Meat tartare – an exquisite French dish for lovers of exclusive food with the addition of raw meat. Despite the fact that the main component of the dish is coarsely ground raw beef, the tartar turns out to be really tasty. The main thing is that the meat is fresh and purchased at verified outlets. This dish is prepared surprisingly quickly, but it is served as an elegant dish together with a dry red wine and a fresh vegetable salad.
Ingredients for preparing meat tartar:
- Beef tenderloin – 600 grams
- Chicken yolk – 1 piece
- Hot mustard – 1 teaspoon
- Medium-sized shallots – 1 piece
- Fresh parsley – 3 sprigs
- Canned capers – 2 tablespoons
- Worcestershire sauce – 1 teaspoon
- Olive oil – 2 tablespoons
- Salt – to taste
- Ground black pepper – to taste
- Tabasco sauce – to taste
Inventory:
- Cutting board
- Freezers
- Than
- Deep bowl
- Tablespoon
- Teaspoon
- Plate – 3 pieces
- Small round molds without a bottom
- Refrigerator
- Serving dish
- Food film or bag
Preparation of meat tartare:
Step 1: prepare parsley.
Wash the parsley under running water, shake off excess liquid, and place on a cutting board. Using a knife, chop the greens very finely and then transfer them to an empty plate.
Step 2: prepare shallots.
Peel the shallots, wash them under running water and put them on a cutting board. Using a knife, finely chop the vegetable and then transfer it to a clean plate. WARNING: the smaller we chop the onion, the tastier the dish will be.
Step 3: prepare capers.
Put the canned capers on a cutting board and cut them into small pieces using a knife. Transfer the chopped capers to an empty plate.
Step 4: prepare the meat.
Before processing the meat, it must be cooled in the freezer for a while 20 minutes. To do this, we put the beef in cling film or a bag so that it does not absorb extraneous food smells. After that, we free the meat from the film and transfer it to a cutting board. Using a knife, cut the beef into small steaks, approx 1 centimeter. After that, we cut each steak into pieces so that we get coarsely ground minced meat. WARNING: it is best to use a heavy knife for this process. Transfer the minced beef to a deep bowl.
Step 5: prepare the meat tartare.
So, in a bowl with minced meat, we put finely chopped parsley, shallots, capers, and also add olive oil, Worcestershire sauce, Tabasco sauce and mix everything thoroughly with a tablespoon until a homogeneous mass is formed. Then we add mustard, salt and pepper the minced meat to taste and again mix everything well until smooth. WARNING: the dish can be mixed with clean hands dipped in warm water. After that, wrap the bowl with cling film and put the minced meat in the refrigerator to cool and infuse for 10-15 minutes.
After the allotted time, take the minced meat out of the refrigerator, remove the container from the film, and put a small round shape in the center on the serving dish. We fill this container, using a tablespoon, with the meat mixture, then carefully remove this form and we can serve the dish to the table.
Step 6: serve the meat tartare.
Meat tartare is actually a French dish that is very popular in the north of France. This dish is prepared exclusively from the meat of domestic cows, which must undergo processing and is specially suitable for this unusual dish. The meat tartare is tender, with a pleasant aroma of spices and a spicy taste. We immediately serve the finished dish to the table while it is cooled. If desired, the tartare can be decorated with a sprig of parsley, a slice of lemon and soy sauce.
Bon appetit!
Advice:
– To prepare meat tartare, you must carefully choose beef. In fact, this dish is made from Pyrenean beef. Therefore, if you have the opportunity to purchase this particular type of meat, be sure to use it. In any case, pay attention to the color and smell of the meat. The color of the beef should be light pink, with a neutral fresh smell. The meat must be unweathered and, of course, purchased from proven outlets.
– One mold with tartar is designed for one person.
– deep-fried potatoes and fresh vegetable salad are perfect as a side dish for such a meat dish.
– Meat tartar can be served separately according to its constituent components. Everyone can independently mix all the products and add more or less sauces and seasonings as desired.
– Meat tartare can be royal. This dish got its name thanks to another ingredient – black caviar. Therefore, if you want to pamper your guests, sprinkle the dish with caviar before serving.
– The finished meat tartare must be served immediately, as this dish cannot be stored in the refrigerator for more than 2 hours.
– Meat tartare should be washed down with dry French red wine.
