A dish of coarsely ground or finely chopped high-quality, raw lean beef that has been seasoned with salt, pepper and herbs. It’s thought to have originated in the Baltic Province of Russia where, in medieval times, the Tartars shredded red meat with a knife and ate it raw. Today the seasoned raw meat is usually shaped into a mound with an indentation in the top, into which is placed a raw egg yolk. Beef tartare (also referred to as Steak Tartare) is usually served with capers, chopped parsley and onions.
Ingredients (for 2)
- 10,5 oz (300 g) ground beef
- 1 tbsp shallots, chopped
- 2 tbsp salted capers
- 2 tbsp piccalilli pickles
- 1 egg yolk
- 1 tsp worcestershire sauce
- 1 tsp tabasco
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh chives, chopped
- 2 tbsp olive oil
- pepper, salt
- Add the ground beef to a large mixing bowl. Tear it up a bit using a fork. Then add the chopped shallots to it.
- Add the salted capers next.
- Then add the freshly chopped parsley and chives to the beef.
- Add the piccalilli pickles as well.
- Season the beef mince with the worcester sauce.
- Add a few drops of tabasco. Don’t exaggerate! You can always add more in the end to taste.
- Stir the beef mince well. Then add the egg yolk and the olive oil.
- Stir it all again. Taste the beef mince and add extra pepper, salt, worcester sauce or tabasco to taste if necessary. Divide the seasoned beef tartare over 2 clean plates. Put them in the fridge for about 5 more minutes before serving. Garnish with a little sprinkle of freshly ground black pepper and a tiny pinch of salt. Serve the beef tartare cold.