Beef Tartare
Finely chopped raw beef, seasoned with various spices and served with toast.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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The exact origins of beef tartare are debated, but it's often linked to the legend of Tatar horsemen, nomadic warriors said to tenderize meat under their saddles before eating it raw. A more direct ancestor is likely steak haché à l'Américaine, which appeared in French restaurants in the early 20th century. This dish was a raw ground steak served with sauce. The name 'Tartare' likely came from a popular sauce served with it, Sauce Tartare, and became associated with the raw meat preparation itself.
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Beef tartare is often considered a sophisticated and even daring dish, associated with fine dining and a willingness to embrace unconventional culinary experiences.
Restaurant Staple
Beef tartare is a common sight on menus of higher-end restaurants around the world, symbolizing a chef's commitment to quality ingredients and precise preparation.
Raw Food Culture
The dish speaks to a broader appreciation for raw food preparations, connecting it to cuisines like Japanese sushi and sashimi, where freshness and quality are paramount.
Culinary Risk-Taking
Ordering beef tartare is often seen as a sign of culinary adventurousness, a willingness to step outside familiar comfort zones.
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Beef tartare offers a complex flavor profile that balances the richness of raw beef with the sharpness of acidic and pungent seasonings.
The primary flavor is, of course, the clean, slightly metallic taste of high-quality raw beef. This is complemented by the bright acidity of lemon juice or vinegar, the sharp bite of mustard (Dijon is commonly used), the pungent aroma of capers and onions or shallots, and the herbaceous notes of parsley or other fresh herbs. A touch of spice, often from Worcestershire sauce or Tabasco, adds another layer of complexity. The egg yolk, often served on top, contributes richness and creaminess.
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Source High-Quality Beef
The most important tip is to use the freshest, highest-quality beef possible from a reputable butcher. Ask for a cut suitable for eating raw, such as tenderloin or sirloin, and specify that it is for tartare.
Keep it Cold
Maintain the beef at a consistently cold temperature throughout the preparation process to prevent bacterial growth. Chill all ingredients and utensils before starting.
Chop, Don't Grind (Ideally)
While ground beef is sometimes used, hand-chopping the beef is preferred for better texture and flavor. It avoids the bruising and compacting that can occur with grinding. However, pre-ground beef from a trusted source is often used safely.
Season Carefully
Season the tartare carefully, tasting as you go. The balance of flavors is key to a successful dish. Don't overdo it with any single ingredient.
Serve Immediately
Once prepared, serve the beef tartare immediately to ensure optimal freshness and prevent any potential bacterial growth.
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