Tartare is a traditional dish of the northern provinces of France. It is made with fresh beef and served raw. The best type of meat for this dish is steamed beef tenderloin.
It is necessary
-
- 500 g of beef;
- 2 yolks;
- 8 pieces of pickled gherkins;
- 2 tablespoons of capers;
- a small bunch of parsley;
- a small bunch of chives;
- half a white onion;
- a mixture of black and white ground peppers;
- coarse salt;
- some good olive oil.
Instructions
Step 1
Take fresh beef, cut off all the veins, films, rinse and dry. Freeze the meat a little in the freezer, and then mince it in a meat grinder or just chop it very finely with a knife. You can also use a blender.
Step 2
Wash the chicken eggs, break them, separate the whites from the yolks. Chop the onion very finely, mix it with the yolks.
Step 3
Finely chop the capers and gherkins and place in the mixture, add finely chopped herbs (without the stems), olive oil and mix everything.
Step 4
Add the prepared dressing to the meat, sprinkle with salt and pepper. Wet your hands in warm water and knead everything well. Form the mixture into large patties and place on a serving platter. Put the finished tartare in the refrigerator for half an hour.
Step 5
Serve the tartare with deep-fried potatoes and green salad. You can prepare crispy brown bread for it. Cut the bread into slices. Place the slices on a dry baking sheet and place in an oven preheated to 180 ° C for five minutes.
Step 6
Cut the crust off each toast and cut the slices in half lengthwise. Spread the resulting crispbreads on a baking sheet and put them back in the oven for five minutes, until they are lightly browned. Then take them out of the oven, remove from the baking sheet, refrigerate and serve over the tartar.
