How to prepare beef tartare: recipe for an exquisite appetizer
If you want to surprise your family and guests with a delicious appetizer, there is a great option. You just need to try this unusual recipe.
Ravshan Khamidov shared a recipe for a French appetizer beef tartare with truffle aioli and potato chips, which everyone will love, on Instagram.
Recipe.
Source: Screenshot of Ravshan Khamidov's Instagram post
A little bit of history:
It is believed that tartare came to European cuisine from the Mongol-Tatars. Its name means nothing more than "Tatar cutlet". Unlike other cutlets, this one is served raw. As a rule, it is made with fish or meat.
What tartare is usually made with.
Source: pixabay.com
"The most important thing for this dish is 100% freshness of the products because they are not heat-treated," said Ravshan Khamidov.
Fish tartare.
Source: pixabay.com
Ingredients:
- beef (tenderloin) - 100 g
- capers - 5 g
- shallots - 5 g
- Parmesan cheese - 10 g
- sun-dried tomatoes - 5 g
- balsamic vinegar - 1 tsp
- olive oil - 1 tbsp
- soy sauce - 1 tsp
- mustard - 5 g
- sea salt - a pinch
- pepper mix - a pinch
Method of preparation:
- Cut all the ingredients into small cubes and mix.
- Grate the Parmesan cheese and add it to the mass.
- Cut the potatoes into 0.5 mm slices, rinse them in cold water, pat dry, sprinkle with potato starch and deep fry until golden brown.
- Be sure to pat dry from excess oil. Salt and roll in smoked paprika.
- Beat eggs, add lemon juice, mustard and oil for mayonnaise.
- Add truffle oil and one teaspoon of Mirin, Japanese rice wine, and fill a chef's siphon with it.
- Put the tartare on a plate and the chips around it, squeeze the truffle aioli through the siphon and serve.
Beef tartare.
Source: pixabay.com
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