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Beef Tartare
Created by: Howcan Team
Ingredients
- 1 lb beef tenderloin, finely chopped
- 2 egg yolks
- 2 tbsp Dijon mustard
- 2 tbsp capers, finely chopped
- 2 tbsp red onion, finely chopped
- 2 tbsp parsley, finely chopped
- 2 tsp Worcestershire sauce
- 1 tsp Tabasco sauce
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 slices of toasted baguette or crackers, for serving
Instructions
- In a large bowl, combine the finely chopped beef tenderloin, egg yolks, Dijon mustard, capers, red onion, parsley, Worcestershire sauce, Tabasco sauce, salt, and black pepper.
- Mix well until all ingredients are evenly incorporated.
- Divide the beef mixture into 4 equal portions and shape each portion into a round patty.
- Place a patty on each serving plate and serve with a slice of toasted baguette or crackers.
- Enjoy immediately.
Beef tartare is a classic dish with a rich history. Originating in France, it is believed to have been inspired by the nomadic Tartars who tenderized meat by placing it under their saddles. The dish gained popularity in the 19th century and has since become a staple in fine dining establishments worldwide. Renowned chefs like Auguste Escoffier and Alain Ducasse have put their own spin on this raw delicacy, often using prime cuts of beef, capers, onions, and a raw egg yolk for richness. Today, the best beef tartare can be found in Parisian bistros and upscale steakhouses, where the quality of the meat is paramount. The key to a perfect beef tartare lies in the quality of the beef, the balance of seasoning, and the finesse in the presentation. For a twist, some chefs incorporate unique ingredients like truffles or serve it with a side of crispy fries.
20 min
4
300 calories
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