Currently, in cooking, the term "tartar" has several interpretations, the main one of which is a steak of raw meat with a spicy sauce . This dish gives strength and energy, as well as remarkably increases immunity. In raw meat contains a lot of very useful substances, this dish will perfectly fit into the palaeodieta menu, which is currently gaining popularity.
This is a dish with a complex history, in the origin of which the traditions of Asian steppe nomads and high French cuisine have seamlessly intertwined.
Preparing tartar is a great idea for a party with friends. Tartar will definitely appeal to many, especially to men and supporters of raw food.
Recipe for beef tartar with quail yolk
You can cook tartare from a young horse or beef, even better - from veal. Since the recipe does not imply heat treatment, meat must necessarily pass veterinary control. We choose meat the best (of course, unfrozen), cutting. The list of ingredients also includes egg yolk. Well, or diet eggs. It is better to use quail eggs to avoid salmonellosis. Usually use Worcester sauce and / or Tobasco. And we will make a simple classic sauce in the Provencal style. Calculation of products for 4-5 servings.
Ingredients:
- meat tenderloin (young beef or veal) - about 1 kg;
- quail eggs - 4 pcs. per serving;
- marinated capers - 1 tbsp. spoon for 1 serving;
- pickled gherkins - 3 pcs. per serving;
- 4 small bulbs;
- garlic - 4 cloves;
- lemon;
- red hot pepper;
- salt;
- extra virgin olive oil - 5-8 st. spoonfuls per serving;
- vinegar natural grape balsamic - 1-2 tbsp. spoons;
- mustard Dijon ready - 1-2 tsp.
- greens are different (parsley, rosemary, basil, but not dill).
Preparation
We'll learn how to cook tartar from beef. To begin with, do not believe if someone tells you that in order to make a beef tartare, you need to pass it through a meat grinder. Meat should be cleaned of films and chopped into mince with a heavy sharp knife. Of course, the cutting board should be previously well disinfected.
Chopped beef into a large mince spread on a plate (it is convenient to do this through a special ring). However, you can just lay the meat slide. In meat we make a deepening. We put there a circle of onions. On the sides we spread capers and gherkins (they can be cut). Also lay out on the sides of the steak twigs greens.
Now prepare the sauce. Mix olive oil with pounded garlic and hot pepper. Add a little vinegar and Dijon mustard. Evenly with this sauce, steak each steak. In the hollow we place (break) 4 eggs of quail. Prisalivaem and sprinkle with lemon juice.
To the tartar, we must serve red table wine or inexpensive brandy, as well as slices of white baguette. Most inexpensive cheap tart young wines with a pronounced fruit acidity and pronounced tones of morocco in the aftertaste are most suitable.
Stir and enjoy. We eat, washed down with wine and seized with greens.
To keep forcemeat prepared for tartar, more than 2 hours is inexpedient.
If instead of olive oil and spicy European sauces to use sesame oil in a mixture with a quality soy sauce, too, will get very tasty, while the dish will have a clearly pronounced shade of Far Eastern culinary traditions. Of course, in this version we choose alcoholic drinks of the appropriate style.
You can also use sharp Latin American sauces (for example, mole or green mole), which will give tartar a new unusual taste.