We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Beef Tartare Recipe of 19-11-2017 [Updated on 06-12-2017]
There beef tartare also called tartar steak(or steak tartare) is a very refined and always very popular recipe. It is about raw meatvery finely chopped (with a knife however, not with the machine) which is seasoned with oil, lemon and Worcershire sauce, one of thosemeat recipes to be prepared exclusively using a first choice fillet, to be purchased strictly from your trusted butcher. Of course, particular attention also goes to the eggs, as the raw yolk will lay right in the center of the tartare.
Generally the steak tartare is accompanied with capers, parsley and chopped onions, so that each diner can choose how to accompany his portion of meat.
I found it excellent, my husband didn't even want to taste it, he hates this kind of dishes without cooking, patience, I sacrificed myself;) I woke up with fever and sore throat, luckily today it's Sunday and I have time to recover, a kiss to those who pass through here!
How to make beef tartare
Cut the meat into thin slices, then into strips and then into small pieces.
Put it in a bowl and add the lemon juice, salt, oil, pepper and worcester sauce.
Mix the ingredients.
Now put a pastry rings in the serving dish and stir in the meat.
Compact the latter and, with your fingers, make a hollow in which you will put the yolk.
Salt and pepper lightly and remove the pastry rings before serving.
Do the same for the second tartare.
Your beef tartare is ready to be served, add chopped onion and capers.
The recipes of the Chef's Test and It's always noon
Cut the baby walker into thin slices, then into strips and finally into very small pieces, then transfer the mince into a large container.
Season the meat by adding the chives, the chopped onion and capers, the mustard, the spicy sauce, pepper and salt. Finally add the oil. Place the tartare on a plate with the help of a pastry cutter.
Gently break the fresh egg and place it in the center of the tartare. The mince of the meat must be done with a knife, so it is preferable not to use a mincer or minced meat.
Do not use lemon, as well as changing the composition of the meat it irremediably alters its flavor.
Beef Tartare recipe video
If you want to see the video of Fabrizio Nonis' beef tartare recipe proposed in the new edition of the cooking show La Prova del cuoco aired on RaiUno, below you will find the link for viewing.
Beef tartare with champignon mushrooms
Cut the mushrooms into cubes, leaving some whole for decoration, and place them in a bowl with salt, lemon and oil. Meanwhile, cut the fillet into thin slices, then into strips and finally chop with a knife. Combine the previously cut mushrooms with the meat, mix well and serve, decorating with the whole mushrooms.
A gourmet dish in a few minutes!
Dish: according to
Product: Sliced Champignon Mushrooms Sauté the taste
The latest recipes
Necessary cookies are absolutely essential for the website to function properly. These cookies ensure basic functionalities and security features of the website, anonymously.
|cookielawinfo-checbox-analytics||11 months||This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".|
|cookielawinfo-checbox-functional||11 months||The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".|
|cookielawinfo-checbox-others||11 months||This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.|
|cookielawinfo-checkbox-necessary||11 months||This cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".|
|cookielawinfo-checkbox-performance||11 months||This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".|
Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet.
Beef tartare cups and crunchy vegetables
If you love the tartare, but you want to present them in a new and refined way, then try these bowls of beef tartare and crunchy vegetables. The right wine to pair with is a Santa Maddalena, graceful red, governs the strength of the sauce and gives space to the quality of meat.
1) Wash 1 cucumber, trim it, peel it and make 4 very thin slices with a potato peeler. Cut the rest into cubes and repeat the same operations with the zuchini. Wash and clean 8 radishes and 1 sweet pepper and cut them into cubes. Keep all vegetables separate.
2) Gather 4 tablespoons of mustard forte, 125 g of yogurt natural white, half a clove of garlic crushed with the appropriate tool, a pinch of salt, a mince of pepper and 1 teaspoon of fennel shredded wild, mix well.
3) Pour a little sauce on the bottom of 4 bowls or glasses and distribute over it, in alternating layers, the vegetables and the meat chopped. Finish with some sauce and decorated with a strip of cucumber and 1 tuft of fennel.
The original recipe for beef tartare
There traditional beef tartare recipe it consists of red meat minced with a knife, topped with capers, mustard, oil or mayonnaise, anchovies, parsley, lemon juice, Worcestershire sauce and / or Tabasco sauce.
A premise before starting to prepare the tartare is a must: the quality of the raw material is essential. The meat for the tartare must be tender, very fresh and tasty and must not contain grease or ribs.
Ingredients for 2 tartare:
- 250 g of beef fillet minced with a knife
- 2 egg yolks
- 1 tablespoon of semi-spicy mustard
- 1 tablespoon of oil
- 1/2 tablespoon of Worcester sauce
- 1 tablespoon of white vinegar or lemon juice
- 1/2 medium white onion
- Salt to taste.
- pepper as needed.
- lettuce leaves to taste
- Chop the meat with a knife or have it prepared directly in the butcher's, in this case remember to vacuum seal it.
- Chop the onion, put it in a bowl with the Worcester sauce, vinegar, mustard, oil, salt and pepper.
- Mix the ingredients well, and combine them with the minced meat with the knife. Divide the mixture into 2 parts with the help of a pasta bowl, shape your tartare.
- On two plates, place the meat tartare in the center of the lettuce leaves, create a small space on the top and place an egg yolk. Add salt and pepper and serve the tartare fresh, but not cold from the fridge.
There beef tartare it's a recipe Simple and Fanciful, a raw meat appetizer topped with Salt, Pepper and Flavors. A prescription Easy, Fast and with few Calories. To prepare a good meat tartare it is important: the CHOICE of the meat, the CUT to the knife and the way it comes SEASONED. Let's see how to do it together!
As for the MEAT, the fairest cut is the fillet steak, better if of beef because veal is less tasty. The Fillet must be cleaned thoroughly and then minced with a knife. As for the CONDIMENT, there are 2 lines of thought: i Purists who like to taste almost natural meat and i Gourmet who love to experiment! I belong to the middle way, I like to flavor the tartare but without overdoing it. I usually season it with salt, pepper, Lemon peel and a little bit of Mustard. This is the way I like it the most. Try it yourself and tell me if it's not very good!
In Piedmont, where the Fassona tartare it is one of the most popular traditional dishes, it is customary to serve it with a egg yolk in the center. Typically, the tartare is accompanied with Anchovies And Capersor with a few drops of Green sauce. If you want to accompany the tartare with a Side dish, you can choose between a & # 8217mixed salad, of the raw artichokes or of boiled potatoes.
The recipes of the Chef's Test and It's always noon
If you are interested in the recipe for this delicious dish entitled "Beef tartare with hazelnut mayonnaise", below you will find the list of ingredients and an exhaustive description of the procedure for cooking this delicious recipe.
- 320 gr of beef fillet
- For the mayonnaise
- 45 gr hazelnut paste
- 40 gr pasteurized egg yolks
- 80 gr extra virgin olive oil
- Fleur de sel
- Salt and pepper
- Lemon juice
- White wine vinegar
- Oil powder
Prepare the mayonnaise by whipping the egg yolks with the lemon juice, mustard, white wine vinegar and salt.
Add the hazelnut paste and pour in the extra virgin olive oil and, if necessary, some water.
Meanwhile, cut the meat and chop with a knife, season with fleur de sel, finely chopped thyme, pepper and extra virgin olive oil.
Compose the dish using a mold to shape the meat tartare, then arrange the tufts of mayonnaise with the sac a poche. Finish with marjoram leaves, hazelnuts and oil powder.
Video of the recipe Beef tartare with hazelnut mayonnaise
If you want to see the video of the recipe Beef tartare with hazelnut mayonnaise by Iside De Cesare proposed in the new edition of the cooking program La Prova del cuoco aired on RaiUno, below you will find the link for viewing.
BLACK BEEF TARTARE
250 grams of Chianina meat (rump)
extra virgin olive oil, salt and pepper to taste
30 grams of Valnerina Tartufi truffle sauce
20-30 grams of fresh black summer or black truffle
fresh datterini tomatoes
fresh basil (optional)
80-100 grams of cabbage
With a sharp knife, cut the meat into thin strips on one side and then the other until you get small cubes of meat. Once this operation is completed, with a sturdy knife, beat the meat until it reaches the desired consistency: the more you beat it, the creamier the mixture will be. Conversely, if the meat is beaten a little, the diced meat will remain more visible. So choose according to your taste.
During this operation you can add some fresh truffle flakes which will be incorporated into the tartare. When beating is complete, place the meat on a plate with the help of a mold of the desired shape, season with salt, pepper and extra virgin olive oil to taste.
Place the uncut datterini tomatoes on the plate, the cabbage cut into thin strips and the basil as a garnish.
Pour the truffle sauce over the meat before serving and garnish the dish with flakes of fresh summer or black truffle.
- - Cut the meat.
Take the fillet and place it on a cutting board.
Eliminate the nerves and the fatty parts.
Start by dividing the pulp into cubes using a sharp knife.
Chop the cubes further being careful not to pulp the meat.
- - Season the meat.
Transfer the meat to a bowl and add 4 tablespoons of lemon juice, oil, Worcester sauce, parsley.
Season with salt and pepper and mix gently.
Let the tartare rest for a few minutes before serving but do not exceed 30 minutes so as not to "cook" the meat in the lemon juice.
- - Keep in the fridge until ready to serve.
At the table
- - Distribute the meat in the individual plates compacting it and giving it the appearance of a sandwich.
With a spoon, form a cavity in the center and shell the egg yolk only with a pinch of salt.
- - Use only beef, the best pieces.
Veal doesn't taste much, chicken and turkey aren't good raw.
It is inadvisable to eat raw pork.
Horse meat is also an excellent choice.
- - In addition to parsley, you can also season the meat with fresh or dried chives.
- - On the market you can also find the appropriate molds to give a more traditional shape.
- - Don't throw away the egg whites. You can always use them to tie vegetables and make baked omelettes. Or the meringues.
- - The steak tartare is a dish that is typically eaten in the summer because it does not require cooking.
Very substantial, to be served with salad or raw vegetables and fruit.
However, it is not certain that you should only eat in summer. For example, it goes well with oranges and olives as well as with raw carrots and peppers in this case, to find juicy oranges you need to wait for winter.
- - I do not recommend it when you have guests, especially if you choose horse meat. Not everyone loves raw meat.
Preparing the beef tartare is really easy and very fast.
My main advice is to do it 1 hour before eating it so it stays fresh, tender and red as if it was just cut.
Take the sirloin and cut it into slices spent a few mm then chop coarsely with a knife and then try to beat with the same knife on the non-cutting side to further soften the meat and make the pieces more or less small and uniform.
Arrange the meat in a glass bowl and season it immediately with the salt, the very finely chopped Tropea red onion.
Now add the mustard and the extra virgin olive oil in small quantities, then work everything with a wooden spoon to flavor.
Now take a round or square pasta bowl.
If you do not have it, look for something round at home and place it on the serving dish, insert the meat by pressing lightly with the back of a spoon to compact.
Remove the pasta bowl immediately.
Cover the dish with cling film and place it in the refrigerator for 1 hour so the flavors blend, just before serving season the beef tartare with the lemon juice.
Decorate the dish with a few slices of lemon, fresh rocket seasoned with salt and oil and a teaspoon of mustard for the sweet tooth and ..
Beef tartare should be eaten freshly made within 2 hours at the latest.
HERE and also HERE you will find other summer RECIPES. If you want to see other recipes GO BACK TO HOME