Young bull fillet tartare with vegetables and Dijon mustard
1 serving
30 minutes
Tartare made from young bull fillet with vegetables and Dijon mustard is a true embodiment of French gastronomy, where freshness and elegance combine in one dish. The origins of tartare date back to the distant past when nomadic peoples used chopped meat for convenience in cooking. Today, this recipe reflects the sophistication of modern cuisine. Hand-chopped tender beef reveals a rich meat flavor complemented by salty notes of olives and capers. The raw crunch of vegetables—carrots, zucchini, and celery—adds freshness and lightness to the dish. Crispy ciabatta croutons provide a textural contrast, while the spiciness of Dijon mustard completes the flavor palette. An ideal choice for connoisseurs of exquisite appetizers served chilled.
1
We cut the meat into small cubes and then chop it into a homogeneous mass; for this, a large chef's knife is necessary — a useful accessory for any decent home kitchen.
- Beef tenderloin: 120 g
2
Also, chop the black olives and capers, mix them into the minced meat, and season with first cold-pressed extra virgin oil, sea salt, and black pepper — for those who like it spicier, I recommend adding a few drops of Tabasco.
- Olives: 3 pieces
- Capers: 4 pieces
- Olive oil: 1 tablespoon
- Sea salt: to taste
- Ground black pepper: to taste
3
We send our tartare to the fridge — the meat should be cold when served.
4
While the meat cools, let's chop the vegetables: carrots, celery stalks, and zucchini. Since we will use the vegetables raw, the chopping should be very fine, which requires a bit of patience and skill.
- Carrot: 1 piece
- Celery stalk: 1 piece
- Zucchini: 1 piece
5
We will arrange the chopped vegetables on a plate in small piles and then prepare croutons from ciabatta. We will slice the ciabatta very thinly with a slicer or knife, place it on a baking sheet, and send it to the oven for 5 minutes at 160 degrees.
6
Now we need to arrange everything nicely on a plate — place the chilled meat using a metal ring (if you don't have one, you can just carefully pile it) and add our crispy croutons.
7
Now we just need Dijon mustard, which we will place on the plate next to the tartare.
- Dijon mustard: 1 tablespoon