Delicacies of raw food cuisine - preparing beef tartare

Tartar is a French cold appetizer in which the main ingredients are raw meat, raw yolk and sauce. The dish is prepared mainly from beef tenderloin, since even in its raw form it is easily chewed.

There are many variations of recipes for preparing snacks, which may include not only raw meat, but also fish fillets, fresh vegetables and even berries. The most successful recipes are considered to be classically prepared tartare from chef Konstantin Ivlev.

Step-by-step recipe for beef tartare from Ivlev

Beef tartare (Ivlev’s recipe differs from the original not only in the products used, but also in the design features) should be prepared only from fresh tenderloin.

Preparation next.

What ingredients will you need?

To prepare tartare according to the recipe of chef Konstantin Ivlev, the following products are required:

• slightly frozen beef tenderloin – 200 g;
• mustard. It is recommended to use Dijon, as it has a delicate aroma and taste - 30 g;
• pickled capers – 20 g;
• pickled gherkin – 10 g;
• medium-sized fresh chicken egg – 2 pcs.;
• fresh quail egg – 2 pcs.;
• lettuce leaves. It is advisable to use salad mix – 10 g;
• ketchup. The product should consist only of tomatoes and salt. You can prepare it yourself from fresh tomatoes – 20 g;
• olive oil, first cold pressed – 100 ml.

The amount of salt, as well as the type and weight of ground pepper should be selected to taste. The listed set of products makes 2 servings of snacks.

Step-by-step cooking process

The scheme for preparing the ingredients with the subsequent design of the tartare appetizer includes the following points:

1. The tenderloin should be wiped free of moisture and first cut into thin slices.
2. Each piece of meat must then be cut into strips no more than 5 mm wide.
3. Next, the meat strips need to be cut into cubes (the height of the edge is also no more than 5 mm).

4. Place the shaped beef slices into a bowl.
5. Pepper and salt the meat cubes according to taste preferences and mix thoroughly.
6. Next, you need to add the yolks from chicken eggs to the meat (the whites can be left and used to make meringue).
7. You also need to add olive oil and French mustard to the meat. Repeat the process of mixing the ingredients.
8. Then you need to grate the capers and pickled cucumber. Transfer the chopped ingredients into a bowl with meat.
9. Add ketchup to a common container and mix the ingredients well. All ingredients used should be evenly distributed.
10. Place a special split ring on a plate and place ½ of the resulting mass into it.
11. Make a small depression in the mixture and place the yolk of one quail egg into it.

12. Next you need to chop the lettuce leaves. Place the resulting slices on top of the tartare, around the yolk.
13. After this, you need to carefully remove the split ring and arrange the second portion of the snack in the same way.

According to the recipe from Konstantin Ivlev, it is recommended to serve tartare with rye crackers.

History of appearance

The history of the appearance of the dish is somewhat ambiguous and still causes controversy among historians. In its original version, raw meat tartar appeared almost simultaneously with the original tartar sauce, to which capers or pickles were added.

King Louis, admiring the warlike exploits of the Tatars, compared them with the ancient likeness of the messengers of hell. The name “tartats” appeared with the light hand of the ruler and was assigned to the names of these two dishes in the future, since the king was sure that the Tatars ate exclusively raw meat and pickles.

Exactly a century later, the French have a full-fledged dish called Tatar bisteks, which in part becomes a national calling card. However, the cooks made some adjustments to the recipe and any dish prepared from pieces of raw fish, raw, dried meat became tartar. Over the course of several years, the dish has gained incredible popularity, which has aroused unprecedented culinary interest in other countries. So, tartare is somewhat transformed; they begin to prepare it from seafood and salted meat.

Today, tartare has many modifications, ranging from traditional raw meat tartare to fruit dishes. Now this ancient French dish has nothing in common with the nomadic Tatars, so its preparation no longer involves the presence of raw meat, but cutting a certain product into pieces.

Classic beef tartare recipe

Beef tartare (the recipe from Ivlev is a variation of the classic version of the dish) will turn out healthy if you use only high-quality and fresh meat.

What ingredients will you need?

The list of ingredients for classic tartare includes:

• fresh beef tenderloin. The product should be slightly frozen – 200 g;
• fresh yolk. If a quail egg is used, then the amount of the ingredient must be doubled - 1 pc.;
• ready-made Russian mustard – 20-25 g;
• onion. It is required to use a salad grade product and a small size - 1 pc.;
• fresh parsley. Only leaves are used - 5 g;
• pickled capers – 20 g;
• natural Tabasco sauce – the amount of sauce should be varied according to the desired spiciness of the dish;
• natural olive oil – 30 ml;
• natural Worcestershire sauce – 5 ml;
• table salt – 7 g;
• ground black pepper – 2 g.

In the absence of pickled capers, it is allowed to use pickled gherkins in the same quantity.

Step-by-step cooking process

The design features of tartare according to the classic recipe are as follows:

1. Frozen beef should first be cut into layers approximately 0.5 cm high.
2. Then each layer must be cut into strips also about 0.5 cm wide.
3. Then each strip needs to be cut into cubes.
4. Place the beef slices in a bowl.
5. Add mustard, Tabasco sauce, Worcestershire sauce, and olive oil to the cold cuts. Mix the products thoroughly.
6. Next you need to grate the capers. A grater should be used with large holes.
7. The onion must be peeled. After this, the ingredient must be cut very finely with a knife. You can use a grater.

8. The parsley should be washed, the leaves should be wiped clean, then the ingredient should be chopped with a knife.
9. Then you need to check the meat for sufficient saltiness and spiciness (the sauces used add it). You can add salt and ground pepper.
10. Next, add capers and onions to the bowl with meat. Mix the ingredients well so that they are evenly distributed in the meat.
11. Place the meat mixture on a plate. To give the contents a “puck” shape, it is recommended to use a serving ring. It is necessary to thoroughly compact the meat mixture in it.
12. Make a small depression and place the yolk in it.
13. Then sprinkle chopped parsley around the yolk.

Place the plate with the snack in the refrigerator for approximately 10 minutes. After this, you should remove the serving ring. In addition to the tartare, you can serve fresh cucumber, cut into slices or croutons.

How to cook Beef Steak Tartar

1. Wash the steak thoroughly under running water. Pat dry with paper towel and season generously with salt on all sides. Place in the refrigerator for an hour.

2. Afterwards, rinse and dry the meat again to remove excess salt. Now the most interesting thing is that the meat needs to be cut very finely, literally turned into minced meat, but done with a knife. Cut a small piece of beef and start chopping.

3. Add salt, pepper, vinegar and oil to taste. Mix thoroughly.

4. Carefully separate the yolk from the white. Place it in hot water for 15 seconds and remove immediately.

5. Place on top of the meat and the beef steak tartare is ready. Bon appetit!

Marbled beef tartare

Tartar made from marbled beef has a more delicate texture and pronounced taste.

Marbled beef tartare, recipe.

Marbled beef can also be used when preparing a dish according to a recipe from Konstantin Ivlev.

What ingredients will you need?

The list of products for “marble” tartare includes:

• fresh marbled beef. The ingredient needs to be slightly frozen in advance - 300 g;
• shallot. It is recommended to use only the white part of the feathers - 15 g;
• fresh egg. If possible, it is better to use quail eggs. But then it is recommended to increase the amount of product by 2 times - 3 pcs.;
• natural dark soybean sauce – 15 ml;
• arugula. It is advisable to use an unovergrown plant - 30 g;
• balsamic vinegar. It is forbidden to replace table vinegar - 15 ml;
• pickled capers – 15 g;
• premium olive oil – 30 ml;
• natural Tabasco sauce – 2-3 ml;
• French mustard. It is not advisable to replace with Russian mustard – 15 g;
• salt and pepper - the weight of these products must be adjusted in the process of creating the snack.

To serve the snack, it is advisable to use a French baguette in the amount of 200 g.

Step-by-step cooking process

The technological honor of decorating “marble” tartare includes the following points:

1. Beef should be shaped into small cubes in the standard manner. The size of the edges of the meat cubes should not exceed 5 mm.

2. Transfer the prepared meat to a suitable container.
3. Pour soy sauce, balsamic vinegar, Tabasco sauce over the meat, and add olive oil and mustard. Mix the products well.
4. Next, you need to wash and dry the shallots, arugula, and also remove the capers from the marinade.
5. Shallots and arugula should be chopped with a knife. And the capers need to be grated.
6. Place the capers and shallots into the bowl with the meat, add salt and pepper if necessary, and mix the ingredients well.
7. Then you need to put the resulting mass on a flat dish and give the meat mixture a round shape in the form of a “puck”.
8. Make a depression in the “washer” and place the yolk in it. Shredded arugula should be sprinkled around the yolk.

To serve marbled tartare, the baguette should be cut into slices and fried in oil in advance.

Beef tartare with capers and potatoes

The tartare appetizer can be served as a full breakfast or lunch. The dish will quickly and for a long time satisfy hunger and replenish nutritional reserves.

What ingredients will you need?

To prepare a full-fledged dish from a tartare appetizer, you should prepare:

• fresh beef tenderloin. It should be slightly frozen in advance - 300 g;
• fresh egg. This recipe uses chicken - 4 pcs.;
• canned capers – 15 g;
• pickled gherkins – 15 g;
• potato. You should use medium-sized, non-cooked tubers (preferably fresh harvest) - 4 pcs.;
• garlic clove – 1 pc.;
• chives – 2 g;
• fresh arugula – 40 g;

• shallot – 1 medium sized onion;
• butter (cannot be replaced with margarine) – 170 g;
• fresh baguette – ½ loaf;
• refined sunflower oil – 200 ml;
• extra virgin olive oil – 70-80 ml;
• French mustard (replacement with Russian mustard cannot be made) – 25 g;
• Worcestershire sauce – 2 ml;
• table vinegar with a concentration of 9% - 7 ml;
• balsamic vinegar – 15 ml;
• Tabasco sauce – 2 ml;
• fresh meadow honey – 5 ml;
• natural tomato ketchup – 10 g;
• leaves from green basil (it is not advisable to use the purple variety, as it has a stronger aroma and sharp taste) – 2 g;
• fresh parsley leaves – 2 g;
• filtered water – 5 ml;
• thyme. Plant twigs are used - 5 g.

You will also need crushed salt and pepper. The number of ingredients should be selected during the creation of the dish.

Step-by-step cooking process

The process of preparing a dish is quite lengthy, so it is recommended to follow the sequence of actions described below:

1. The first step is to thoroughly rinse the potato tubers, and after washing, wipe them dry with a towel.
2. Cut each tuber into medium-sized slices.
3. Place about 150g of soft butter, potatoes and thyme in a frying pan.
4. Place the frying pan on high heat, and when the butter is completely melted and foam begins to appear, the heat must be reduced.
5. Salt the potatoes and fry with occasional stirring until the tuber softens. On average, the frying process takes about 15 minutes.

6. Next, you need to remove the pan from the stove, remove the thyme from the oil and discard. The potatoes need to be placed in a dish (while allowing the oil to drain well). The oil itself should be poured into a separate container.
7. After cooking the potatoes, it is recommended to make the sauce. For the sauce, you need to put 2 raw yolks, about 12 g of mustard and table vinegar in a clean bowl. Salt and pepper the contents, and then mix the ingredients well.
8. Then sunflower oil should be poured into the contents of point 7 until the mass reaches the consistency of high-quality mayonnaise. The process of pouring in the oil must be combined with whisking the ingredients.
9. Next, you need to pour water (5 ml) into the bowl with “mayonnaise”; it will allow you to maintain the resulting consistency.
10. After making the sauce, boil the remaining 2 eggs until cooked.
11. You also need to first cut the chilled meat into thin slices (about 5 mm high), then each slice needs to be cut into strips, and the strips should be shaped into small cubes with a rib height of about 5 mm.
12. Peel the boiled eggs and cut them into cubes about 5 mm in size. Similarly, you need to cut capers and pickled cucumbers.
13. Both types of onions, parsley and basil need to be washed and dried from water. Then these greens need to be chopped very finely with a knife.
14. Add sliced ​​pickled cucumbers, capers and chopped boiled eggs to the mixture from point 9. You should also add greens, chopped in step 13. Mix the ingredients thoroughly.
15. Then you need to put about 50 g of the finished sauce in a clean dish, add Tabasco sauce, Worcestershire sauce and ketchup to it.
16. Mix the contents from point 15 thoroughly and put meat cubes in it. Mix the ingredients until the sauce coats each cube of beef. Leave the meat to soak in the sauce while preparing the baguette.
17. The baguette should be cut into slices approximately 1 cm high. This yields approximately 10-12 slices.

18. Cut the remaining butter into 10-12 pieces.
19. Place the baguette slices on a baking sheet and place a knob of butter on top of each slice. Smooth the butter over the surface of the slice.
20. Place the baking sheet in the oven and bake the baguette until browned, at an oven temperature of about 200 degrees.
21. Then you need to install a special split ring on a flat plate and fill it with a mass of 16 points. There is enough beef tartare for approximately 5-6 plates.
22. Next you need to peel and chop the garlic very finely.
23. Place the garlic in a clean bowl, add the remaining mustard, honey, balsamic vinegar, and olive oil. Mix the ingredients thoroughly with a whisk.
24. Place arugula into mixture of 23 items. Leave it to marinate for approximately 5 minutes.
25. To finish, place slices of browned baguette, fried potatoes, and arugula on a plate with beef tartare. These ingredients need to be evenly distributed on each plate of beef tartare.

The finished dish should be salted and peppered according to taste preferences.

Tuesday, April 8, 2014

The word "tartar" means "in Tatar style."
A dish with this name is a traditional dish of French cuisine. The main ingredients were prepared in a special way. According to one version of the invention of this salad, the nomadic Tatars put large pieces of raw meat under the saddles of their horses. Over the course of a day's riding, the meat softened and by evening became tender - it was consumed directly raw, cut into large slices. This custom was picked up from the Tatars by Russian Cossacks, who in turn were adopted by French cooks during the Russian occupation of Paris in 1814. Initially, the word “tartar” was used to describe only dishes made from raw beef; later it was also applied to fish. Today, the classic French “tartar” is a kind of salad, which is served in restaurants on two plates: on the first - the base (fish or meat), on the second - the remaining ingredients (vegetables, spices, herbs and dressing). The tartar is mixed directly by the client or by the waiter, but in front of the visitor. By the way, tartar dressing, with herbs and vegetables, became popular over time - in Russia it became known as tartar sauce. Vegetable tartare

• 100 ml natural yogurt
• 3 medium cucumbers
• 3 tomatoes
• 2 bell peppers
• 1 lemon
• 4 cloves garlic
• 30 g dill
• 30 g parsley
• 30 grams of green onions
• salt

How to make vegetable tartare

Peel and dice tomatoes, cucumbers and peppers. Chop the garlic and herbs. Mix everything thoroughly, add salt and lemon juice. Place everything in a cup and cover with a plate. Leave in the refrigerator for 15 minutes. Then turn it over and remove the cup. Pour yogurt over the top of the salad. Vegetable tartare is ready!

Sea Tatars

• 250 g red fish fillet
• 2 onions
• 1 tbsp capers
• 1/2 lemon
• 20 ml olive oil
• 1 tsp soy sauce
• pepper

How to cook tartare with fish
Cut the fish and onion into small cubes. Place everything in a salad bowl, add capers, squeeze the juice of half a lemon, pour over soy sauce and olive oil. Stir and pepper to taste. Transfer the salad to a cup and cover with a plate. Place in the refrigerator for 30-40 minutes. Remove from refrigerator, invert and remove cup.

Meat tartare

• 150 g chilled beef fillet
• 1 egg
• 1 tomato
• 30 ml olive oil
• 15 g spinach
• 1 tsp capers
• 1/2 onion
• 1/2 tsp mustard
• 1/2 lemon
• salt

How to make meat tartare
Finely chop the spinach, tomato and onion. Rinse the meat thoroughly, dry it with a paper towel and cut it into small cubes. Add to vegetables. Add capers and one egg yolk there. Mix thoroughly, add mustard, oil, lemon juice and salt. Mix everything thoroughly and transfer to a cup. Cover with a plate and refrigerate for 15-20 minutes. Then remove, turn over and remove the cup.

on Tuesday, April 08, 2014

Labels: Snacks and salads

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What do you eat with beef tartare?

Beef tartare (a recipe from Ivlev, like other recipes with raw meat, is not difficult to prepare) is recommended to be served with the following products:

• toasts, croutons, fried loaf slices;

• French fries or chips;
• Parmesan cheese;
• fresh vegetables seasoned with sauce;
• fresh greens.

Red wine is considered the best drink for tartare.

Rules for serving, decorating dishes

When making tartare using raw meat, the chopped fillet is seasoned with spices (the composition may also include fresh or pickled vegetables) and placed in a saucer in the form of a round flatbread with a small indentation in the center. Place a raw egg in the center of the product. This tartare is served with lemon juice or a variety of sauces. The finished dish should be consumed immediately.

If fish fillet is used instead of meat, then it is customary to place an avocado in the center of the flatbread (instead of the yolk). In addition to the dish, a boiled egg and sliced ​​fresh cucumber are served. Instead of lemon juice or sauces, use high-fat sour cream.

Advice. When making tartare, the vegetables used can be laid out in layers on top of the meat; serve the vegetables in a separate saucer or place the cut vegetables around the meat patty. Also, tartare can be placed not on a saucer, but on toast or a fried slice of loaf.

What and how to serve tartare with?

The finished meat masterpiece is served in different variations.
For example, you can place tartare in the form of a puck on a plate, garnish with herbs and sprinkle with white onions. You can place cherry tomatoes and cucumbers in circles around the meat puck. You can pour the sauce of the same name “Tartar” on top. Traditionally, a raw yolk is placed on top of a beef puck. It serves not only to improve the taste of this dish, but also to decorate it.

In some restaurants, tartare is served on white bread toasted until golden brown. There are options for serving on a piece of rye bread. It turns out to be a kind of sandwich with raw meat.

There is an option to wrap minced meat in pita bread. This is the kind of tartare that is convenient to take with you to work or on the road. You don't need knives and forks to eat it.

Beef tartare goes well with red wine and fried fresh potatoes topped with Tartar sauce. Many gourmets prefer to eat it as a separate dish, without adding vegetables or any other side dish.

Useful tips and tricks

To ensure that the tartare is not only tasty, but not harmful (since raw meat is used), it is recommended to follow the following rules when preparing the dish:

Beef tartare is extremely important to consume immediately. Since the ingredients used quickly release juice during storage, and also, due to the lack of heat treatment, the meat quickly deteriorates and can become hazardous to health. This feature is typical for all tartare recipes (meat, fish, or from chef Konstantin Ivlev).

Description of preparation:

There are about 15 minutes of active steps, but the recipe will take a little over an hour in total.
If you want to learn how to make beef steak tartare, be sure to follow a few rules. Never use ready-made minced meat for tartare. Buy only fresh meat, the quality of which you can be sure of. You should not choose this appetizer if you are pregnant or doubt the freshness of the meat! Purpose: For a festive table / buffet Main ingredient: Meat / Beef Dish: Appetizers / Tartar