Spicy beef tartare
2 servings
30 minutes
Beef tartare is an exquisite dish of French cuisine that combines the tenderness of raw meat with spicy notes of seasoning. Historically, tartare traces back to nomadic peoples who consumed raw meat but over time gained refinement in French restaurants. In this version, juicy beef fillet is complemented by bacon for a rich flavor, while shallots and pickles add zest. Balsamic vinegar, Dijon mustard, and sriracha sauce create a vibrant balance of sour and spicy. Served chilled with crispy baguette or potato chips, it highlights its complexity and sophistication. This dish is an ideal choice for gourmets who appreciate rich flavors and haute cuisine traditions.
1
Slightly freeze the bacon in the freezer, take it out and cut it into very small cubes.
- Bacon: 190 g
2
Chop the cleaned shallots into small cubes and add to the meat.
- Shallot: 1 piece
3
Chop the cucumber finely and add it to the bowl, then add the egg yolk, mustard, vinegar, sauces, and olive oil. Mix well.
- Pickled cucumbers: 0.5 piece
- Egg yolk: 1 piece
- Dijon mustard: 1 tablespoon
- Balsamic vinegar: 2 tablespoons
- Soy sauce: 1 tablespoon
- Sriracha: 2 tablespoons
- Olive oil: 1 tablespoon
4
Taste for salt and pepper, if needed — add more salt and pepper.
- Salt: to taste
- Ground black pepper: to taste
5
Cover the bowl with foil and place it in the refrigerator for 15 minutes.
6
Divide the mass into two parts, mold it onto plates, and garnish to taste.
