How to make beef tartare: recipe to have raw meat tartare enhanced to the maximum. The tricks of the chefs to enhance the flavor of raw beef.
In the articlehow to cook tunawe have seen how to do the tuna tartare, today, however, we will focus on meat tartarewith a great classic: thebeef! When it comes to tartar, there is only one imperative: the starting product must be of excellence.
Which meat to use to make tartare
Which meat for tartare? May they be beef tartare or the less common tartare of horse, the raw material counts, and how! The success of yoursbeef tartare recipeit depends on 60% of the raw material. Freshness is the most important criterion, ideally, beef should not be more than one day old from slaughter. Respecting this standard is difficult if you think about the meat production chain.
Unfortunately, the color of the meat cannot be a discriminating factor to recognize its freshness. Fresh beef should have a bright red color, but the meat, unfortunately, is treated with sulphites or other substances that brighten its color. For this reason, to make yours beef tartareyou will only have to contactdistributors of high quality meat.
It's not just aboutpalatebut also about food safety. If you intend to prepare carpaccioortartare, it is essential to buy meat from an attentive, trusted breeder who follows a careful supply chain.
The right cut.
For what concern cut of beef to use, the most tender and tasty is undoubtedly thefillet steak. For carpaccio or tartare, choose a very fresh beef fillet of certain origin.
Beef tartare: recipe
Theretartare is a fish preparation orraw meat, the food isfinely choppedwith a meat grinder or ameat knife. It will then be possible to add some sauce to the mixture.
Asimple recipesee the Beef tartare without eggs (hence the simple minced fillet) served with a sauce given by black olives and capers.
Another one tartare sauce it is prepared with chopped onion, lemon juice, balsamic vinegar, capers and egg yolk.
Thereraw meat tartar it can be served with simple mayonnaise or with more elaborate sauces like a hazelnut mayonnaise!
Beef tartar recipe
The ingredients for four people. As you can see, among the ingredients there is an egg yolk but you will need it to prepare the hazelnut mayonnaise, the beef tartare without egg is the classic one.
- 320 g of beef fillet
- a bunch of fresh marjoram
- 100 ml of extra virgin olive oil
- sea salt
- fresh ground pepper
- 1 egg yolk
- 1 tablespoon of mustard
- 2 teaspoons of lemon juice
- 2 teaspoons of vinegar
- 20 g of hazelnut paste
- toasted hazelnuts to garnish the dish
Take your fillet and eliminate any fat. Finely chop the fillet and season with the chopped marjoram leaves, salt, pepper and a drizzle of oil.
Before making the tartare, however, make the hazelnut mayonnaise.
How to make mayonnaise with hazelnut paste?
- With a whisk, whip the yolk with the lemon juice, vinegar and mustard. Add the salt and hazelnut paste. Mix and add the oil slowly. The mayonnaise should be thick but not hard. If it is too thick, add a little water.
- Move the mayonnaise to the fridge.
- Prepare thebeef tartaras seen before.
- Make up the plate ofbeef tartare.
To compose the dish like a real chef, divide the roasted hazelnuts in half and keep them aside.
Put the mayonnaise in a disposable pastry bag. Cut the tip to make a narrow hole.
Place an 8 cm diameter metal kitchen ring in the center of the plate.
Exactly in the center of the ring, put a sprig of mayonnaise with hazelnut sauce.
Add thebeef tartarespiced (with marjoram, pepper and salt). The ring must be filled with a quarter of the meat: press lightly and remove the ring.
Do the same for the other three courses of tartare.
Garnish each beef tartare with a few sprigs of "hazelnut mayonnaise", a marjoram leaf and a few toasted hazelnuts that continue to the edge of the plate.
"Dirty" the dish with a few drops of extra virgin olive oil with a delicate flavor.