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.

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.

"The most important thing for this dish is 100% freshness of the products because they are not heat-treated," said Ravshan Khamidov.

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:

1. Cut all the ingredients into small cubes and mix.
2. Grate the Parmesan cheese and add it to the mass.
3. 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.
4. Be sure to pat dry from excess oil. Salt and roll in smoked paprika.
5. Beat eggs, add lemon juice, mustard and oil for mayonnaise.
6. Add truffle oil and one teaspoon of Mirin, Japanese rice wine, and fill a chef's siphon with it.
7. Put the tartare on a plate and the chips around it, squeeze the truffle aioli through the siphon and serve.