Beef tartare classic

It's a must to try French classics! For some, tartar is beautiful, for others it is rude and impossible. The recipe will appeal to fans of reproducing fine restaurant dishes in their kitchen. To cook it, no special skills are required.
RopotushkaAuthor avatar
Recipe author

Composition / ingredients

Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 47 % 14 g
Fats 47 % 14 g
Carbohydrates 7 % 2 g
194 kcal
GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 30 min
  1. Step 1:

    Step 1.

    How to cook beef tartare? Prepare all the necessary ingredients. Beef is used raw, so buy meat only in a trusted store. Instead of cutting, you can take another part of the carcass. The main thing is that the meat is the freshest - red (not gray and not burgundy) color, without a special smell. The meat should be cold. Therefore, keep it in the refrigerator or on a pillow of ice before and during cooking.

  2. Step 2:

    Step 2.

    Interesting. that some cooks believe that tartare must necessarily be cooked and fresh meat, but there are also those who say that the more interesting taste is obtained from frozen meat. Rinse the beef under running water, dry it with paper towels. Remove all veins and films, if any. Cut the meat with a knife into small pieces of 0.3-0.5 cm. To make the tartar look neat, try to make the pieces the same in shape and size.

  3. Step 3:

    Step 3.

    Peel, rinse and chop the onion very finely. It should not be felt. Chop capers, green onions and cornichon with a knife, too. Add to the meat. Squeeze the juice out of the lemon and mix everything thoroughly. Lemon juice will disinfect and make the meat softer.

  4. Step 4:

    Step 4.

    Then add mustard and sauces. When adding tabasco sauce, keep in mind that it can be of varying degrees of sharpness. Mix well.

  5. Step 5:

    Step 5.

    Wash the eggs with soap, dry with a towel or napkin. Separate the whites from the yolks. Above the plate with a knife, beat the shell in the center of the egg and split it into 2 halves. Pour from one half of the shell into the other until all the protein flows into it. The yolk will remain in the shell. Proteins can be used in other dishes. Leave one yolk for decoration. Add the second one to the meat and mix everything until smooth.

  6. Step 6:

    Step 6.

    Tartare can be served by laying out a slide, but it is better to use a round or rectangular pastry ring. Press the meat lightly so that there are no voids. Then remove the ring, decorate with yolk and herbs.

Serve the tartare with bread croutons, garnished with raw yolk and herbs.

Caloric content of the products possible in the composition of the dish

  • Onion - 41   kcal/100g
  • Lemon - 16   kcal/100g
  • Lemon zest - 47   kcal/100g
  • Ground black pepper - 255   kcal/100g
  • Canned capers - 23   kcal/100g
  • Capers - 23   kcal/100g
  • Salt - 0   kcal/100g
  • Quail egg - 168   kcal/100g
  • Fresh frozen soup greens in a package - 41   kcal/100g
  • Greenery - 41   kcal/100g
  • Gherkins - 28   kcal/100g
  • Worcestershire sauce - 78   kcal/100g
  • Tabasco sauce - 12   kcal/100g
  • Dijon mustard - 143   kcal/100g
  • Beef tenderloin - 324   kcal/100g

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