How to cook meat tartare at home: a recipe from Makarevich
Meat tartare
Tartare is a very unusual French dish, as it is based on raw meat, and this, of course, is for amateurs. Ideally, fresh beef of impeccable quality is used to prepare this dish, but what if you decide to cook it for the first time in your life at home?
TV presenter Andriy Makarevich shared a recipe for a delicious tartare on his YouTube channel Smak and, most importantly, told us how to choose meat for this dish safely.
Ingredients for tartare
When choosing meat for tartare, it is important to pay attention to:
- its color – it should be deep red, without shades of gray;
- Smell - the meat should be fresh, even with the smell of milk, but without unpleasant odors;
- only tenderloin is suitable for tartare, because it is tender, soft and juicy, and without connective tissue.
Ingredients:
- beef (tenderloin) - 100 g
- shallots, onions, or red onions - 1/4 pc.
- capers or olives - 1 tbsp.
- green onion shoots, green basil or spinach - 10 g
- sun-dried tomato - 1 pc.
- Dijon mustard - 1 tsp.
- lemon juice - 2 tsp.
- quail eggs (yolks) - 2 pcs.
- salt - 2-3 tsp.
- ground black pepper - to taste
- Tabasco sauce - 1 drop
Method of preparation:
- The meat should be chopped with a very sharp knife, but in such a way that it does not turn out to be just minced meat. Cut so that the size of the meat cubes is about 5 mm.
- Peel the onion and chop it so finely that you can't feel it on your teeth.
- Chop the capers and sun-dried tomato very finely, and add to the meat along with the onion.
- Chop the herbs and add them to the meat.
- Be sure to squeeze the lemon juice, and add to the meat along with the mustard and a drop of Tabasco, don't forget to add salt, pepper, and one egg yolk, and mix everything gently and thoroughly.
- Put the meat in the refrigerator for 5-10 minutes.
- After the time has elapsed, take it out and put it on a plate with a molding ring, add the egg yolk on top and you can eat.
Dry red wine with a rich flavor and pleasant aroma is ideal for tartare.
Andrei Makarevich
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