BEEF TARTAR

Beefsteak tartare, the epitome of luxury and maybe a bit of decadence. Raw meat of the finest kind, named after the wild Tartars, who are said to have ridden raw meat under the saddles of their horses to soften it and then ate it that way.

Once again it was the greatest of all master chefs, Auguste Escoffier, who made the dish socially acceptable in 1921. Ground beef served with a tartar sauce. From then on, the steak tartare made its triumphal march around the world. Many variations have been created. In the original form, the chopped beef was arranged on the plate in the form of a steak, and a tartar sauce was served next to it. Tabasco, Worcestershire sauce and ketchup were not included back then.

Meanwhile, the tartar is interpreted a little lighter and no more tartar sauce is added. This brings out the fine beef flavor better.

important questions

What kind of meat?
In the noblest version, beef fillet is used. However, roast beef or shoulder are excellent alternatives.

It is essential that the meat is as fresh as possible.

Grinding or Slicing?
Sliced is better because the structure of the meat is better preserved. However, ground meat is more practical. If you have a meat grinder at home, you should use it, as freshness is the key to this dish.

How to make the mayonnaise?
For tartare definitely without oil. Just egg and mustard as a base. If you add oil, the tartare becomes rather unsightly and turns into sausage meat. However, there is nothing wrong with a mayonnaise sauce that is served as a side dish.

Ingredients

per serving

– 200 g minced beef (filet or roast beef)
– 1 egg yolk
– 5g (1tsp) Dijon mustard
– 15 grams of shallots
– 5 grams of capers
– ½ anchovies
– 20 g gherkins
– 3 g (½ tsp) ketchup
– a few dashes of Tabasco, alternatively cayenne pepper
– 4 leaves of parsley
Salt pepper

refining

3g (1/2 teaspoon) paprika powder gives the tartare a beautiful color and a fine, slightly smoky taste.
A few dashes of Worcestershire sauce give the tartare a slightly exotic touch.
A little honey (1/2 tsp) to the egg and mustard gives a sweet undertone.

Cognac to taste.

CULINAMUS

For our Culinamus Tartar I use the basic recipe and refine it with paprika powder and Worcestershire sauce.

Preparation

20 minutes
– Mince the beef by hand or with a meat grinder.
– Chop the shallots, capers, anchovy, gherkins and parsley very finely.
– Weigh and prepare the remaining ingredients.

Cooking

10 minutes
Actually, there is not much cooking here, only mixing.

First mix the yolks and mustard into a mayonnaise. Add the remaining non-meat ingredients and mix. Finally fold in the meat. Decorate with a sprig of parsley and serve immediately.

and together with that

Toast is the classic side dish.

Traditionally, red wine is served with tartare. Stronger wines as well, e.g. a Zweigelt Reserve from the Strudler in Podersdorf. It is then served a little cooler (16 degrees).

We actually prefer a stronger white wine. A Pinot Gris (Grauburgunder) from Krispel would be a fine choice.

For the really adventurous, a strong Trappist beer would also work well, e.g. a Belgian Rochefort 8, with 9.5% alcohol.

CULINAMUS!

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