Beef tartare with anchovies and gherkins
4 servings
30 minutes
Beef tartare with anchovies and gherkins is an exquisite dish of French cuisine that captivates with its tenderness and rich flavor. The origins of this dish date back centuries when meat was minced by hand to create a delicate texture. The combination of beef tenderloin with spicy anchovies, crunchy gherkins, and aromatic sauce gives the tartare a unique depth of flavor. Quail eggs and Dijon mustard enhance the harmony, making it even richer. This tartare is served cold, carefully presented, and pairs perfectly with fresh baguette or thin crispy toasts. The dish is ideal for special occasions where sophistication and refined taste are appreciated.
1
Preparation method: using a very sharp knife, cut the fillet into thin strips, then cut them across to make small cubes. Place in a bowl.
- Beef tenderloin: 350 g
2
In the meantime, beat the egg yolks in a separate bowl. Add the juice of half a lemon, olive oil, and Worcestershire sauce. Mix everything thoroughly.
- Quail egg: 2 pieces
- Lemon: 0.5 piece
- Worcestershire sauce: 50 ml
3
Add meat to the dressing. Then finely chopped gherkins, onion, and anchovies, as well as mustard. Mix everything, season with salt and pepper.
- Beef tenderloin: 350 g
- Gherkins: 2 pieces
- Red onion: 60 g
- Anchovies: 2 pieces
- Dijon mustard: 15 g
- Sea salt: pinch
- Ground black pepper: pinch
4
Before serving, divide the meat into two parts and place each in 10 cm diameter rings on plates. Press the tartare with a spoon, remove the molds, and the dish is ready!