I like beef tartar best in the classic method.
Ingredients
- 180 gram beef tenderloin
- 3 tbsp pickle
- 3 tbsp beetroots
- 3 tbsp finely chopped shallots
- 2 tbsp caper
- 2 tbsp dijon mustard
- 2 pcs egg yolk
- 2 tsp maldon salt
- 6 skiver baguette
- freshly ground pepper
- good olive oil
Beef tartar is raw beef that is either ground or cut. Some places will mix it ready for you, but on this dish I prefer the classic recipe with the accessories next to it. This way, each piece will be a little different and you can make it just the way you want. The key to a good Beef tartar is of course good quality beef and good kitchen hygiene. Here I will show how to make this classic.
Step 1
You can use several cuts in a beef tartar, but best of all I like to make it on the tenderloin that I cut into small cubes. This way you get a little more consistency and the tenderloin is very tender. Beef tenderloin also goes well. Always buy good quality meat and take care of good kitchen hygiene when working with raw meat. Cut the meat into slices and cut the slices into strips. Finish by cutting the strips into small cubes and place in a bowl. I add some good olive oil and freshly ground pepper together with the beef.
Step 2
Cut all the accessories into small cubes and place in a separate bowl. I fry some thin slices of a baguette in a little butter.
Step 3
Make small piles with the various accessories on the plate. Also add some good Dijon mustard and some maldon salt. I use a pan to make the meat into a smooth cylinder, but you can also shape the meat with your hands. Place the meat in the middle of the plate. Finish by placing a whole egg yolk right on top of the meat. Now a classic Beef tartar is ready to serve.
