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Homemade Tartare

Name: Homemade Tartare
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 2 servings
Cuisine: Homemade Tartare
Ingredients: 400g beef fillet; 2 egg yolks; 1 shallot finely diced; 1 tbsp capers drained; 1 tbsp gherkins chopped; 1 tsp Dijon mustard; 1 tsp Worcestershire sauce; 1 pinch salt; 1 pinch black pepper; 1 tbsp fresh parsley chopped

Homemade Tartare is a classic raw beef dish that relies on high quality ingredients and simple preparation. This recipe is a sophisticated choice for a light lunch or a special dinner starter. You only need a few minutes to chop the ingredients and mix them together for a fresh result. It is a traditional way to enjoy beef where the natural flavours are the main focus.

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Why you should make homemade tartare

Preparing your own Homemade Tartare ensures that you use the freshest meat available from your local butcher. You can control the texture of the beef by hand chopping it rather than using a machine. This version uses classic seasonings like mustard and capers to provide a balanced acidity. It is a quick and impressive meal that requires no cooking time on the stove.

How to cook homemade tartare

Step 1

Prepare the meat: Place the beef fillet in the freezer for fifteen minutes to make it firm. Use a sharp knife to slice the meat into very small cubes by hand. Avoid using a food processor because the texture should be chunky rather than a paste. Place the chopped beef in a cold mixing bowl and keep it chilled.

Step 2

Chop the aromatics: Dice the shallot, gherkins and capers as finely as you can. Finely chop the fresh parsley leaves and set them aside for later. These ingredients provide the essential crunch and salty flavour to the dish. Having everything uniform in size ensures a balanced bite in every spoonful.

Step 3

Mix the base: Add the mustard and Worcestershire sauce to the bowl with the beef. Stir in the chopped shallots, gherkins and capers gently. Season the mixture with a little salt and freshly ground black pepper. Mix everything together until the ingredients are evenly distributed throughout the meat.

Step 4

Plating: Divide the mixture into two portions and shape them into neat circles on cold plates. Make a small indentation in the top of each mound for the egg yolk. Carefully place one raw egg yolk into each hollow. Garnish with the fresh parsley and serve your Homemade Tartare immediately with toasted bread.

Useful tips for homemade tartare

Always buy the freshest beef from a trusted butcher for this dish. Keeping the meat cold throughout the process is very important for safety and texture. You can place your mixing bowl over another bowl filled with ice to keep it chilled while you work. If you prefer a bit of heat, add a few drops of hot sauce to the mix.

Toasting some sourdough bread provides a nice contrast to the soft texture of the Homemade Tartare. Do not mix the egg yolk in until you are ready to eat to keep the presentation clean. Use fresh herbs like chives or tarragon if you want to vary the flavour slightly.

You might also enjoy turkey and broccoli pie, turkey patties or turkey schnitzel with bearnaise.

Ingredients

servings

Adjust quantity

400 g beef fillet
2 egg yolks
1 shallot finely diced
1 tbsp capers drained
1 tbsp gherkins chopped
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 pinch salt
1 pinch black pepper
1 tbsp fresh parsley chopped

Cooking time

Kitchen tools

Sharp knife
Mixing bowl
Chopping board
Small spoon

Nutrition information

NUTRITIONper serving

Energy:1443 kJ / 345 kcal
Fat:18 g
- of which saturates:7 g
Carbohydrates:3 g
- of which sugars:1 g
Protein:42 g
Fibre:1 g
Salt:800 mg

You should eat Homemade Tartare immediately after preparation for the best quality and safety. If you have leftovers, they can be stored in an airtight container for up to two hours in the fridge. Do not keep the raw meat mixture overnight as it loses freshness very quickly.

Can I prepare Homemade Tartare in advance?

You can chop the shallots, capers and gherkins a few hours early and keep them covered in the fridge. However, you should only chop and season the beef right before you plan to serve it. This keeps the Homemade Tartare looking bright red and prevents the seasonings from changing the meat texture.

What is the best cut of beef for Homemade Tartare?

Beef fillet or tenderloin is the best choice because it is very lean and tender. Ensure the meat is high quality and fresh from a butcher. Avoid cuts with a lot of fat or connective tissue as these are difficult to chew when raw.