Beef Tartare Recipe
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
Here I present you my beef tartare recipe.
Raw meat is (not) everyone’s cup of tea.
However, experience shows that most people insanely like to eat fat rolls (fat is made from raw pork) without even thinking about it.
Thereby a homemade tartar (consists of lean beef) is a very healthy alternative.
I will show you in my preparation how to do it and what are the best ingredients for the fine taste.
For the interested reader I offer some useful information.
Table of Contents
1. Recipe Beef Tartare
Cooked, photographed and written down by chef Thomas Sixt.
Simple guide for preparing steak tartare.
|fillet of beef or topside of beef
|Dijon mustard, medium hot
Have the butcher remove the sinew and skin from the beef tenderloin, cut it into small pieces and put it through a meat grinder.
Finely chop the pickles and capers.
Peel the onion or shallots and cut into fine cubes.
Wash and finely chop the parsley.
Combine ground beef, prepared pickles, capers, diced onion, mustard, tomato paste and egg yolk to mix.
Season the ground beef with salt, pepper and chop with a chef’s knife.
Add Worcester sauce and cognac to taste and season well.
Provide dressing for serving.
A simple salad dressing consists of white wine vinegar, sugar, salt, pepper and olive oil.
Provide leaf salads
Place leaf lettuces washed and dried ready for serving.
Provide diced tomatoes
Prepare diced tomatoes or cut peppers into strips.
Optionally, cut spring onions into fine, diagonal rings.
Arrange the prepared Beef Tatar with a ring.
Add the marinated lettuce leaves.
Decorate with onion slices, optional bell pepper pieces or diced tomatoes and serve.
2. Nutritional Values
3. Ingredients Overview Beef Tartare
The most important ingredient is of course, as the main ingredient, a good beef.
Organic meat would be ideal.
I recommend as low-fat meat as possible, such as beef tenderloin or beef topside.
I always go to the butcher I trust for this, ask for well hung, tender meat and have my meat freshly put through the grinder.
The meat MUST be consumed the same day.
Some people may have botox injected into their skin, but certainly don’t like botulinum toxin in their food.
That would not be digestible, would it?
In addition to the meat, I pay attention to a fine mustard and recommend here.
Dijon mustard: -> Brings sharpness and the depth as well as typical taste to the dish.
Fresh egg yolk: -> Complements the flavor and color of the preparation.
Onion: -> Creates the hearty taste in combination with meat,
Capers: -> Provides balanced salt and aroma ratio.
Pickles: -> Adjusts the sweet and sour taste.
Tomato paste or ketchup: -> Enriches the depth of flavor and complements color.
Fresh herbs, finely chopped: parsley, lovage, chervil, bring individuality to your meat preparation!Tartar seasoning tip from chef Thomas Sixt
4. Tips for Beef Tartare Preparation
Use only fresh meat or freshly prepared minced meat.
Minced meat must always be processed or cooked within 24 hours.
Minced meat for beef tartar must be processed within 2-3 hours and the cold chain must be maintained!
Now it is important to process the fresh, finely chopped ingredients quickly so that they are consumed as soon as possible.
Leftovers should be disposed of or fried, so that fresh and healthy food is always guaranteed.
By the way, I always arrange the tartar with the help of a ring. This gives a nice picture on the plate.
5. Side Dish Ideas for Beef Tartar
As decoration spring onion rings or shallot rings, tomato concassèe.
6. More Ideas with Beef
Comments, Cooking Questions and Answers
Below you can write to me directly.
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