Very fresh beef, firmed up slightly in the freezer and cut with a knife into small cubes, mixed with a dressing of egg yolk, mustard, lemon and olive oil with shallot, capers and parsley, and served on toasted baguette slices.
Put the meat in the freezer for 20 minutes. It firms up slightly and is much easier to cut into small, precise cubes.
Freezer
2
With a sharp knife, cut the meat into thin slices, the slices into matchsticks and the matchsticks into about ½ cm cubes. Don't grind it in a food processor: tartare should have pieces you can feel, not a paste.
KnifeCutting board
3
In a bowl, whisk the olive oil into a smooth dressing.
BowlWhisk
4
Add the meat, season with the sea salt and mix gently with a fork. Taste and adjust.
186calories
14 gprotein
0 gcarbs
14 gfat
● protein 31%● carbs 0%● fat 69%
Per serving (82 g), of 4 servings
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Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Sea salt: measured in tsp in this recipe: 1 tsp = 4.8 g · 0 kcal per 100 g · More about Sea salt →
🔧 Tools needed (5)
Freezer· 💡 Workaround, changes the dish: Refrigerator (Takes much longer) · Ice bath (For quick chilling)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Bowl· Also works: Pot (None)
Whisk· Also works: Hand mixer (None)· 💡 Workaround, changes the dish: Fork (Beat with a fork, less air)
By the steps, as the recipe is built now: another version or addition can change the list.
⚙️ What you can change
Possible additions: Shallot · Capers · Parsley · Mustard · Egg yolk · Lemon juice · black pepper · On toasted baguette slices · Olive oil for the baguette
