Beef Tartare

Beef tartare is a raw dish highly appreciated for its bold flavor and freshness. Here are the ingredients and the procedure.

Ingredients

• 200 g of very fresh, high-quality beef fillet
• 1 tablespoon of salted capers
• 1 tablespoon of Dijon mustard (or another good-quality mustard)
• 1 egg yolk (optional)
• Salt and black pepper to taste
• Extra virgin olive oil
• A few drops of lemon juice (optional)
• 1 small shallot or spring onion (optional)
• Chopped chives (for garnish, optional)

Preparation

1. Begin by removing the sinew and any possible nerves from the beef fillet. Cut the meat with a knife into long, precise slices, then into thin strips, and finally into small cubes. Make sure to use a very sharp knife and chop the meat just before serving to maintain its freshness.
2. Transfer the chopped beef to a bowl and add the finely chopped capers (after rinsing them to remove excess salt), the mustard, a pinch of salt, plenty of black pepper, and a drizzle of extra virgin olive oil. At this stage, you can add the egg yolk, which will give the tartare a creamier consistency.
3. Mix gently with a fork to avoid heating the meat too much and to keep its texture intact.
4. Taste and adjust the seasoning with salt and pepper if needed, and if you like, add a bit of lemon juice for a touch of acidity.
5. Serve the tartare immediately by forming a quenelle using two spoons or using a ring mold to shape it round or square. If you like, garnish with chopped chives and if desired, accompany with finely chopped shallot or spring onion.

To accompany it, you can serve toasted bread croutons or pane carasau. A fresh salad is also a great accompaniment.

Curiosity

The tartare probably derives from the meat preparation method used by the Tatars, a population of the Asian steppe, who used to tenderize the meat under the saddles of horses during long rides. In its modern version, it has become an exquisite dish to enjoy raw, flavorful, and refined.