Original dish of French cuisine: beef tartar

Tartar is a traditional dish of French cuisine. Despite the fact that today under this name there are both sauce and a separate meat or fish dish, originally called tartar special method of slicing products. In this dish, all the ingredients are crushed with two large and very sharp knives to the consistency of the stuffing. If the beef tartare, then the meat first cooled, cut into slices, and then into very small cubes. If it is a tartar made of fish or a poultry breast, the fish fillets or poultry meat are cut into thin layers, then into strips and only then into small cubes. It was this type of cutting in the old days called "tartar." Today this term is called a special, you can even say "duty" dish of French cuisine. Why the attendant? Yes, because the meat used in it, you do not have to fry, cook or bake. That is, it can practically be cooked in a few minutes. Even for the preparation of the fastest meat dish you need to spend at least 10-15 minutes, beef tartare is prepared several times faster. And in some cases finely chopped meat is served separately from the rest of the ingredients, and the eater should mix all the ingredients and sauce on his plate.

Beef tartar. Recipe and method of preparation

The French say that it is necessary to use Pyrenean beef for the preparation of this dish. This meat is especially tender and delicious. Nevertheless, if you decide to make tartar at home, you can buy fresh domestic beef tenderloin (300 g for 3 servings) on the market, clean it from veins, wash it well and dry it, then lightly freeze it and then cut it into small cubes.

Other ingredients for the original dish are "beef tartar":

- shallots - 15 g;

- chicken eggs - 3 pieces;

- soy sauce - 1 tbsp. a spoon;

- Balsamic vinegar - 1 tbsp. a spoon;

- Rukkola - 30 g;

- Olive oil - 2 tbsp. Spoons;

- Tabasco sauce - half a teaspoon;

- capers - 15 g;

- mustard - 15 g;

- spices - salt, black pepper;

- French baguette - 200 gr.

Cooking method

Tartar from beef is prepared as follows:

1. Put finely chopped meat in a bowl.

2. Peeled shallots are also cut into small cubes and added to the meat.

3. Cut capers finely and also pour into a bowl, add sauces, olive oil, mustard and egg yolks, season with spices and mix gently.

Innings

In the center of a large dish with the help of a round form to lay out minced meat, next to put the leaves of arugula, flavored with olive oil and balsamic vinegar, as well as toasted baguette slices. However, in some French restaurants, all ingredients are served unmixed, ie, in the center of the plate is a flattened slide of meat on which there is a raw egg yolk, and on the sides of it there are small slides of capers, onions, lettuce and toast. Sauces and spices are served separately. The eater should add sauces and spices himself, and then use a fork to stir all the ingredients. Of course, for us this is a bit strange dish, but nevertheless, many people like it.