Beef tartare with capers
5 servings
45 minutes
Tartare was invented in France. The recipe is simple, but requires gentle handling and some hygiene. The freshest, pre-chilled beef tenderloin is taken and carefully chopped into small cubes. Then the meat is mixed with finely chopped gherkins and capers. The specific taste of raw meat is neutralized by boiled eggs, and freshly prepared homemade mayonnaise reliably holds all the ingredients together. The finished tartare is kept in the cold for no more than 2 hours. You can serve the dish with a raw yolk, fresh herbs and warm croutons.
1
Wash the potatoes, cut them into large pieces, and place them in a hot pan with 150 grams of butter and thyme. Add salt and set to maximum heat. When the butter starts to foam, reduce the heat by half and stir while shaking the pan. After 15 minutes, if the potatoes are soft, remove from heat.
- Potato: 4 pieces
- Butter: 165 g
- Thyme: 5 g
- Salt: to taste
2
Remove thyme from the pan and drain the remaining oil. Prepare mayonnaise as a base for tartar sauce. Mix the yolks of 2 eggs with half a teaspoon of mustard and regular vinegar, season with salt and pepper. Whisk while gradually adding sunflower oil until the mixture is homogeneous. Add a teaspoon of water to stabilize the emulsion.
- Chicken egg: 4 pieces
- Dijon mustard: 1 tablespoon
- Vinegar: 0.5 tablespoon
- Salt: to taste
- Ground black pepper: to taste
- Sunflower oil: 200 ml
3
Boil 2 eggs for exactly 9 minutes. Remove veins, tendons, and fat from the beef tenderloin, cut it into thin slices of 5 mm across the grain, and then chop them into small cubes.
- Chicken egg: 4 pieces
- Beef tenderloin: 300 g
4
Chop capers, gherkins, and boiled eggs into pieces the same size as the meat, and the shallots a bit smaller. Mince the onion, basil leaves, and parsley. Add all this to the mayonnaise - and the tartar sauce is ready. Mix 2 tablespoons of the resulting sauce, Tabasco, ketchup, and Worcestershire sauce with the beef.
- Capers: 15 g
- Gherkins: 15 g
- Chicken egg: 4 pieces
- Shallots: 1 head
- Chives: 2 g
- Green basil leaves: 2 g
- Parsley: 2 g
- Worcestershire sauce: 2 ml
- TABASCO®: 2 ml
- Ketchup: 1 teaspoon
5
Cut the baguette into 1 cm thick pieces, place 2 grams of butter on each, put in the oven, and bake in 'Grill' mode until golden brown. Use a culinary ring to place the tartare on the plates where the dish will be served.
- French baguette: 0.5 piece
- Butter: 165 g
6
Mix half of Dijon mustard with honey, balsamic vinegar, and olive oil. Add minced garlic, whisk everything together, and dress the arugula with this sauce.
- Dijon mustard: 1 tablespoon
- Honey: 1 teaspoon
- Balsamic vinegar: 1 tablespoon
- Olive oil: 5 tablespoon
- Garlic: 1 clove
- Arugula: 40 g
7
Serve on plates with beef tartare, 2 toasts, fried potato wedges, and a bit of arugula. Garnish with a sprig of thyme, large flakes of salt, and sprinkle with freshly ground black pepper.
- French baguette: 0.5 piece
- Potato: 4 pieces
- Arugula: 40 g
- Thyme: 5 g
- Salt flakes: to taste
- Ground black pepper: to taste