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Beef tartare is a dish that many people have asked about. Today, we will show you how to make it. If you have never tried it, you should! We’ll also share some tips to make it even better.
Here are the things you’ll need to make beef tartare:
Beef tenderloin is the best choice because it is lean. You don’t want a lot of fat or tough parts in your tartare. If you want, you can use another cut of beef.
Start with about 250 grams of beef tenderloin. Dry off the beef with a paper towel. Remove any silver skin. This might take some time, but it’s important.
Put the beef in the freezer for a short time. This will make it firm and easier to cut. It’s easier to cut when the meat is firm, not soft.
Shallots are optional. They are sweeter than garlic. They are often used in French cooking for sauces and dressings.
Cornichons are small, tart pickles. If you can’t find them, you can use other pickles. But, if your pickles are sweet, you may need to use less ketchup.
Capers are flower buds. They are often paired with fish. They are also used in tartar sauce.
Use fresh parsley for the best taste. If the parsley is turning yellow, don’t use it. Wash the parsley with cold water to make sure it is clean. Flat-leaf parsley has a stronger flavor than curly parsley.
To make thin croutons, use a baguette or ciabatta roll. Stick it in the freezer until it gets hard. This will help you cut thin slices with a chef’s knife.
Put the slices on a sheet tray with parchment paper. Add a little olive oil and salt. Bake them at 200 degrees. Watch them closely, because they can burn easily.
After the beef has been in the freezer for about 30 minutes, take it out. Dry it off with a paper towel. Use a very sharp knife to slice the beef as thinly as possible.
Take your time when cutting the beef. If you have a lot of beef to cut, do it in small amounts. Keep the rest in the fridge or freezer to keep it cold.
When you eat raw fish or meat, you need to be very careful. Buy your meat from a good butcher or store. They should handle the meat properly. Make sure they don’t mix raw meat with chicken, pork, or beef on the same cutting boards.
If you see anything that looks unsafe, don’t buy the meat. Go to another place where you can be sure you won’t get sick. There is a risk of getting a foodborne illness when you eat raw meat.
Slice the beef one way, then turn it sideways and slice it again. Then, chop the meat until it is minced. Remove any tough parts that you missed.
Use a bowl that has been chilled. Add all the ingredients you cut up to the bowl.
Add 50g of ketchup. The ketchup helps to hold everything together and adds flavor. Add 1 tablespoon of Dijon mustard and about 15ml of Worcestershire sauce. Worcestershire sauce is made from anchovies, so it will add a fishy flavor and salt.
Add a couple of drops of Tabasco. If you like spicy food, you can add more Tabasco or a little bit of Coleman’s English mustard. But add just a little bit at a time, and taste as you go.
Add some freshly cracked black peppercorns and a little salt. Then, add the parsley. Mix everything together.
Taste the mixture. If it needs more salt, pepper, or Tabasco, add it now. You can also add your egg at this point, or save it for garnish.
Slice some endives down the center and take out the thick stem. Season the leaves with a little salt and olive oil. Mix them together.
Thinly slice some radish. You can also add chives, green onions, or micro greens for garnish.
To open the quail eggs, rinse them with soapy water. Use a sharp paring knife to cut the top off.
You can prepare all the ingredients ahead of time. But, you should cut the meat right before serving. If you cut the meat and leave it in the fridge overnight, it can turn gray and not look nice.
Enjoy your beef tartare!
Aveline Lux is a visionary writer and digital storyteller, using her blog on CitiWell Shop as a platform to explore the intersection of creativity, commerce, and culture.
Traveling extensively across continents, Aveline draws inspiration from different cultures and global trends, infusing her articles with unique perspectives and practical insights.
Aveline enjoys photography, hiking through nature trails, and curating playlists that fuel her creative process.
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