Steak Tartare Recipe – Beef Tartare ingeniously prepare yourself
from Thomas Sixt
Hi, I am a German Chef 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. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!
Table of Contents
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 Tartare, the ingredients nicely in the picture
2. Beef Tartare – Steak Tartare, the PreparationNow 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 Tartare, Beef Tartare mixed and ready for the plates
3. Beef Tartare – Steak Tartare, the Recipe
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.
|500||g||fillet of beef or topside of beef|
|2||tbs||Dijon mustard, medium hot|
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.