Classic Beef Tartare
Main Dishes | Author's cuisine
⏳ Time
20 minutes
🥕 Ingredients
13
🍽️ Servings
4
Description
Tartare has long been an international dish, but its roots are still French. Chef John Smith prepares tartare in the most classic way—hand-chopping the meat, believing that a meat grinder barbarically crushes the flesh. He then highlights the nuances of spice and salt, using precise amounts of Tabasco, Worcestershire sauce, capers, gherkins, and fresh herbs.
Ingredients
- Beef - 21.2 oz
- Shallot - 2 pieces
- Dijon Mustard - 1 tablespoon
- Ketchup - 1 tablespoon
- Worcestershire Sauce - ½ spoons
- Olive Oil - 2 fl oz
- TABASCO® - a pinch
- Capers - 1.4 oz
- Gherkins - 1.4 oz
- Parsley - 2 sprigs
- Tarragon - 2 sprigs
- Salt - a pinch
- Whole egg - 4 pieces
Step by Step guide
Step 1
Remove the veins, tendons, and fat from the beef tenderloin, then cut it into thin slices, about 5 mm thick, across the grain, and finally chop those slices into small cubes.
Step 2
Finely dice the shallots.
Step 3
Finely chop the parsley and tarragon.
Step 4
Finely chop the gherkins and mince the capers.
Step 5
Transfer the chopped meat to a deep bowl and gradually mix in the mustard, ketchup, Worcestershire sauce, olive oil, Tabasco, salt, shallots, capers, gherkins, parsley, and tarragon.
Step 6
Arrange in a mound on a plate, garnish with herbs and capers. Refrigerate until ready to serve.
Step 7
Slice the baguette diagonally into thin pieces and lightly toast in the oven.
Step 8
Serve the tartare by placing an egg yolk on each portion, accompanied by croutons and french fries.
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