Beef > Appetizer > Tartares

Beef Tartare with Pickled Onion and Capers Recipe

Ingredients with Measurements:
- 1 lb. beef tenderloin, finely chopped
- 1/4 cup pickled red onions, finely chopped
- 2 tbsp. capers, drained and finely chopped
- 1 tbsp. Dijon mustard
- 1 tbsp. Worcestershire sauce
- 1 tbsp. olive oil
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 1 egg yolk
- 1 tbsp. chopped fresh parsley

Special equipment needed:
- Sharp knife
- Cutting board
- Mixing bowl
- Measuring cups and spoons

Step-by-step instructions:
1. In a mixing bowl, combine the finely chopped beef, pickled red onions, capers, Dijon mustard, Worcestershire sauce, olive oil, salt, and black pepper.
2. Mix well until all ingredients are evenly distributed.
3. Add the egg yolk and mix again until fully incorporated.
4. Taste and adjust seasoning as needed.
5. Divide the mixture into four portions and shape each into a round patty.
6. Place each patty onto a serving plate and sprinkle with chopped parsley.
7. Serve immediately.


- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Serve chilled
Serving size:
- 4 servings

Nutritional information:
- Calories: 220
- Fat: 15g
- Protein: 20g
- Carbohydrates: 2g
- Fiber: 0g
- Sugar: 1g
- Sodium: 480mg

Substitutions for ingredients:
- Beef tenderloin can be substituted with any lean beef cut.
- Pickled red onions can be substituted with fresh red onions.
- Capers can be substituted with chopped cornichons or dill pickles.

Variations:
- Add chopped fresh herbs such as chives, tarragon, or basil for extra flavor.
- Substitute the egg yolk with a dollop of mayonnaise or crème fraîche for a creamier texture.
- Serve with toasted bread or crackers for a more substantial meal.

Tips and tricks:
- Use a sharp knife to finely chop the beef for a smoother texture.
- Make sure the pickled red onions and capers are finely chopped to evenly distribute their flavors.
- Chill the mixture for at least 30 minutes before shaping into patties for easier handling.

Storage instructions:
- Store any leftover beef tartare in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
- Beef tartare should not be reheated. Serve chilled.

Presentation ideas:
- Serve on a white plate with a sprinkle of chopped parsley for a simple and elegant presentation.
- Garnish with additional pickled red onions and capers for added color and flavor.

Garnishes:
- Chopped fresh herbs such as chives, tarragon, or basil
- Pickled red onions
- Capers

Pairings:
- Serve with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
- Pair with a light salad or roasted vegetables for a complete meal.

Suggested side dishes:
- Toasted bread or crackers
- Mixed greens salad with a light vinaigrette
- Roasted asparagus or Brussels sprouts

Troubleshooting advice:
- If the beef tartare is too dry, add a little more olive oil or Worcestershire sauce.
- If the mixture is too wet, add a little more chopped beef.

Food safety advice:
- Use only fresh, high-quality beef for this recipe.
- Make sure all utensils and surfaces are clean and sanitized before preparing the beef tartare.
- Serve immediately after preparing and do not leave at room temperature for more than 2 hours.

Food history:
- Beef tartare is a classic French dish that originated in the early 20th century. It is typically made with finely chopped raw beef, onions, capers, and seasonings.

Flavor profiles:
- The beef tartare has a rich, meaty flavor with a tangy and slightly sweet note from the pickled red onions and capers.

Serving suggestions:
- Serve as an appetizer or light meal.
- Perfect for a fancy dinner party or special occasion.

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Region: French

Taste: Savory, Tangy, Spicy, Salty, Umami