Beef tartare is one of those dishes that feels as through it only belongs on a restaurants menu, when in actual fact it’s probably one if the easiest dishes to make at home. It requires no cooking, just a handful of good quality, fresh ingredients. It’s luxurious and sure to impress any one of your friends if done well. The hardest part about making it, is get the seasoning right.
Beef Quality
Eating anything raw can feel a bit strange at first, which is why using really good quality meat is so important. The fresher the beef, the better the flavour and texture -
and you’ll genuinely taste the difference. If you can, shop at your local butcher so you know exactly where the meat is coming from and can get the best quality possible.
Texture is Vital
This is one of those recipes where texture really matters. Cutting the beef by hand with a sharp knife gives you neat, even pieces and a much nicer bite. A food processor works too fast, smashes the meat, and pulls out too much moisture, leaving you with something closer to mince than tartare. A few extra minutes with a knife makes a big difference here and is well worth the effort. Another tip to getting a great mouthfeel and texture is too keep your beef cold.
Don’t Dress in Advance
It is absolutely fine to prep all the ingredients in advance. However, don’t add the dressing onto the beef until you are ready to serve/eat. The reason being that it will dull the flavour of the beef, which we want to be the hero. It will also discolour, which something I was always taught in culinary school is “the first thing we eat with, is our eyes”.
