A tartare made from finely chopped raw beef with accompaniments. Ideal for connoisseurs and lovers of raw meat.
Ingredients
- Beef (250g, fresh, quality cuts suitable for raw consumption like tenderloin or sirloin)
- Vegetable oil (1 tablespoon)
- Cold, boiled water (2 tablespoons)
- Brandy or Maggi (optional) (1 tablespoon)
- Salt and pepper
Accompaniments
- Raw egg yolks (2)
- Small onion (white or red) (1)
- Pickled cucumbers (2)
- Marinated mushrooms or wild mushrooms (1/2 cup)
- Mustard (2 teaspoons)
- Bread (for serving)
- Butter (for serving)
Preparation
Chill the beef before chopping (e.g., transfer it from the fridge to the freezer for 15 minutes). Blanch eggshells with boiling water. Prepare the accompaniments – finely chop the onion, cucumbers, mushrooms (and capers if using).
Finely chop the beef on a cutting board using a large, sharp knife (first into slices, then strips, and finally into tiny cubes). Alternatively, grind it using a meat grinder. Place the chopped beef in a bowl, add oil, water (and brandy or Maggi if using), season with salt and pepper, and mix well.
Shape the beef mixture into 2 discs and place them on plates. Separate the yolks from the whites. Make a small well in the beef and place a yolk in each. Top the beef with the chopped accompaniments and mustard. Sprinkle with chopped chives or parsley and freshly ground pepper. Serve immediately with bread and butter.
