Beef Tartare with Vegetables and Dijon Mustard
Sauces and Marinades | French cuisine
⏳ Time
30 minutes
🥕 Ingredients
10
🍽️ Servings
1
Description
This is certainly not a classic Tatar beef steak, but I assure you this recipe is just as good. The most important aspect of this dish is the quality of the meat used. For tartare, I recommend using tenderloin from a trusted butcher, or if that's not an option, you can use tenderloin from New Zealand or Australia, which can be found in supermarkets. It's better to buy capers that are not pickled, but in salt; rinse them well in cold water and squeeze them thoroughly before use. The term 'Dijon mustard' refers to the method of making mustard in Dijon, a city in eastern France. It is made from black or brown mustard seeds with the addition of wine, which gives this popular French mustard a smooth texture and a salty taste. John Smith — chef at a local American restaurant.
Ingredients
- Olives stuffed with lemon - 3 pieces
- Capers - 4 pieces
- Celery stalk - 1 piece
- Veal Tenderloin - 4.2 oz
- Courgette - 1 piece
- Ocean salt - to taste
- Carrot - 1 piece
- Ground Black Pepper - to taste
- Olive Oil - 1 tablespoon
- Dijon Mustard - 1 tablespoon
Step by Step guide
Step 1
Cut the meat into small cubes, then chop it until it reaches a uniform consistency; a large chef's knife is essential for any decent home kitchen.
Step 2
Finely chop the black olives and capers, then mix them into the chopped meat and dress with oil (it's best to use extra virgin first cold-pressed oil), sea salt, and black pepper — if you like it spicier, I recommend adding a couple of drops of Tabasco.
Step 3
Place the tartare in the refrigerator — the meat should be cold when served.
Step 4
While the meat cools, let's prepare the vegetables: carrot, celery stalk, and zucchini. Since we will be using the vegetables raw, they should be finely chopped, which requires a bit of patience and skill.
Step 5
Arrange the chopped vegetables on a plate in small piles and prepare the croutons from ciabatta. Slice the ciabatta very thinly with a slicer or knife, place it on a baking sheet, and put it in the oven for 5 minutes at 320°F.
Step 6
Now, it's time to arrange everything beautifully on the plate — place the chilled meat using a metal ring (if you don't have one, you can simply mound it carefully) and add the crispy croutons next to it.
Step 7
Now we just need the Dijon mustard, which we will place on the plate right next to the tartare.
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