13d • Food and Dining 🍝
For those feeling adventurous today.
Beef Tartare (Classic Style)
!!!WARNING!!! Only use fresh beef you trust completely. This dish forgives nothing.
I only eaten this in Poland. In Kazakhstan asia no quality safe beef that can be trusted was noticed.
Usually served with Vodka obviously.
Preparation
- Prepare the meat Trim all sinew and fat from the beef. Cut it into very small cubes using a sharp knife. Do not use a grinder. This is food, not punishment.
- Season Place the chopped beef in a bowl. Add capers, cornichons, shallot, mustard, salt, and pepper. If using Worcestershire or Tabasco, add sparingly.
- Mix gently Combine carefully with a spoon. Do not mash. The texture matters.
- Plate - Shape the tartare using a ring mold or spoon. Place the egg yolk on top if desired.
- Serve - Add slices of chilled butter on the side. Garnish lightly. Serve immediately.
Notes
- Butter is served separately to let the diner adjust richness and softness.
- Serve with toasted bread or fries.
That’s no foam. No smoke. Just good ingredients.
Ingredients (1 serving)
- 120–150 g high-quality beef tenderloin or sirloin, very fresh
- 1 egg yolk (optional, traditionally on top)
- 1 tsp capers, finely chopped
- 1 tsp cornichons or pickled cucumber, finely chopped
- 1 tsp Dijon mustard
- 1 tsp finely chopped shallot
- Salt, to taste
- Freshly ground black pepper, to taste
- A few drops of Worcestershire sauce (optional)
- A few drops of Tabasco or chili sauce (optional)
- Unsalted butter, chilled (for serving)
- Optional garnish: pickled chili, herbs, microgreens
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For those feeling adventurous today.
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