Tatar meat from beef tenderloin
2 servings
30 minutes
Tatar-style meat from beef tenderloin is a refined dish reflecting the traditions of Tatar cuisine. Its roots trace back to the history of the Volga peoples, where meat delicacies hold a special place. The dish is made from thinly sliced chilled beef tenderloin that retains its natural juiciness and tenderness. Capers, parsley, red onion, and chili pepper add a special zest, creating a harmony of flavors—from light acidity to spiciness. The egg yolk adds creaminess, while olive oil and vinegar enhance the meat's structure. Serving it with Dijon mustard makes it perfect for gourmets who appreciate rich, expressive dishes. This delicacy resembles classic tartare and is ideal for festive dinners or special occasions.
1
Place the meat in the freezer for 45 minutes. Then lay it on a cutting board and cut into small pieces with a sharp knife.
- Beef tenderloin: 250 g
2
Place the minced meat on a plate and put it in the refrigerator.
- Beef tenderloin: 250 g
3
Soak the capers in salted water, then drain and rinse with running water. Grease a bowl with oil and mix in the egg yolk. Add the capers, parsley, chopped onion, and chili. Season with salt and pepper.
- Capers: 3 tablespoons
- Chopped parsley: 2 tablespoons
- Red onion: 1 head
- Chili pepper: 1 piece
- Ground black pepper: to taste
4
Place the meat on 2 chilled plates, form mounds, make a depression in them, and add the yolk with vegetables. Pour in oil and vinegar to taste and serve with Dijon mustard. Enjoy your meal!
- Egg yolk: 1 piece
- Extra virgin olive oil: 3 tablespoons
- Vinegar: to taste
- Dijon mustard: to taste
