At New York City’s cult classic restaurant Momofuku Ko, the chefs elevate raw beef with a smoky spice and lemon juice brine. I am so lucky to have a job where I get to make food for myself and, and people I admire. Here is my recommended recipe for tartare that I’ve perfected over the years.
How To Decorate Beef Tartare?
One of the most common modern dishes is beef tartare. It is typically served in the form of a hors d’oeuvre, which is meant to be eaten quickly. It is typically served as an appetizer, and typically consists of raw beef with a sauce. There are a variety of ways to prepare beef tartare. One method is to cut the beef up into small pieces and mix with mayonnaise or other sauces. Another is to make the tartare smooth by cutting the meat into thin slices and then rolling the slices around in a bowl of mayonnaise. Another way to make the beef tartare is by mashing the beef in a food processor. You can also cut the beef into long strips, and then toss the beef with a mayonnaise-based sauce.
Recipe
Ingredients: 2/3 pound beef tenderloin
2 large shallots, minced
2 medium ripe tomatoes, chopped
1/2 cup finely diced tomato
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup chopped dill
2 tablespoons snipped chives
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Directions: 1. Chop beef tenderloin very fine.
2. In a bowl, whisk together all ingredients. Refrigerate until ready to serve.
Tips To Make Better Beef Tartare
The basics for beef tartare are pretty easy. Use your favorite raw, choice cuts of beef (not the ones that are overcooked or marinated), trim the fat from the beef, and dice the beef into smaller pieces. Blend the beef with lemon juice and Worcestershire sauce. Then add salt and pepper to taste. That’s it. There is a wide range of spice, sour, and sauces that can be used to enhance the tartare. A great place to start is with a medium sized egg yolk. Then add a dash of salt and pepper and whisk them together. Now, start adding spices to taste, ranging from mustard to worcestershire sauce to paprika. The amount of spice that you add is completely up to you. But don’t overdo it! The last thing you want is a bite of your hands that tastes more like spicy beef tartare than beef tartare.
What is Tartare?
The simple definition of a tartare is, a paste of finely chopped raw meat. Generally speaking, a tartare should consist of cooked and uncooked meat, with a ratio of meat to fat of about three to one. For beef tartare, this means that the ratio of meat to fat should be about 30:1. There are many different types of beef tartare, depending on the meat used, the method of preparation, and what flavor you are trying to achieve.
How to Make Beef Tartare
Making Beef Tartare is an interesting way to eat your lunch, or dinner. It’s basically ground up beef, and then mixed with yolk of an egg and chopped herbs. This mixture is then served on toasted baguette slices and topped with tomato and a little mayonnaise. The great thing about this is that it’s delicious, filling, and healthy. For a delicious beef tartare recipe, check out the link below. Ingredients:
5-10 lbs. beef, preferably top round steak
Yolk from 1 egg
1/2 cup chopped herbs (any kind)
Salt
Pepper
3 tbsp. butter
1/2 cup tomato paste
Mayonnaise
Baguette slices
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I’m Brian Danny Max, a chef and a writer at cookingtom.com. I’m here to talk about food and cooking, and to share some of my favorite recipes with you all! I’ve been interested in food and cooking since I was a child. My parents are both great cooks, and they taught me a lot about the kitchen. I’ve been cooking professionally for about 10 years now, and I’ve loved every minute of it! I specialize in healthy, flavorful recipes that are easy to make at home. I believe that anyone can cook a delicious meal, no matter their skill level. I’m here to help you learn how to cook, and to show you that it’s not as difficult as you might think! I hope you’ll check out my blog and my recipes, and I look forward to hearing from you!