A simple and delicious recipe for classic beef tartare. Tender meat accompanied by delicious additions, it’s a perfect idea for an appetizer or snack at a party. Try this recipe, and you’ll never order tartare at a restaurant again!
Ingredients
- Sarepska mustard: 2 tablespoons
- Fine-grain iodized sea salt: 1 teaspoon
- Black pepper: 1 tablespoon
- Pickled cucumber: 120 grams
- Onion: 120 grams
- Egg yolks: 4 pieces
- Water: 3 tablespoons
- Beef: 400 grams
- Olive oil: 4 tablespoons
Preparation
Finely dice the cucumber and onion. Wash the beef for tartare, clean it from membranes and tendons if present. Then grind it in a grinder with sharp blades or chop it very finely. Add olive oil, salt, pepper, mustard, and a little water to the meat. Mix everything well and knead vigorously for about 5 minutes. Thanks to the olive oil, the tartare will not darken, and with a little water, it will be more delicate.
At the bottom of a bowl, layer the onions and cucumbers. Then form the meat into balls, flatten them, and make a hollow in the center. Pour the yolk from a blanched egg into the hollow. Sprinkle with pepper and serve immediately after preparation.
