Oddly enough, the tartar steak is completely unrelated to the national Tatar cuisine. This term is most often called a dish of chopped raw meat, but this is also a special way of slicing products.
Raw Steak Tartare
It is believed that this dish appeared thanks to the French officer, who had long served as a mercenary in the Russian army. According to his stories, Tatar soldiers salted pieces of raw horsemeat, put them under the saddle, and a few hours after the marching passage considered them usable. Fortunately, in our time, steak tartare is prepared in a less extravagant way, and we want to share its recipe with you.
- Peel 500 grams of beef tenderloin thoroughly from film and veins.
- Using a sharp knife, cut it into small cubes so that the meat does not turn into minced meat.
- Grind eight to ten gherkins and capers to taste.
- Free one white onion from the husk and chop finely.
- Slice one small hot red pepper.
- Put the prepared ingredients (except meat) in a bowl, and then mix with oil, mustard, balsamic, a mixture of Espeleto and cayenne pepper.
- Put the beef in the serving ring, and then carefully remove it.
- Gently lay one yolk of chicken egg on top.
Serve the finished dish to the table with sliced hot focaccio tortilla.
Beef tartare
Steak tartare, the photo of which you see above, is prepared as follows:
- Wash four young potatoes thoroughly, and then chop them coarsely and place them in a preheated pan. Together with her send 150 grams of butter and fresh thyme to cook. When the potatoes become soft, they should be removed from the heat.
- Mix two yolks with half a tablespoon of vinegar and the same amount of Dijon mustard. Add salt, ground pepper and 200 ml of sunflower oil. Whisk the sauce with a whisk until it becomes homogeneous. Add a spoonful of water at the end.
- Finely chop two boiled eggs, 15 grams of capers and 15 grams of gherkins. Add the chopped parsley and basil leaves to them. Mix the prepared foods with the sauce.
- Process 300 grams of beef tenderloin, and then cut it into small cubes with a knife.
- Mix two tablespoons of sauce with meat, two milliliters of Tobasco, a teaspoon of ketchup and two milliliters of Worcestershire sauce.
- Cut the baguette into slices and place on each a piece of butter. Grill the baked goods until golden brown.
- Place the tartar on the plates with a metal ring.
Put on the plate with tartar two slices of baked baguette fried potato wedges and arugula. Garnish with thyme sprigs and sprinkle with ground pepper.
Duckan Steak Tartare
The famous French nutritionist suggested those who wish to lose weight a special nutrition system and wrote a lot of books about it. The essence of the diet is that at each stage you can eat only products authorized by the author. Fans of Dukan, armed with knowledge, come up with a variety of recipes and share them with each other. So we want to tell you about how to cook tuna steak tartare :
- Cut 500 grams of bluefin tuna fillet into small cubes. Note that the fish must be fresh, since frozen for this recipe will not work.
- Finely chop the shallots.
- For the sauce, mix a spoonful of rice vinegar, a quarter of lemon juice, two tablespoons of chili, three tablespoons of soy sauce, a teaspoon of wasabi, and salt and pepper to taste.
- Put onion and fish in a bowl with marinade and refrigerate for fifteen minutes
When the specified time has passed, put the dish on a plate and immediately serve it to the table.
Lamb tartare
Fresh forest mushrooms will give your dish a special taste and aroma. How to cook steak tartare? Read the recipe below.
- Melt 50 grams of butter in a pan, and then put 150 grams of small chanterelles in it (mushrooms must be whole). Add crushed pink pepper and salt to taste.
- Chop 400 grams of lamb fillet with a knife, mix with chopped onions, ground pepper, salt and olive oil.
- Use the serving ring to lay the meat on the plates. If this useful appliance was not at hand, then make it yourself from a tin can.
- Put the mushrooms next to the meat and garnish with rosemary.
- Beat two yolks and pour them over the tartare.
Once the dish is ready, immediately serve it to the table.
Salted salmon tartare
If you are not yet ready to taste raw meat or fish, then prepare a delicious dish according to the following recipe.
- Finely chop the salted salmon filet.
- With the same small cubes, cut half the red onion and half the sweet red pepper.
- Chop the dill and feathers of green onions with a knife.
- Combine the prepared foods, add a few capers to them and mix.
- In a deep sauce bowl, mix three quarters of a cup of sweet mustard, two tablespoons of white wine vinegar, three tablespoons of sugar, a bunch of chopped dill, two cups of canola oil, salt and pepper to taste.
- Add three tablespoons of sauce to the tartar, and add the rest as desired or use for other dishes.
- Put the tartar in four round tins and place them in the refrigerator for a while.
After half an hour, take four slices of brown bread and cut out circles of the same diameter as the shapes. Turn tartar on them and decorate the finished dish with any greens.
Tartar sauce
Earlier, we talked in detail about meat and fish steak tartare. You already know what it is, however, the famous French sauce also bears this name. You can read about how to cook it below.
- Combine two tablespoons of sour cream and three tablespoons of mayonnaise.
- Add to them a grated pickled cucumber.
- Finely chop the greens, and pass one clove of garlic through the press.
- Mix prepared foods.
You can serve this simple but very delicious sauce with fish, any seafood and meat roast beef.
Salmon with tartar sauce
If you are planning a dinner party or just want to cook a delicious dinner for your family, then take the following recipe. Salmon steak with tartar sauce is prepared as follows:
- Peel and finely chop 200 grams of fresh and pickled cucumbers. Finely chop 60 grams of capers and a bunch of dill. Mix the products, add to them 300 grams of sour cream, 300 grams of mayonnaise, salt and ground pepper.
- Heat a non-stick pan on the stove, pour a little vegetable oil into it and lay two salmon steaks on it with the skin down.
- When the fillet is half-fried, and the skin is covered with a crisp, reduce the heat and put in a pan 60 grams of butter.
- Cook the steaks until they get the degree you want to cook. After that, lay them on the plates with the skin up, garnished with lettuce and cherry tomatoes.
You can serve mashed potatoes at the side dish, and do not forget to decorate the dish with lemon slices with tartar sauce.
Green tartare with bean sauce
This dish is suitable for a vegetarian menu, as well as for those who observe the fast.
- Pour a glass of buckwheat groats with one and a half glasses of boiling water and cook it until tender. After that, rinse the buckwheat with boiled water and leave to cool.
- Peel the avocado, then cut in half, remove the stone and sprinkle the pulp with lemon juice.
- Peel one medium cucumber and peel the seeds with a spoon. For red pepper, remove the stalk and seeds.
- Cut all the vegetables into small cubes and put them in one bowl. Add chopped greens, finely chopped onions and olives to them. Season the vegetables with lemon juice and olive oil, salt, and then send for a while in the refrigerator.
- To prepare the sauce, take 130 grams of canned white beans, transfer it to a colander and wait for the excess liquid to drain. After that, put it in a blender bowl and add some olive oil with lemon juice to it. Salt and pepper the future sauce to taste, and then grind all the ingredients.
- Divide the vegetable mix into four parts and place them on plates using a serving ring. On top of the salad, lay buckwheat and pour the resulting design in sauce.
Sprinkle tartare with fresh herbs before serving.
Conclusion
Steak tartare is a rather peculiar dish, which not everyone will decide to try. Fortunately, there are many varieties of it, and you can cook them from slightly salted products, fresh vegetables or seafood. Therefore, carefully read our recipes and choose from them those that suit you the most.