Beef tartare

Beef tartare is a restaurant-quality dish that can be easily prepared in your own kitchen without the use of any special equipment. The key to success is fresh beef tenderloin, which will amaze you with its taste; we also recommend using sweet onions, capers and chicken or quail eggs. It’s so tasty that all your guests and household members will ask for more!

Classic beef tartare

Classic beef tartare is a very popular dish of French cuisine, which every year is becoming more and more popular in our latitudes. Don’t be afraid of raw meat and yolks, because if you choose only high-quality and fresh products, you will get a true gastronomic pleasure!

1. 
   Classic beef tartare is easy to prepare at home. To speed up the process and for our own convenience, place the products according to the list on the work surface.
2. 
   Cut capers, gherkins, red onions and parsley into as small cubes as possible.
3. 
   We clean the meat from films and veins, cut into thin strips along the fibers, and then crosswise to obtain pieces of the same size.
4. 
   Sprinkle the beef with ground pepper.
5. 
   And salt.
6. 
   Add a little olive oil and mix thoroughly. To saturate the spices, let the meat “rest” for about 10 minutes.
7. 
   Without wasting time, dry the slices of bread in a dry grill pan.
8. 
   Let's start serving: lay out the beef as shown in the photo, make a small depression in the center and lay out the yolk. Place the finely chopped additives nearby.
9. 
   Also, be sure to place toast on a plate and serve. Bon appetit!

Homemade marbled beef tartare

Homemade marbled beef tartare is a delicacy that can be easily prepared in your own kitchen without the use of any special equipment. Of course, the products used are not the most affordable, however, the end result is definitely worth it.

Cooking time – 1 hour 10 minutes

Cooking time - 20 minutes.

Portions – 2.

Ingredients:

• Marbled beef – 250 gr.
• French mustard – 1.5 tbsp.
• Salt – 1 pinch.
• Ground black pepper – ½ tsp.
• Tabasco sauce – 1 tsp.
• Pickled capers – 1 handful.
• Worcestershire sauce - 3.5 tbsp.
• Balsamic vinegar – 1 tsp.
• Red onion – 50 gr.
• Pickled cucumbers – 70 gr.
• Baguette – 1/3 pcs.
• Arugula – 10 gr.
• Quail eggs – 2 pcs.

Cooking process:

Step 1. Before starting cooking, thoroughly wash the meat and pat dry with paper towels.

Step 2. Cut the beef into small pieces, no larger than 5 millimeters in size.

Step 3.Add grain mustard, Worcestershire sauce, Tabasco and ground pepper to the meat cubes - mix well and let sit for half an hour in the refrigerator.

Step 4. Finely chop the pickled cucumbers, sweet onions and capers. Place the baguette pieces in a preheated oven for 10 minutes.

Step 5. Place the marinated beef on a dish using a serving ring, and place the quail egg yolks on top. We also arrange the chopped ingredients, dried bread and herbs in random order. Lightly drizzle with balsamic vinegar and begin tasting. Bon appetit!

Beef tartare with parmesan

Parmesan Beef Tartare is an incredible combination of ingredients brought together in one dish that will captivate your taste buds and have you coming back to this recipe over and over again because you just can't stop!

Cooking time - 20 minutes.

Cooking time - 15 minutes.

Portions – 1.

Ingredients:

• Beef tenderloin – 100 gr.
• Toast bread – 1 slice.
• Gherkins – 3 pcs.
• Cherry tomatoes – 3 pcs.
• Red onion – 5 gr.
• Parmesan cheese – 5 gr.
• Olive oil – 5 gr.
• Worcestershire sauce – 5 ml.
• Dijon mustard – 5 gr.
• Salt – 3 gr.
• Ground black pepper – 1 gr.

Cooking process:

Step 1. To prepare tartare, carefully select the meat; it should have a pleasant milky aroma, not be weathered and without stains on the surface.

Step 2. Peel the films from the beef and finely chop.

Step 3. Grind the gherkins, red onions and cherry tomatoes in a similar way.

Step 4. Cut out a circle from the toast, equal in diameter to the serving ring. We dry the workpiece in any way convenient for you (in the oven, toaster or in a dry frying pan).

Step 5.In a deep container, combine the meat with capers, gherkins, onions, salt, black pepper, olive oil, Worcestershire sauce and mustard.

Step 6. Place the tartare on a plate, serve using a ring, and press down.

Step 7. Place golden toast and tomatoes on top and decorate with Parmesan slices.

Step 8. Prepare and enjoy not only the result, but also the process. Bon appetit!

Homemade caper tartare

Tartar with capers at home is a restaurant dish that even someone who has never cooked anything can handle. With just 4 ingredients, you get a delicious dish that will make you fall in love with it from the first fork.

Cooking time - 15 minutes.

Cooking time - 15 minutes.

Portions – 1.

Ingredients:

• Beef – 150 gr.
• Capers – 1.5 tbsp.
• Cognac – 1 tsp.
• Salt - to taste.

Cooking process:

Step 1. Cut fresh tenderloin into strips and then into small cubes.

Step 2. Place the meat in a mound and add capers to the center (leave a little for decoration).

Step 3. Actively chop the components using a sharp knife.

Step 4. Add good cognac and salt to the resulting mass.

Step 5. Mix the beef with the additives until it reaches a viscous consistency.

Step 6. Form the tartare into the desired shape and sprinkle with the remaining capers - enjoy. Bon appetit!

Beef tartare with egg

Beef tartare with egg is a cold appetizer made from minced meat, flavored with finely chopped vegetables, raw egg and herbed butter. This dish is perfect for an aperitif and goes perfectly with a glass of red wine - treat yourself to French cuisine without leaving home!

Cooking time - 15 minutes.

Cooking time - 15 minutes.

Portions – 1-2.

Ingredients:

• Beef tenderloin – 200 gr.
• Onion – ¼ pc.
• Capers – 1 tbsp.
• Green onion – 10 gr.
• Sun-dried tomatoes – 1-2 pcs.
• Mustard – 1 tsp.
• Lemon juice – 2 tsp.
• Tabasco sauce – 1 drop.
• Chili pepper – 1 pc.
• Salt – 2-3 pinches.
• Olive oil – 1 tsp.
• Quail yolks – 4 pcs.

Cooking process:

Step 1. Prepare the components according to the list above.

Step 2. Chop the washed and dried beef with a knife into small but noticeable cubes.

Step 3. Add chopped tomatoes, capers, onions and green onions, chopped chili pepper, mustard, Tabasco, salt and yolk to the chopped meat.

Step 4. Mix the mixture thoroughly and place it on a dish using a ring, top it with tomato oil, lemon juice and olive oil.

Step 5. Make a small depression in the center of the tartare and lay out the remaining yolks. Place on the refrigerator shelf for 10-15 minutes to soak.

Step 6. After the time has passed, serve the delicacy to the table. Bon appetit!

Tartar in French

Traditional French tartare is made from fresh and “young” beef with the addition of the following ingredients: capers, quail eggs and, of course, Worcestershire sauce. This dish is seasoned with exclusively high-quality olive oil and salt and black pepper.

Cooking time - 20 minutes.

Cooking time - 15 minutes.

Portions – 1.

Ingredients:

• Beef/veal tenderloin – 70 gr.
• Capers – 15 gr.
• Leek – 20 gr.
• French mustard – 10 gr.
• Worcestershire sauce – 15 ml.
• Olive oil – 10 ml.
• Quail eggs – 1 pc.
• White bread – 50 gr.
• Black bread – 50 gr.
• Parmesan cheese – 10 gr.
• Arugula – 5 gr.
• Chili pepper - to taste.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1.Cut the trimmed beef, leeks and capers into small pieces.

Step 2. Mix the chopped ingredients.

Step 3. Add grain mustard and seasonings with salt.

Step 4. For dressing, mix olive oil and Worcestershire sauce.

Step 5. Pour the resulting sauce into the beef, add chili to your taste.

Step 6. Carefully place the tartare on a dish, giving it shape. Place the yolk, arugula and grated cheese on top of the seasoned meat. Before serving, toast the bread and serve along with the food. Bon appetit!

Beef tartare with avocado

Beef tartare with avocado is a smart combination of ingredients that will not leave anyone indifferent. A dressing of sesame oil and lime juice perfectly saturates finely chopped meat, and makes it slightly sour and spicy - incredibly tasty and aromatic!

Cooking time - 20 minutes.

Cooking time - 20 minutes.

Portions – 2.

Ingredients:

• Beef tenderloin – 200 gr.
• Fresh cucumbers – 1 pc.
• Avocado – 1 pc.
• Sesame oil – 1 tbsp.
• Soy sauce – 1 tsp.
• Kochudyan paste – 1 tsp.
• Lime/lemon juice – 2 tbsp.
• Curd cheese – 2 tbsp.
• Granulated sugar – ½ tsp.
• Salt - to taste.

Cooking process:

Step 1. Cut the fresh cucumber lengthwise and, using a teaspoon, remove the seed part and squeeze out the juice.

Step 2. Cut the hard part into small cubes. Pour lime or lemon juice and sesame oil over the slices and mix.

Step 3. Wash the beef thoroughly and let it dry, cut into slices along the grain, and then cut into cubes.

Step 4. Mix the gochudjan paste with cucumber juice, sesame oil, soy sauce and granulated sugar. Strain the cucumber marinade and add it to the soy mixture and stir.

Step 5.Pour the resulting sauce over the meat, mix and place in the refrigerator.

Step 6. At this time, place ripe avocado, cottage cheese and a little lime juice with a pinch of salt into the blender bowl and beat until smooth.

Step 7. Place a mound of tartare on a flat serving dish and place avocado paste and pickled cucumber cubes on the side. Bon appetit!

Tartar with Worcestershire sauce

Tartar with Worcestershire sauce is an incredibly tasty and aromatic dish that is served before the main course. Raw meat soaked in spices, sauce and vegetable juices is a real treat for your taste buds - guaranteed!

Cooking time - 30 min.

Cooking time - 15 minutes.

Portions – 1-2.

Ingredients:

• Beef tenderloin – 150 gr.
• Worcestershire sauce – 1 tbsp.
• Chili pepper – 1 pc.
• Shallot – 1 pc.
• Olive oil – 1 tbsp.
• Bread – 6-7 slices.
• Garlic – 1 tooth.
• Thyme – 1 sprig.
• Salt - to taste.

Cooking process:

Step 1. Chop fresh beef as finely as possible using a knife; we do not recommend passing it through a meat grinder.

Step 2. Grind the chili pulp and add it to the meat.

Step 3. Finely chop the shallots and follow them.

Step 4. Season the ingredients with Worcestershire sauce, olive oil and a little salt.

Step 5. In a dry frying pan, fry the bread with garlic and thyme to intensify the aroma.

Step 6. Place the tartare beautifully on a plate, add croutons and start tasting. Bon appetit!