Beef tartare
Cooking time:
50 minutes
Active time:
15 minutes
Complexity:
Average
Beef tartare is a popular gourmet dish. For its preparation, tenderloin is usually used, while the meat must be fresh, and it is important to comply with its storage conditions. We offer you a beef tartare option from Lena Lande.
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5
Recipe "Beef tartare"
Ingredients per 1 serving
beef tenderloin
200 g
onions shallot
1/3 pc.
capers
several pieces
anchovies
5 pcs.
quail egg
1 pc.
parmesan
30 g
soy sauce
1 tbsp. l. or to taste
olive oil
1 tsp or to taste
mustard
1 tsp
shnitt-onions
to taste
Step 1/8
Cut raw meat into blocks, and then cubes about 0.5x0.5 cm across the fibers. If you do not find beef tenderloin, you can use steak.
Step 2/8
Add the mustard and mix well with the meat.
Step 3/8
Shape the meat into a puck, placing immediately on a plate to serve. This can be done with a cooking ring. Chill for 20-30 minutes in the fridge.
Step 4/8
Cut the shallots and anchovies into small cubes and put them on the side of the meat washer.
Step 5/8
If you have large capers, cut them into slices, if small, add them to a plate with tartare right like that.
Step 6/8
Spoon a small indentation into the meat, carefully separate the quail egg yolk from the protein and place it on the meat.
Step 7/8
Cut the cheese into thin slices, you can use a vegetable peeler, and add to the tartare.
Step 8/8
Decorate the meat with capers. Pour olive oil over the onions, soy sauce over the meat. Sprinkle with finely chopped schnitt onions and sprinkle with freshly ground black pepper to taste.
Ingredients per 1 serving
beef tenderloin
200 g
onions shallot
1/3 pc.
capers
several pieces
anchovies
5 pcs.
quail egg
1 pc.
parmesan
30 g
soy sauce
1 tbsp. l. or to taste
olive oil
1 tsp or to taste
mustard
1 tsp
shnitt-onions
to taste
Nutritional value per 100 g
Calories
188 kcal
Proteins
19 g
Fats
12 g
Carbohydrates
2 g
Saturated fat
5 g
Dietary fiber
0 g
Added sugar
0 g
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