Easy Beef Tartare Recipe: Classic Raw Beef Dish

Ever thought about making a gourmet raw beef dish at home? Beef tartare is a classic that might look hard at first. But, with the right ingredients and steps, you can make it easily in your kitchen.

This simple beef tartare recipe turns prime beef into a feast for the senses. With just 14 ounces of top-quality meat, egg yolks, and a few tasty ingredients, you’ll make a dish that’s bold yet elegant. Choose the best cut – like NY Strip, Sirloin, or Filet Mignon – and handle it carefully.

Making this classic beef tartare is easier than it seems. In 20 minutes, you’ll have a low-carb dish with just 1g of net carbs per serving. You’ll get a mix of textures and flavors that’s as good as any restaurant’s.

Key Takeaways

• Beef tartare can be prepared at home in 20 minutes
• Use high-quality cuts like NY Strip, Sirloin, or Filet Mignon
• The dish is low in carbs, with only 1g net carbs per serving
• Fresh, high-quality beef is crucial for safety and flavor
• Proper handling and hygiene are essential when working with raw beef

Introduction to Beef Tartare

Beef tartare is a fancy raw beef dish that excites with its rich tastes and smooth texture. It’s a French dish that uses finely chopped high-quality beef mixed with savory ingredients. It’s perfect as an elegant starter or a bold main course for those who love raw beef.

A classic beef tartare recipe makes 4 meals or 8-10 snacks. It starts with 16 oz of tenderloin, trimmed and minced well. Then, it adds capers, shallots, egg yolk, Dijon mustard, and Worcestershire sauce. These mix together for a balanced and tasty dish.

Making beef tartare is a bit of a challenge for cooks. The secret is to pick the best beef and handle it carefully. Freezing the meat first helps get the right texture. When serving, shape it into a round and add an egg yolk on top. This way, diners can mix it in before eating.

Choosing the right wine can make eating beef tartare even better. A Beaujolais wine is a classic choice, or try a brut rosé for a refreshing taste. If you prefer white wine, a spicy one from the Languedoc region goes well with the dish.

The History and Origins of Steak Tartare

The steak tartare has deep roots in French cooking. It started as a simple sauce and became a favorite dish. Today, French beef tartare has a long and interesting history.

French Culinary Tradition

During the 1870 Franco-Prussian war, beef was hard to find. The French used horse meat instead, which had fewer parasites. This change helped create the classic dish we know today.

Evolution of the Dish

At first, steak tartare was made from horse meat. It later switched to beef. There are two stories about where it came from. One says it came from Turkish nomads and Mongol riders. The other story links it to French Polynesian raw meat and tartar sauce by Georges Auguste Escoffier.

Cultural Significance

Steak tartare became a big part of French food. Famous writers like Alexander Dumas and Honoré de Balzac wrote about it. It was even served at the Jules Vern restaurant in the Eiffel Tower, making it a French culinary icon.

Today, French beef tartare is a symbol of culinary creativity and change. It’s enjoyed in restaurants all over the world. It’s best paired with a dry white wine like Sancerre to bring out its flavors.

Selecting the Perfect Cut of Beef

Finding the best beef for tartare is key to a delicious dish. High-quality beef is essential for this raw treat. Choose beef tenderloin for its tenderness and great taste. This cut makes the tartare smooth and enjoyable.

Look for beef with a bright red color and firm texture. It should smell fresh and appealing. Tell your butcher you want raw beef for the best quality. Grass-fed beef offers a rich flavor for those who like it.

Freeze the beef for 15 minutes before preparing it for tartare. This makes the meat easier to handle and slice. Cut it into thin, uniform cubes, about 1/8 inch in size.

The quality of your ingredients is crucial. Just as choosing the right cut of chicken is important, picking top-notch beef is vital for great tartare.

By picking your beef and ingredients carefully, you’re set to make a tartare that will wow everyone.

Essential Ingredients for Authentic Beef Tartare

To make a true beef tartare, you need certain ingredients for the classic taste. Let’s look at what makes this dish stand out.

High-quality lean beef

The main ingredient in beef tartare is top-notch meat. Choose 1 ½ pounds of premium, grass-fed beef from tenderloin, sirloin, or New York Strip. Freezing the beef for 30 minutes before cutting helps keep its texture and makes it easier to cut.

Capers and cornichons

These ingredients add a tangy flavor to your tartare. Mix equal parts of finely chopped capers and cornichons (small pickled gherkins) for the best taste.

Shallots and garlic

Chopped shallots and minced garlic add a subtle aroma to the dish. Their mild flavor blends well with the beef without taking over.

Worcestershire sauce and Dijon mustard

These condiments bring depth and complexity to the beef tartare. For a unique taste, mix whole grain and Dijon mustard in equal parts.

Fresh egg yolk

A fresh egg yolk is key for binding the ingredients and adding richness. It also makes the tartare creamy, which is a big part of its charm.

Remember, timing is everything when making beef tartare. This recipe is quick, taking about 20 minutes to prepare and serves 8. For the best flavor and safety, use the chopped beef within a day.

With these ingredients, you’re all set to make a beef tartare that will wow your guests.

Preparing Your Kitchen for Raw Beef Handling

Setting up your kitchen right is key for safe handling of raw beef when making beef tartare. Begin by cleaning all surfaces and tools well. Use different cutting boards and knives for raw meat to avoid mixing with other foods.

Keep all ingredients, bowls, and tools cold to keep them fresh. Wear gloves when you touch raw beef. Make sure your work area is clean and free from things that could get dirty.

Essential Kitchen Tools

• Sharp chef’s knife
• Clean cutting board
• Chilled mixing bowl
• Meat thermometer
• Food-safe gloves

Temperature Control

Keep the beef cold, at 40°F or lower, until you’re ready to start preparing it. Use a thermometer to check the temperature. Chill your serving plates too, to keep the tartare fresh.

By following these steps, you’ll make a safe space for making beef tartare. This ensures a tasty and clean cooking experience.

Step-by-Step Beef Tartare Recipe

Making beef tartare at home is quite simple. This raw beef dish is ready in just 20 minutes. It’s perfect for a quick yet impressive meal. Let’s go through the steps to make beef tartare.

Preparing the Beef

Begin with 1 ½ pounds of lean beef, like grass-fed tenderloin or filet. Remove any extra fat and chill the meat in the freezer for 30 minutes. This makes cutting easier and ensures safety.

Chopping and Seasoning

Use a sharp knife to chop the semi-frozen beef finely. Mix in ½ cup of minced shallots, ¼ cup of minced capers, and 7 diced cornichons. Add 1 teaspoon of Dijon mustard and season with salt and pepper as needed.

Creating the Sauce

In another bowl, mix 1 egg yolk with ½ to ⅔ cup of grapeseed oil. Add a bit of vinegar or lemon juice for flavor. Gently combine this sauce with the beef mixture.

Plating and Serving

Shape the tartare into rounds with a mold. Make a small well on top and place a fresh egg yolk in it. Decorate with chopped chives and serve with toasted baguette slices or potato chips right away.

Beef tartare must be eaten fresh and can’t be stored. Always use fresh ingredients and keep everything chilled until you serve. This beef tartare recipe makes 4 servings and has about 17g of protein per serving.

Safety Considerations When Working with Raw Beef

When making dishes like beef tartare, keeping raw beef safe is key. E. coli contamination is a big worry, especially with ground beef. To stay safe, use whole cuts of beef, like lean tenderloin.

Always keep meat cold until you’re ready to use it. Freezing it a bit before cutting helps with handling and keeps germs away. Use clean cutting boards and knives, and wear gloves when preparing.

Beef should not stay in the danger zone of 41°F to 135°F for too long. Tell your butcher you need the meat for tartare to get the freshest cuts. Opt for prime grade meats for better quality.

• Wash hands and surfaces thoroughly
• Consume the dish promptly after preparation
• Use acidic ingredients and salt for flavor and safety

Pregnant women, young kids, the elderly, and those with weak immune systems should skip raw beef dishes. Following these tips helps, but remember, raw meat always has some risk.

Flavor Variations and Regional Twists

Beef tartare has changed over time, offering many flavors and textures. Different places have their own versions, using unique ingredients and ways of making it. In Italy, they often add olive oil and lemon juice. In Asia, you might find soy sauce or sesame oil.

French cooking is a big part of beef tartare. But chefs around the world like to try new things. They use spices, herbs, and condiments like chili flakes or cilantro. Some even add sun-dried tomatoes or truffle oil for a special taste.

Local ingredients are key in many beef tartare recipes. In Hungary, they might use paprika or pickled peppers. In Argentina, some recipes include chimichurri sauce. Belgian chefs might choose horse meat or venison instead of beef. These changes let people make the dish their own while keeping its core taste.

Looking for something different? Try a chicken and biscuits recipe. It’s a cozy dish that’s quite different from raw beef.

• Italian-style: Olive oil, lemon juice, capers
• Asian-inspired: Soy sauce, sesame oil, ginger
• Hungarian twist: Paprika, pickled peppers
• Argentine flair: Chimichurri sauce

Trying out different beef tartare recipes can be fun and lead to new tastes. Whether you like traditional or new flavors, the secret is using top-quality ingredients and finding the right balance.

Pairing Suggestions: Wines and Sides

Finding the right wine and sides for beef tartare can make your meal special. Let’s look at some tasty pairing options that will make your taste buds dance.

Complementary Wines

When picking wine for beef tartare, think about red and white wines. Light-bodied reds like Pinot Noir or Beaujolais are great choices. For white wine fans, a crisp Chablis or Sancerre is perfect. The 2015 Cuvee Domaine Cabernet Franc from Bernard Baudry is a bold option for those who like strong flavors.

Traditional Accompaniments

Classic sides for beef tartare include toasted baguette slices, crispy fries, or a simple green salad. These add texture and balance to the rich, raw beef. For a flavorful twist, add a small portion of homemade chicken gravy on the side.

Modern Side Dish Ideas

For a modern take, try these innovative sides:

• Roasted bone marrow for added richness
• Pickled vegetables for a tangy contrast
• Artisanal bread selection for texture variety
• Truffle-infused aioli for a luxurious touch

The key to great beef tartare pairing is balance. Pick sides and wines that complement the dish’s flavors without overwhelming them. Try different combinations to discover your ideal match!

Serving and Presentation Tips

The way you present beef tartare is key to making it stand out. Start by using chilled plates to keep the dish fresh. Then, use a ring mold to shape the tartare into a neat circle that looks appealing.

Put a fresh egg yolk on top of the tartare in a small well. This makes the dish look good and lets guests mix it in at the table. Add some fresh herbs like chives or parsley and a bit of flaky sea salt for extra flavor and looks.

For a modern take on beef tartare, try these ideas:

• Serve on a bed of fresh greens
• Garnish with edible flowers or microgreens
• Use unique serving vessels like slate tiles or wooden boards

Set your tartare with other foods around it. Traditional sides are toast points, cornichons, and mustard. For something new, add pickled chiles or fried shallots. Remember, mixing things up in taste and look is important.

Think about the size of the portions you’re serving. A good rule of thumb is about 4 oz of meat per person for a first course. This makes sure guests enjoy it without feeling too full before the main meal.

“Quality ingredients are crucial for preparing remarkable Beef Tartare. Start with high-quality beef, olive oil, and salt as your foundation.”

By following these tips for presenting beef tartare, you’ll make a dish that looks amazing and impresses your guests even before they taste it.

Health Benefits and Nutritional Information

Beef tartare is a great choice for those looking for a lean protein source. It’s made with high-quality beef that’s full of nutrients. This raw dish keeps vitamins and minerals safe, making it a top pick for health enthusiasts.

Raw beef is packed with B vitamins, especially B6, which many people don’t get enough of. Not having enough B6 can lead to health problems like diabetes and heart disease. Women need B6 for fertility, and it helps with the nervous system, skin, eyes, hair, and muscles.

Beef tartare also has enzymes that help with digestion. These enzymes are important for our health and decrease with age. Eating foods rich in enzymes, like raw beef, supports good digestion and helps get rid of toxins and absorb nutrients.

Raw beef has many health benefits, but it’s important to be careful. People with weak immune systems or health issues should talk to a doctor before eating raw meat. The calories in beef tartare can vary, so it’s important to eat it in moderation.

Common Mistakes to Avoid When Making Beef Tartare

Making the perfect beef tartare takes skill and focus. It’s important to avoid common mistakes for a tasty and safe dish. Here are some key tips for preparing tartare:

Never use store-bought ground beef for tartare. It’s not safe to eat raw and doesn’t have the quality you need. Choose high-grade cuts like filet mignon or tenderloin instead. These give your dish the right texture and flavor.

It’s crucial to cut the meat by hand. Using a food processor or grinder can make it mushy. Use a sharp, non-serrated knife for clean cuts. Keep the meat cold while preparing to keep it fresh.

Seasoning is very important. Chop shallots or onions finely so flavors spread evenly. Don’t forget to add egg yolk, capers, and fresh herbs for taste and looks.

Always serve your beef tartare right after making it. This keeps it fresh and lowers the risk of bacteria. By avoiding these mistakes, you’ll make a tartare that’s both safe and delicious.

Expert Tips for Perfecting Your Beef Tartare

Mastering beef tartare takes precision and confidence. This raw beef dish needs attention to detail and quality ingredients. Here are some expert tips to improve your cooking skills.

Texture and temperature control

For the best texture, chop your beef into ⅛ inch pieces by hand. This size keeps the meat together well without being mushy. Chill the beef for 15 minutes before chopping for thin, even slices. Keep all ingredients cold for the best results.

Balancing flavors

When making beef tartare, focus on balancing the flavors. Use top-quality ingredients like Dijon mustard, Worcestershire sauce, and capers. Some chefs add fish sauce for a new twist. But don’t overseason the meat – keep it light to let the beef stand out.

Enhancing visual appeal

Presentation is crucial for beef tartare. Try using crispy potato chips or thinly sliced white button mushrooms for texture and looks. For a classic touch, add a fresh egg yolk on top. The aim is to make a dish that looks as good as it tastes.