A tradition that cannot be missing from the New Year's table and delights our taste buds and all culinary enthusiasts is beef tartar. This classic French dish is a celebration of the flavors, textures and raw essence of beef.
How to prepare the best beef tartare that will impress your guests? Choosing the right piece of beef is paramount to the success of your beef tartare. Opt for the best quality, fresh and preferably organic beef. Delicate pieces as it is fillet of red snappern, perform exceptionally well due to their subtle flavor and delicate texture.
How to make beef tartare
The art of beef tartare is in cutting precision. Cut the beef into small, even cubes so that each bite offers a harmonious blend of flavors. A sharp knife and a steady hand are essential to achieve the desired texture.
Enhance the natural flavor of beef with a thoughtful selected combination of ingredients. Finely chopped shallots, capers, Dijon mustard and fresh parsley contribute to a symphony of flavors that complement the richness of the beef. Adjust the amount to your personal taste.
Supplement raw egg yolk it is an essential element that adds a luxurious creaminess to the dish Choose the freshest possible eggs and gently nestle the yolk on top of the beef mixture. The golden yolk not only enhances the texture but also adds to the overall visual appeal of the dish. Achieving the perfect balance of acidity and umami is the key to an unforgettable beef tartare, so don't forget the acidity and olive oil.
Serve the beef tartare with warm, crusty bread or toasted slices of baguette. The contrast of the crispy bread with the velvety texture of the spread adds a wonderful dimension to each bite.
Beef tartare
Ingredients
- Ingridients:
- 1/2 lb high-quality beef (filet mignon or sirloin), finely diced
- 2 tablespoons finely chopped shallots
- 2 tablespoons capers, drained and chopped
- 1 tablespoon Dijon mustard
- 2 tablespoons of fresh parsley, finely chopped
- 1 egg yolk (fresh and pasteurized)
- 1 teaspoon Worcestershire sauce
- 2 tablespoons of good quality olive oil
- salt and pepper to taste
Directions
- Make sure the beef is fresh, high quality and preferably organic. Cut off excess fat and tendons. Cut the beef into even cubes with a sharp knife. The smaller it is, the better for a nice texture.
- In a mixing bowl, combine the shredded beef, chopped shallots, capers, Dijon mustard and fresh parsley. Mix the ingredients thoroughly to ensure an even distribution of flavors.
- Make a well in the center of the beef mixture. Gently insert the yolk into the well.
- Drizzle the Worcestershire sauce and high quality olive oil over the beef mixture. Season with salt and pepper to taste.
- Mix all ingredients carefully until well combined. Taste and adjust the seasoning if necessary. Add more mustard, salt or pepper to taste.
