.
Cut off films and layers of fat.
First cut into thin strips, and then chop with a sharp and languid knife until chopped minced meat.
Transfer the meat to a bowl and add the olive oil, egg yolk and Dijon mustard.
Peel the onion and chop it very finely. You can grate it.
Grate one medium pickled cucumber on a large grater.
Chop the greens as finely as possible.
Add all ingredients to a bowl and stir until the mixture becomes homogeneous.
Salt and pepper the tartare. You can add a splash of Worcestershire sauce.
Place in the center of the plate, place slices of new cucumbers and pieces of bread or crackers on the side.

Serve with dry red wine; it perfectly complements the taste of tartare.

Beef tartare from Ivlev

Konstantin Ivlev is a popular chef in our country. His original recipes are distinguished by their ease of preparation, balanced taste and spectacular presentation.

Compound:

slicing – 200 gr.;
mustard – 1 tbsp;
egg yolk – 1 pc.;
olive oil – 2 tbsp;
pickled gherkins – 5-6 pcs.;
salt – 1 tsp;
pepper – 1 tsp;
ketchup.

Manufacturing:

Cut two thin medallions from a piece of freshly cut beef, stripped of films and veins.
Chop them into thin strips and then into cubes.
Chop with a comfortable sharp knife until minced, but the pieces should be felt.
Transfer the meat mixture to a bowl. Salt and season with ground black pepper.
Add the egg yolk, olive oil and sweet Dijon mustard.
Grate the gherkins and place in a bowl with the meat.
Add a spoonful of traditional tomato ketchup.
Mix the mixture thoroughly with a fork until all the ingredients come together.
Place in the center of a flat plate using a serving ring.
Garnish with thin greenish sprigs of watercress and place rye crackers on the sides.

This special appetizer can also be served on a buffet table.

Beef tartare with garlic

You can prepare beef tartare at home by adding capers, garlic and hot sauce.

Compound:

slicing – 250 gr.;
mustard – 1 tbsp;
soy sauce – 1 tsp;
egg yolk – 1 pc.;
olive oil – 2 tbsp;
garlic – 2 cloves;
capers – 7-8 pcs.;
salt – 1 tsp;
pepper – 1 tsp;
Tabasco sauce.

Manufacturing:

Rinse and dry the beef cuts. Cut off all films and layers of fat.
Chop into small cubes using a sharp knife.
Place the meat in a bowl, add salt and soy sauce and olive oil.
Stir, add a spoonful of mustard, soy sauce and Tabasco hot sauce to taste.
Grind the garlic and capers with a knife or blender, but not to a paste. The pieces should be felt.
Add to the bowl and thoroughly stir all ingredients. Give it a try. Add salt or hot sauce as needed.
Place in the center of a flat plate using a serving ring. Carefully place the egg yolk on top.
Place a few pieces of baguette fried in a dry frying pan on the edge of the plate.

You can decorate with slices of the freshest cucumber and radish.

If you want tartare to be the most satisfying dish, then you can prepare country-style potatoes for it. You can add the hottest sauces and any seasonings, spices and herbs to your taste to beef tartare. Experiment - maybe you will come up with your own original recipe for this dish no worse than the chefs from the best restaurants. Bon appetit!

Is tartar a raw meat dish or sauce? We tell everything about him

What is tartare? Does it have to be made from raw meat? How is he connected with the Tatars? And why is there nothing terrible about raw meat? We talked about the popular snack with the chef of the Severyan restaurant, Zhora Troyan.

Chef of the Severyan restaurant

What is tartare?

Tartar is a cool appetizer of French cuisine. According to the traditional recipe, it is prepared from diced beef, raw egg or quail yolk, shallots, capers, olives, parsley, tarragon, olive oil and sauces: these can be ketchup, Tabasco, Worcestershire and soy sauce. So many ingredients are needed to disinfect raw meat and give it flavor. Therefore, traditional tartare is, in fact, a very spicy dish.

By the way, there is also a traditional French sauce of the same name - it contains gherkins with brine, mayonnaise and herbs.

Is it true that Tartarus was invented by the Tatars?

This is a very versatile version. There is a story that the French supposedly spied the recipe from the Tatars. They, in turn, took raw beef with them on trips or any raids, put it under the saddle, and during halts they salted it and ate it. To me, this is a myth for which there is no clear evidence.

Most likely, tartare is the French’s take on Mongolian cuisine and culture, which is distant to them. Perhaps one of the kings admired their conquests and ordered the court cooks to cook what the Tatars ate. One of the cooks heard that the Tatars ate raw meat, and prepared a la tartare steak - a Tatar steak made from raw beef, but with onions, eggs and a bunch of sauces.

Why are tartar appetizer and tartar sauce different dishes with the same name?

Most likely, at first “tartar”, a la tartare is a prefix that indicated the style of production. Both the sauce and the appetizer could be prepared in Tatar style.

What is tartare made from?

As I already said, in the traditional version it is raw beef. Usually they take the cut, or rather its last parts, because the center is used to make a steak - this is the warm part of the meat, which is easy to chew even in its raw form. By the way, for the same reason given to us, it is customary to cut tartar into cubes. But absolutely, the dish can be prepared from anything: salmon, venison, lamb, pumpkin, strawberries, zucchini, and so on with any sauces and seasonings. It is enough to cut the product into cubes, although this is not done all the time.

In Nordic countries, for example, they are very fond of the natural taste of the product, so fish or deer tartare is prepared by adding only salt and olive oil. Last year at Severyany I prepared tuna and watermelon tartare, pastrami tartare - all ingredients are used. When I worked at the Baccarat restaurant in the capital, we did something completely illegal - we lightly fried the tartare on one side.

What is the yolk for in tartare?

The yolk holds the meat mass together; without it, the tartar will most likely fall apart. For example, I use a confit yolk: I simmer the yolk in oil at a low temperature, then punch it in a blender and mix the resulting cream into the tartar. You can put the yolk on top, and the guest himself will mix it with the meat.

What are vegetable and fruit tartare made from?

Most often, vegetable and fruit tartars are seasonal dishes. Let's say the season of chanterelles has begun to move: you collected them, cut them, fried them, seasoned them with potato cream, parsley, strengthened them with Parmesan and put them on a plate - this is mushroom tartare.

As a fruit, strawberries go well with tarragon: you can cut the strawberries into cubes, add a little sugar and put tarragon sorbet on top. It's pumpkin season at the moment, you can create a tartare from it by adding sea buckthorn: bake the pumpkin, lightly boil the sea buckthorn with sugar - puree some of it in a blender and mix with the remaining sea buckthorn. The result is a sweet and sour berry sauce for pumpkin.

What allows you to continue to call the dish “tartar” after so many changes in the recipe?

There are really a lot of configurations, and this is normal, because there are no hard and fast manufacturing rules. Most often, tartar is cut into cubes - pay attention to this.

If we talk about the most general picture, then traditional tartare is marinated raw meat. The yolk may be on the outside, or it may be immediately mixed inside the meat “puck”. Some people cut it the smallest, some the most coarse. Someone completely passes the meat through a meat grinder, getting minced meat, and still calls it tartare, which is not prohibited.