Beef Tartare

Beef tartare is a refined dish based on the freshness and quality of the ingredients. Here is the recipe to prepare a classic Italian-style beef tartare.

Ingredients

• 300 g of high-quality beef fillet
• 1 egg yolk (optional)
• Salted capers to taste
• 1 small fresh spring onion or shallot
• 2-3 anchovy fillets in oil
• Extra virgin olive oil to taste
• Salt and freshly ground black pepper to taste
• Fresh lemon juice (optional)

Preparation

1. First of all, make sure the beef is of the highest quality and very fresh, since it will be consumed raw. Place it in the freezer for about 30 minutes before cutting, so it firms up slightly and is easier to slice.
2. Meanwhile, finely chop the capers after desalting them, the spring onion or shallot, and the anchovies.
3. Remove the meat from the freezer and cut it with a very sharp knife or a tartare knife into small, as uniform cubes as possible.
4. Place the meat in a bowl and start adding the chopped capers, spring onion, and anchovies. Gently combine the flavors. At this point, you can add the egg yolk if you desire a creamier consistency.
5. Season with extra virgin olive oil, salt, and freshly ground black pepper. If you like, you can also add a few drops of lemon juice for an extra note of freshness.
6. Taste and adjust the salt, pepper, or oil according to your taste.
7. Serve immediately after preparation to enjoy maximum freshness. You can shape the tartare in a plating ring to give it a neat shape.

Curiosities

Beef tartare has debated origins; some attribute it to French cuisine, others say the dish was invented in Germany. The name seems to derive from the Tatars, a population from Central Asia, who consumed raw meat as part of their diet. However, the version we know today is undoubtedly very different from that consumed by the Tatars and has evolved in the kitchen to become a gourmet dish.

Note: It is extremely important to ensure that the meat is very fresh and comes from a reliable source, since it will be consumed raw.