Name: Beef Tartare
Prep time: 2 h
Cook time: 10 min
Total time: 2 h 10 min
Yield: 4 portions
Ingredients: 125 g beef tenderloin; 1 pc egg; 0.25 pcs onion; 0.5 tablespoon wholegrain mustard; 0.5 teaspoon worcestershire sauce; 0.25 teaspoon sweet paprika; salt; black pepper; 0.25 pcs veka bread; 0.75 clove garlic; sunflower oil; chilli pepper; wholegrain mustard; ketchup

Step by step process

Meat Preparation

1
Thoroughly pat the beef sirloin dry with paper towels and remove any sinew or membranes.
2
Cut the meat first into thin slices, then into narrow strips, and finally into the finest possible cubes of approximately 3-4 mm. Regular and precise hand-cutting is the key to the correct texture of tartare.
TIP:
Cut raw meat gradually: first into thin slices, then into narrow strips, and finally into fine 3-4mm cubes. Uniform size is the key to perfect consistency.
3
Transfer the cut meat to a chilled bowl and refrigerate until you have prepared the remaining ingredients.

Mixing the Tartare

4
Peel the onion and dice it as finely as possible, the finer the dice, the better it will blend with the meat.
5
Add the mustard, Worcestershire sauce, ground sweet paprika and approximately three-quarters of the diced onion to the cut meat. Reserve the remaining onion for serving.
6
Mix everything thoroughly, season with salt and pepper to taste. The tartare should be well-seasoned, don't be afraid to add a little more pepper and Worcestershire than you might expect.
7
Taste the finished tartare and adjust the seasoning to your preference. Leave to rest in the refrigerator for at least 10 minutes to allow the flavours to meld.

Making the Toast

8
Cut the white bread into slices approximately 1 cm thick.
9
Heat a generous amount of sunflower oil in a pan and fry the bread slices on both sides until golden, approximately 1-2 minutes per side.
TIP:
Heat sufficient oil and fry the bread slices on both sides for 1-2 minutes until golden brown. The correct oil temperature will ensure crispiness without unnecessary fat absorption.
10
Immediately rub the hot toast with a halved garlic clove, the garlic spreads beautifully over the crispy surface and gives the toast its characteristic aroma.
TIP:
Rub a halved garlic clove on hot bread immediately after toasting. The residual heat activates the aromatic oils and they are gently absorbed into the surface without smudging off.

Serving

11
Arrange the tartare on plates or a wooden board and create a shallow well in the centre of each portion. Carefully separate the egg yolks from the whites and place one raw yolk into each well.
12
Arrange the crispy toast around the tartare and add the remaining diced onion, chilli peppers and small bowls of mustard and ketchup to the plate, so each guest can mix the tartare to their own taste.

More tips:

Always buy the meat for tartare fresh, ideally on the day of preparation, and from a trusted butcher. Beef sirloin is the best choice thanks to its fine texture and minimal sinew content.

Avoid a meat grinder, it crushes the fibres and the tartare loses its proper texture. Hand-cutting with a sharp knife is the only correct way to achieve a perfect result.

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