Meat that has not been cooked is not only the basis for dumplings or cutlets. One that is nice to put on the festive table under the goggles of the guests.
The method of serving tartare directly depends on the imagination of the cook
The main thing for tartar is to choose the right meat. And in this case, no need to spare money! The higher the quality of the meat, the tastier and healthier your dish will be. Otherwise, if you decide to save money and turn to unscrupulous meat suppliers, the aftertaste of the “budget” tartar can be poisoning, infection with bacterial infections, parasites, hospitalization and other unpleasant moments.
Therefore, we select an excellent piece of chilled beef tenderloin from a certified and reputable producer and a conscious supplier, and proceed to prepare excellent tartare.
Capers and raw meat are good old friends!
Caper tartare
You will need:
- 120 g of premium beef;
- 1 chicken egg of maximum freshness;
- 0.5 tsp thyme
- 1 tsp truffle or other aromatic oil;
- 10 capers or 1 medium sized pickled cucumber;
- salt and pepper to taste;
- 2-3 slices of toasted bread.
In the world there are as many types of tartar as there are types of meat, fish and vegetables
Chop the tenderloin into a small cube, mix with a raw egg, thyme, aromatic oil and spices. Make sure the components mix evenly!
We spread the tartar on a plate using a serving ring or in any other way convenient for you. You can decorate this dish with sesame seeds. Next to the meat, put a couple of slices of toasted bread.
Tartar is originally a way of slicing products
Tartar with spicy sauce
To make this dish, you need to stock up on the following set of components:
- 300 g of beef tenderloin;
- 4 medium-sized potatoes;
- 15 g of capers;
- 15 g gherkins;
- 1 clove of garlic;
- half a baguette;
- 165 g butter;
- 200 ml of refined sunflower oil;
- 5 tbsp olive oil;
- 1 tsp honey;
- 1 tbsp Dijon mustard;
- 0.5 tbsp vinegar
- 1 tbsp balsamic vinegar;
- 0.5 tsp Tabasco sauce;
- 1 tsp ketchup;
- a few leaves of arugula;
- 1 shallot onion head;
- fresh basil, parsley, thyme, green onion;
- salt and black pepper to taste.
It’s ideal to serve a glass of cool red wine or apple cider to the tartar.
Potatoes need to be peeled, washed and cut into large slices. We spread them in a pan, where 150 g of butter was previously melted together with thyme. We make the maximum fire under the potatoes and, salting, wait for the oil to foam. After that, reduce the heat to medium and constantly stir the slices of potatoes. When they become soft, remove the pan from the stove.
Cooking homemade mayonnaise, which will season tartare. To do this, mix two yolks with half of the mustard that you prepared for the recipe, season with ordinary vinegar, add salt and pepper and beat with a whisk, gradually pouring refined sunflower oil. You need to achieve uniformity of the texture of the sauce.
In parallel, you should boil 2 hard boiled eggs and cut them into a small cube. In the same way, beef tenderloin should be cut, having previously removed fat and veins from it. The same size cubes should be made from gherkins, capers and shallots. You mix all this with finely chopped green onions, basil and parsley, add the mayonnaise that you prepared yourself and mix gently, seasoning with Tabasco sauce and ketchup, as well as balsamic vinegar.
Cut the half of the baguette into slices a centimeter thick, put on each a little butter and bake in the oven until golden brown.
If you don’t have the opportunity to decorate the tartare with thin slices of truffle, you can sprinkle it with a drop of truffle oil
We spread the tartar on a plate, next to it we put the arugula, which is poured with sauce from Dijon mustard, olive oil, chopped garlic and honey. On top of the arugula we put slices of fried potatoes, decorate with a sprig of thyme, sprinkle with freshly ground black pepper and serve to the guests, not forgetting to put on the table a plate with crispy pieces of baguette.
