There beef tartare can be served as starter or second dish of meat. Preparing it is simple but you need to pay attention to a few rules. In this recipe we propose the classic version with yolk, therefore more suitable to be proposed as a second course.
Ingrediants
- 500 g of rump (125 g portion)
- 4 egg yolks (one per serving)
- 2 tablespoons of Taggiasca olives (half a tablespoon per serving)
- 2 tablespoons of capers (half a tablespoon per serving)
- extra virgin olive oil
- salt
- pepper
- chives (for garnish)
How to prepare: Beef tartare with egg
To prepare an excellent tartare it is good to use one of the more valuable cuts of beef, fillet, loin or rump. In this recipe we used the rump. The meat must be beaten with a knife, an operation that you can do or ask your trusted butcher.
Remember that once cut the meat tends to darken in a short time. In case you propose the tartare as starter, prepare small cuts, around 80-100 g. If you serve it like second dish the ideal quantity is about 120 g per diner. This recipe is classic and comes with uncut egg yolk on top. Each will break it and mix it with the portion of meat. In this case the tartare is more substantial, so it is advisable to serve it as a second course, alongside fresh and seasonal vegetables.
There meat quality must be excellent (it is often found proposed by Fassona) and its safe provenance, all the more so since it is eaten raw. In this regard, we refer you to our guide to buying meat. The same goes for eggs. On the market there are eggs intended to be eaten raw. The tartare can be made and served with the egg already mixed with the meat or without the egg.
OTHER TASTY RECIPES: Vegetable tartare with herbal yoghurt
- Execution
- easy
- Preparation time
- 15 min
- Portions
-
4
How to prepare: Beef tartare with egg
To prepare the beef tartare, if you have purchased a whole piece of meat, proceed to cut it with a knife. Also chop capers and olives.
Mix the minced meat and season with oil, salt and pepper. Using a pastry cutter, placed in the center of the plate, arrange a portion of meat, compact it and level it, creating a slight hollow on top (it will serve to contain the yolk). Break the egg, remove the egg white and carefully arrange the yolk in the center of the tartare and garnish with finely chopped chives.
Bring your beef tartare with egg to the table.
.
