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Beef Tartare

5 from 6 votes
Prep Time 30 minutes
Rest Time 3 hours
Total Time 3 hours 30 minutes
Course Dinner
Cuisine European
Servings 8 people
Calories 149 kcal

Ingredients
 

  • 1200 g Beef fillet tips), beef rump, Beiried
  • 1 Peeled garlic clove
  • 4 tsp Sweet paprika powder
  • 1 tsp Salt
  • 1 tsp Black pepper
  • 8 tbsp Shallots chopped
  • 8 Egg yolk
  • 8 tsp Mustard
  • 1 splash Olive oil
  • 4 splash Tabasco green
  • 8 splash Worcestershire sauce
  • 4 tbsp Chopped capers
  • 4 tbsp Rolled capers on anchovies, chopped
  • 8 tbsp Gherkins pickles, chopped
  • 4 tbsp Pearl onions, chopped
  • 4 tsp Chopped parsley
  • 8 Olives filled with parika
  • 8 shot Brandy, brandy, cognac

Instructions
 

  • Beef tartare can be prepared in umpteen different ways. Various ingredients can be added or omitted as required. Beef tartare is suitable as a starter, snack but also as a main course. It is important that the meat is brought fresh from the butcher's shop on the day of preparation (it does not necessarily have to be the most expensive beef fillet), beef rump is also sufficient. The butcher is supposed to let the meat through the mincing machine twice. Beef tartare can be arranged and served decoratively on plates in appropriate portions. In our case, the tartare was "served" as the main course in a large bowl, where everyone can take as much as they want. Especially the male "meat tigers" have a special pleasure here. Mmmhhh.
  • First prepare all ingredients accordingly, chop them up. (Note: Depending on your requirements, the ingredients can be chopped very finely, or in such a way that, when everything is mixed, you can still recognize and feel the ingredients)
  • Rub the halves of a clove of garlic neatly into a glass dish (large enough so that there is space for all the ingredients afterwards). Then put the beef steak mince in the dishes and mix the paprika powder with the meat beforehand (the red tint will then remain more intense).
  • Mix salt, pepper with chopped onion, mash lightly and mix into the beef steak mince.
  • Marinade in a small dish: mix egg yolk, mustard and a little olive oil, then add Tabasco, Worchester sauce and then add the other ingredients such as capers / anchovies, cucumber, parsley and pearl onion.
  • Add the "marinade mixture" with all the ingredients to the beef steak and mix well.
  • Refine the beef tartare with cognac, brandy or brandy as required. Season to taste with salt, pepper, Tabasco, green pepper and Worchester sauce, depending on your taste.
  • The beef tartare can be served straight away or stored in the refrigerator, covered, for 1 to 3 hours to "steep". Before serving, season to taste again, smooth out and serve topped with onion rings.
  • Serve with toast with butter and other cold delicacies (cobs, pearl onions, sliced ​​paprika rings, gherkins, mustard gherkins) in separate dishes.
  • When the final mix is ​​done at the table: The ingredients of the marinade can also be mixed at the table (depending on your taste) and then mix the marinade into the beefsteak mince.
  • Enjoy your meal

Nutrition

Serving: 100gCalories: 149kcalCarbohydrates: 17.7gProtein: 4.5gFat: 6.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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