Tartare is a traditional
French dish. Despite the fact that today under this name there are both sauce and a separate meat or fish dish, originally a special method of slicing products was called tartar. In this dish, all ingredients are crushed using two large and very sharp knives to the consistency of minced meat. If the beef tartare, then the meat is first cooled, cut into slices, and then into very small cubes. If
this is a tartar made of fish or poultry breast, then the fish fillet or poultry meat is cut into thin layers, then into strips and only then into small cubes. It was such a method of cutting in the old days called “tartar”. Today this term is called a special, one might even say “on duty,” a dish of French cuisine. Why on duty? Yes, because the meat used in it does not have to be fried, boiled or baked. That is, it can practically be cooked in a few minutes. Even for the preparation of the fastest
meat dish you need to spend at least 10-15 minutes, beef tartare is cooked several times faster. Moreover, in some cases, finely chopped meat is served separately from the rest of the ingredients, and the eater must mix all the ingredients and the sauce on his plate.
Beef tartare. Recipe and Cooking Method
The French say that you need to use Pyrenean beef to cook this dish. This meat is especially tender and tasty. Nevertheless, if you decide to make tartare at home, you can buy the freshest domestic beef tenderloin (300 g for 3 servings) on the market, peel it from the veins, wash and dry it well, then slightly freeze it and only then cut into tiny cubes.
Other ingredients for the original Beef Tartare:
- shallots - 15 gr.;
- chicken eggs - 3 pcs.;
- soy sauce - 1 tbsp. the spoon;
- balsamic vinegar - 1 tbsp. the spoon;
- arugula - 30 gr.;
- olive oil - 2 tbsp. spoons;
- Tabasco sauce - half a teaspoon;
- capers - 15 gr.;
- mustard - 15 g;
- spices - salt, black pepper;
- French baguette - 200 gr.
Cooking method
Beef tartare is prepared as follows:
1. Put finely chopped meat in a bowl.
2. Peeled shallots also cut into small cubes and add to the meat.
3. Finely chop the capers and pour them into a bowl, add sauces, olive oil, mustard and egg yolks, season with spices and mix gently.
Innings
Using a round shape, put the minced meat in the center of the large dish, put the arugula leaves, spiced with olive oil and
balsamic vinegar, and also fried baguette slices. However, in some French restaurants, all the ingredients are served unmixed, i.e., in the center of the plate is a flattened slide of meat, on which lies a raw egg yolk, and on the sides of it are small slides of capers, onions, lettuce and toast. Sauces and spices are served separately. The eater must add sauces and spices himself, and then with the help of a fork stir all the ingredients. Of course, for us this is a little strange dish, but nevertheless, many people like it.