Simple beef tartare

European cuisine

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Description Products Steps

Listen to the recipe:

You will almost certainly be able to guess exactly what word the name “tartar” comes from. Yes, the Tatars are really involved here! It was believed that it was common for the Tatars to eat meat raw, and raw meat is the basis of tartare. For this dish, choose the freshest meat, usually tenderloin, cut it and season it. It turns out unusual, a little bold and very tasty!

1. Calories
   171,25 kcal
2. Protein
   14,15 gram
3. Fat
   12,2 gram
4. Carbohydrates
   1,64 gram
5. ~ Time
   10 Min
6. Pepper
7. Complexity

Products per 1 serving:

1. Beef clipping

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   150 g
2. Capers

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   10 g
3. Red onions

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   20 g
4. Pickled cornishons

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   15 g
5. Quail egg

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   1 piece = 9 g
6. Dijon mustard

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   5 g
7. Wostershire sauce

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   3 ml = 3 g
8. Salt

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   to taste
9. Black pepper ground

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   to taste

Steps:

1. 
   Cut the beef into small cubes. Lightly freeze the beef shortly before cooking to make slicing easier. Chop the capers and gherkins. Cut the onion into very small cubes.
2. 
   In a bowl, combine meat, mustard, onion, gherkins and capers.
3. 
   Add Worcestershire sauce, salt and pepper, stir and serve with quail yolk.

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