Recipe for the best Tatar beefsteak

The best Tatar beefsteak can sweep any meat lover off their feet. This filling dish, which can be eaten as a starter or a main course, is simple to prepare but requires great care when it comes to the ingredients. Let's find out the secret of the best Tatar beefsteak!

Tatar beefsteak is a rather divisive dish, as its most dominant ingredients are raw meat and raw eggs. However, those who can reconcile themselves to this can taste or make their own delicious versions.

The origin of the dish, as the name suggests, is linked to the eating habits of the Tatar people. Legend has it that the Tatars were always on the move during their conquests, never stopping to cook, so they ate the meat on the move, often raw.

It is a starter on restaurant menus, but as it is hearty and filling, it can also be eaten as a main course. In Tatar steak, the meat is the main ingredient. The best Tatar beefsteak is made from sirloin, so it's a good idea to buy a whole sirloin in preparation. Although many places recommend mincing the meat at the butcher's, in fact, mincing is forbidden for Tatar beefsteak. This is because it changes the texture of the meat and makes it mushy. It is therefore better to first skin the nice piece of meat and then cut it into small pieces.

There are several different versions, but it is important to ensure that the flavour of the spices never overpowers the taste of the meat. In addition to the meat and spices, mustard, onion, garlic, Worcestershire sauce and capers add to the complex flavour.

Best Tatar beefsteak recipe
As mentioned, Tatar beefsteak can be prepared in a variety of ways and seasonings. We have brought you one of them!

Ingredients for the meat:

50 dkg of lean steak (beef)
1 medium onion
2 egg yolks
2 tablespoons of parsley

‍
Ingredients for the dressing:

2 tablespoons mustard, preferably Dijon
2 tablespoons olive oil
3 tablespoons capers
1 tablespoon lemon juice
4 cherry pickles
2 teaspoons Worcester sauce
salt and pepper to taste
‍
How to make:
The Tatar steak is quick and easy to prepare. Put the meat in the freezer for 15-20 minutes, then use a sharp knife to cut it into small pieces. The cooling process makes the meat harder and much easier to shred. It is a good idea to cut it into strips first, then into smaller and smaller cubes. When cutting, take care to remove the tendons and fatty tissues. Finely chop the onion and add it to the sliced meat, along with 1 egg yolk and the parsley.

The dressing is easy to make, just mix the ingredients and season with salt and pepper to taste. Once this is done, you have two options: you can serve the meat and the dressing separately, or you can mix the two main ingredients together. In the latter case, you can taste and add additional seasonings if necessary.

There is still some work to be done in terms of serving. It looks best when shaped in a small bowl or in a circular mould and then tipped onto the plate. Make a small indentation in the top of the pile of meat and place an egg yolk in it. When ready to eat, add a few drops of lemon to bring out the flavours. It goes well with toast or toasted baguettes.

If you want to eat a really delicious and good quality fresh beef tartare, come to KIOSK!