Beef tartare with capers, mushrooms and red onion

1 serving

30 minutes

Beef tartare with capers, mushrooms, and red onion is an exquisite dish of French cuisine, embodying sophistication and gastronomic boldness. Its origins date back centuries when raw meat was an integral part of the nomadic warriors' diet. Today, tartare is a symbol of elegant cooking where each ingredient plays its role. Tender beef fillet harmonizes with the spiciness of capers, pickles, and the subtle sweetness of red onion, creating a balance of flavors. The mustard note and spiciness of Worcestershire sauce enhance the dish's complexity while the quail yolk adds creaminess. Served with arugula and crispy white bread, tartare is not only rich in taste but also aesthetically perfect. It’s an ideal choice for connoisseurs of gastronomic art wishing to experience the spirit of French cuisine.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

681

kcal

40.6g

grams

47.4g

grams

23.1g

grams

Ingredients

1serving

Beef tenderloin

150

g

Pickles

60

g

Pickled capers

2

tbsp

Red onion

1

head

Pickled mushrooms

30

g

French mustard

1

tsp

Olive oil

1

tbsp

Chopped chives

2

tbsp

Black allspice

to taste

Quail egg

1

pc

Sea salt

to taste

Worcestershire sauce

1

tsp

Soy sauce

1

ml

Balsamic vinegar

to taste

Arugula

1

bunch

White bread

1

pc

Cooking steps

1
Wash the meat, remove membranes and veins, dry it, and cut into small cubes.
Required ingredients:
1. Beef tenderloin: 150 g

2
Chop finely: mushrooms, red onion, cucumbers, capers.
Required ingredients:
1. Pickled mushrooms: 30 g
2. Red onion: 1 head
3. Pickles: 60 g
4. Pickled capers: 2 tablespoons

3
We leave half of the garnish for decoration, mix the rest in a large bowl with meat, Worcestershire sauce, soy sauce, and mustard (trying not to damage the grains). Add salt and pepper.
Required ingredients:
1. Worcestershire sauce: 1 teaspoon
2. Soy sauce: 1 ml
3. French mustard: 1 teaspoon
4. Sea salt: to taste
5. Black allspice: to taste

4
From the resulting mass on the plate, we form a cylinder (it's better to use a mold).

5
In the middle, we make a depression and pour in the raw yolk from a quail egg.
Required ingredients:
1. Quail egg: 1 piece

6
Place the arugula on a plate in a small 'mountain', seasoned with balsamic vinegar and olive oil.
Required ingredients:
1. Arugula: 1 bunch
2. Balsamic vinegar: to taste
3. Olive oil: 1 tablespoon

7
Cut a piece of bread in half to make two triangles. Lightly toast in a toaster or on a grill pan.
Required ingredients:
1. White bread: 1 piece

8
Arrange the sliced items left for decoration (mushrooms, cucumbers, capers, red onion, chives) around the tartare in separate piles.
Required ingredients:
1. Pickled mushrooms: 30 g
2. Pickles: 60 g
3. Pickled capers: 2 tablespoons
4. Red onion: 1 head
5. Chopped chives: 2 tablespoons

Beef tartare with capers, mushrooms and red onion

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