Steak Tartare Recipe – Beef Tartare ingeniously prepare yourself

Beef Tatar, Steak Tatar

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Recipe Steak Tartare – Beef Tartare: Raw meat is (not) everyone’s cup of tea. However, experience has shown that most people enjoy eating minced rolls without thinking about it.

A homemade Beef Tartare is a very healthy alternative.

I will show you in my preparation how it works and what the best ingredients are for the fine taste. For the inclined reader I offer some useful information. For the quick reader it goes here long to the recipe Steak Tartare – Beef Tartare

Roastbeef Preparing it yourself Recipe Step-by-step instructions with professional chef Tips

Roast beef is a good alternative to this dish, served on a plate with chives sauce. © Food Photographer Hamburg Thomas Sixt

1. Beef Tartare – Steak Tartare, the Ingridien. What do I use for Beef Tartare?

The most important ingredient, of course, is a good beef. Organic meat would be ideal. I recommend low-fat meat such as beef fillet or beef topside. I always go to the butcher of my trust, ask for well hung, tender meat and let my meat turn fresh through the mincer. The minced meat MUST be eaten the same day.

Some people may have injected Botox into their skin, but they certainly don’t like botulinum toxin in their food. That wouldn’t be digestible, would it?

Besides the meat I pay attention to a fine mustard and recommend here Dijon mustard. Fresh egg yolk, onions, capers, gherkins and tomato paste are other important ingredients. Fresh herbs, finely chopped, are also nice.

Beef Tatar, the ingredients

Beef Tartare, the ingredients nicely in the picture

2. Beef Tartare – Steak Tartare, the Preparation

Now it is important to process the fresh, finely chopped ingredients quickly so that they are consumed as soon as possible. Leftovers should be disposed of or fried so that a fresh and healthy diet is always guaranteed.

I always arrange the beef tartare with the help of a ring. That gives a nice picture on the plate.

Steak Tatar, Beef Tatar

Steak Tartare, Beef Tartare mixed and ready for the plates

3. Beef Tartare – Steak Tartare, the Recipe

Beef Tatar, Steak Tatar
Print Recipe
5 from 7 votes
Beef Tartare – Steak Tartare
Instructions and recipe for preparing Beef Tartare - Steak Tartare yourself. The classic perfect preparation with tips from professional chef Thomas Sixt.
Prep Time35 mins
Total Time35 mins
Course: Starter & Appetizer
Cuisine: German Recipes
Keyword: Gluten Free Recipes
Servings: 4 Persons
Calories: 316kcal
Author: Thomas Sixt
Ingredients
  • 500 g fillet of beef or topside of beef
  • 4 inch salt
  • 4 pinch pepper
  • 2 pc onions
  • 4 tbs chopped gherkin
  • 4 tbs capers
  • 4 tsp Worcestersauce
  • 2 tbs Dijon mustard, medium hot
  • 4 tbs tomato puree
  • 4 cl Cognac
  • 4 pc egg yolk
Instructions
  • PREPARATION: Let the butcher remove the tendons and skin from the fillet of beef, cut it into small pieces and turn it through the mincer. Peel and finely dice the onion. Finely chop the gherkins and capers. Wash and finely chop the parsley.
  • PREPARATION: Mix the minced beef with salt, pepper, onion cubes, chopped capers and parsley, Worcester sauce, hot mustard, tomato paste and cognac and season to taste.
  • Arrange the prepared Beef Tartare in the middle of a plate, place the raw egg yolk in the middle of a depression and serve.
Notes

4. Beef Tartare - Steak Tartare, Side Dishes

Add fresh baguette, garlic bread, flat bread or tomato salad, bean salad, cucumber salad or leaf salad. For decoration use fresh herbs, sliced onions and tomato concassèe - tomato cubes 

5. Calories (kcal) Beef Tartare - Steak Tartare, the Nutritional Values

Nutrition Facts
Beef Tartare – Steak Tartare
Amount Per Serving
Calories 316 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 7g44%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 265mg88%
Sodium 1386mg60%
Potassium 112mg3%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 5g6%
Protein 22g44%
* Percent Daily Values are based on a 2000 calorie diet.
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Author: Thomas Sixt

Hi, I am a German Chef, Cookbook Author and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Let yourself be inspired and enjoy good food. If you have any cooking questions, please use the comment function at the end of each article and recipe. I wish Thomas Sixt Good Luck!