Tartare made with Beef Filet

Tartare is an all time favorite dish when eating at  a  restaurant. But  it can be just as easily be  made at home. Ask the butcher at your supermarket to grind the best quality of beef for you and drive straight home, don’t let it sit around in the car for several  hours before preparing it. If you wish to made it yourself, again buy the best  quality of beef and place it whole in the freezer 30 minutes. It makes it easier to work with. Be sure you have a very sharp knife and place the meat on a work surface after taking it out of the freezer. . Working with strokes away from yourself, scrape the meat with the knife, along the length of the muscle tissue, so you get fine, long segments of meat. Ensure there are no sinews in the finished tartare.   In Denmark this dish is often eaen with a slice of dark ryebread underneath the meat. You can also  serve toasted dark bread. Or you can just forget the bread and serve it with a salad like I’ve  done on the picture here.  Then it will be  a sort of diet dish loaded with loads of protein which is said to be very slenderize.

20160108_131809

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Beef tartare with mixed greens Serves 4

1 lb. beef filet or ask the butcher to grind for tartare, 1 tsp. Dijon Mustard, 1 tbsp. Worcester sauce, 1 tbsp. oil, 1 tbsp. finely chopped onion, 1 tbsp. cornichon, 1 tbsp. rinsed, drained and chopped capers

Salad:a mixture of  baby romaine, frisèe, watercress or whatever you like,

Salad dressing of oil and vinegar.

To make the tartare ,add mustard, Worcester sauce, oil, onions, cornichon, and capers. Cover and chill in the refrigerator for at least 30 minutes.  Shape meat into 4 patties and arrange the salad around the tartare.  Pour a little dressing over or let each person serve themselve.

Suggested accompaniment: Bread, dark or light.

(Comments are closed)