Veal tartare
4 servings
25 minutes
Beef tartare is an exquisite French dish rooted in raw cuisine traditions, where the freshness of ingredients plays a key role. Tender beef tenderloin, diced into fine cubes, is complemented by the piquancy of pickled capers and the freshness of onion, enhanced by the soft acidity of wine vinegar. The pinnacle of flavor harmony is the egg yolk, creating a velvety texture, while aromatic pesto adds completeness to the dish. Tartare is served with crispy croutons made from black or whole grain bread, adding a contrast in texture. This dish embodies the elegance of French gastronomy and is perfect for gourmets who appreciate the pure taste of natural ingredients.
1
Slightly thaw the pre-frozen veal, slice it into thin strips, and then chop it into cubes.
- Veal tenderloin: 100 g
2
Chop the onion into very small cubes and soak for 5 minutes in a container with vinegar and water. Then drain and add to the minced veal.
- Onion: 30 g
- Wine vinegar: 1 tablespoon
- Water: 2 tablespoons
3
Chop the capers and add them to the meat. Season with salt and pepper.
- Pickled capers: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
4
Place the meat mixture on a plate, make a small indentation on the surface, and carefully add the yolk.
- Egg yolk: 1 piece
5
Carefully decorate the dish with pesto.
- Pesto: 2 teaspoons
6
Serve with croutons made from black or whole grain bread.