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Tartare

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Tartare

The perfect tartare recipe with a picture and simple step-by-step instructions.

  • 200 g Fresh tartare
  • 2 Pc. Egg – just the yolk
  • 1 piece Onion
  • Salt pepper
  • Parsely
  • 4 Pc. Party tomatoes
  1. Cut beef (fillet) or similar) using an electric chopper (e.g. Multiboy or meat grinder). You can also let the butcher do it. It is important that the meat is lean and free of tendons and fat inclusions. Fillet or similar beef meat is ideal.
  2. Shaved meat, egg yolk (without egg white), salt and pepper are only mixed together after serving. Onion can be served in rings or in pieces. Don’t forget the salt and pepper mill!
  3. The party tomatoes and parsley are for decoration only. Chives are also very nice, unfortunately they didn’t have any.
Dinner
European
tartare

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Written by John Myers

Professional Chef with 29 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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