Beef tartare recipe

Beef tartare recipe

Use a good quality beef or rose veal fillet as its a tender, soft and giving cut and what you really want to use when making a tartare.

Ingredients

  • 170 g British rose veal fillet/British beef fillet, very finely chopped (not in the food processor)
  • 25 g Banana shallot, finely diced
  • 1 tbsp Extra virgin olive oil
  • 1 tbsp Walnut oil
  • 1.5 tbsp Baby capers in vinegar, rinsed & drained
  • 1 Good grind of black pepper
  • 1 Small red dried chilli, (just over 1cm) very finely chopped
  • 2 tsp Freshly squeezed lemon juice
  • 0.25 tsp Good flaked sea salt to taste, you might need to use a little more
  • 4 Thin large slices of Parma ham
  • 12 Long shavings of Parmigiano-Reggiano, (cut with a potato peeler)
  • 1 Small packet washed & drained, leaving the little roots intact of lambs lettuce
  • 1 Big splash of extra olive oil, salt & lemon to dress leaves
  • 6 oz British rose veal fillet/British beef fillet, very finely chopped (not in the food processor)
  • 0.9 oz Banana shallot, finely diced
  • 1 tbsp Extra virgin olive oil
  • 1 tbsp Walnut oil
  • 1.5 tbsp Baby capers in vinegar, rinsed & drained
  • 1 Good grind of black pepper
  • 1 Small red dried chilli, (just over 1cm) very finely chopped
  • 2 tsp Freshly squeezed lemon juice
  • 0.25 tsp Good flaked sea salt to taste, you might need to use a little more
  • 4 Thin large slices of Parma ham
  • 12 Long shavings of Parmigiano-Reggiano, (cut with a potato peeler)
  • 1 Small packet washed & drained, leaving the little roots intact of lambs lettuce
  • 1 Big splash of extra olive oil, salt & lemon to dress leaves
  • 6 oz British rose veal fillet/British beef fillet, very finely chopped (not in the food processor)
  • 0.9 oz Banana shallot, finely diced
  • 1 tbsp Extra virgin olive oil
  • 1 tbsp Walnut oil
  • 1.5 tbsp Baby capers in vinegar, rinsed & drained
  • 1 Good grind of black pepper
  • 1 Small red dried chilli, (just over 1cm) very finely chopped
  • 2 tsp Freshly squeezed lemon juice
  • 0.25 tsp Good flaked sea salt to taste, you might need to use a little more
  • 4 Thin large slices of Parma ham
  • 12 Long shavings of Parmigiano-Reggiano, (cut with a potato peeler)
  • 1 Small packet washed & drained, leaving the little roots intact of lambs lettuce
  • 1 Big splash of extra olive oil, salt & lemon to dress leaves

Details

  • Cuisine: French
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 0 mins
  • Serves: 4

Step-by-step

  1. In a large mixing bowl combine the veal with the shallots, chilli, capers & black pepper, follow with the oils & mix altogether with tender care.
  2. Season with the lemon juice & salt to taste with the salt, noting that you should air to adding more than normal
  3. Divide your tartare into 4 little piles, take a small bowl that will just about fit each portion & line it with a slice of Parma hang leaving an overlap on both sides.
  4. Gently press in the veal mixture & fold the ham over the top, turn out, with the overlap side face down on the plate
  5. Dress the leaves in a bowl taking the same care with them as you would washing baby as they damage easily, dress them in salt, lemon juice olive oil & place about 6 lambs lettuces around each plate of tartare.
  6. Arrange 3 long shavings of parmesan on top of the Parma ham.

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