This term is often called a dish of chopped raw meatHowever, this is also a special way of cutting products.

Raw Steak Tartare

  • 500 grams of beef tenderloin should be carefully cleaned of film and vein.
  • Using a sharp knife, cut it into small cubes so that the meat does not turn into stuffing.
  • Crush eight to ten gherkins and capers to taste.
  • Free one white onion from the husk and also chop finely.
  • Cut one small hot red pepper.
  • Prepared ingredients (except meat) put in a bowl, and then mix with oil, mustard, balsamic, mixture of espelet and cayenne pepper.
  • Put the beef in the serving ring, and then carefully remove it.
  • Carefully lay one chicken egg yolk on top.

Serve the cooked dish with chopped focaccio.

Beef tartare

The steak tartare, the photo of which you see above, is prepared as follows:

  • Wash four young potatoes thoroughly, then chop them coarsely and place them in a pre-heated pan. With her, send to prepare 150 grams butter   and fresh thyme. When the potatoes are soft, remove them from the fire.
  • Mix two yolks with half a tablespoon of vinegar and the same amount of Dijon mustard. Add salt, ground pepper and 200 ml of sunflower oil. Whip the sauce with a whisk until it is smooth. At the end add a spoonful of water.
  • Two boiled eggs, 15 grams of capers and 15 grams of gherkins finely chop. Add the chopped parsley leaves and basil to them. Mix the prepared foods with the sauce.
  • Treat 300 grams and then cut it into small cubes with a knife.
  • Mix with the meat two spoons of sauce, two milliliters of tobasco, a teaspoon of ketchup and two milliliters of Worcestershire sauce.
  • Cut the baguette into slices and place on each a piece of butter. Bake the blanks on the grill until golden brown.
  • Put tartar on plates with a metal ring.

Put two slices of baked baguette on a plate with tartar, roasted potato wedges and arugula. Decorate the dish with thyme sprigs and sprinkle with ground pepper.

Dukan Steak Tartare

The famous French nutritionist offered those who want to lose weight a special nutrition system and wrote many books about it. The essence of the diet is that at each stage it is possible to eat only products authorized by the author. Fans of Dukan, armed with knowledge, invent various recipes and share them with each other. So we want to tell you about how to cook steak:

  • Cut 500 grams of fillet of bluefin tuna into small cubes. Please note that the fish must be fresh, because frozen for this recipe will not work.
  • Finely chop the shallot.
  • For sauce, mix a spoonful of rice vinegar, lemon quarter juice, two spoons of chili, three spoons soy sauce, a teaspoon of wasabi, as well as salt and pepper to taste.
  • Put the onions and fish in a marinade bowl and put the food in the refrigerator for fifteen minutes.

When the specified time passes, place the dish on a plate and immediately serve it to the table.

Lamb Tartar

Fresh taste will give your dish a special taste and aroma. forest mushrooms. How to cook steak tartare? Read the recipe below.

  • Melt 50 grams of butter in a frying pan, and then put 150 grams of small chanterelles into it (the mushrooms must be whole). Add crushed and salt to taste.
  • Chop 400 grams of lamb fillet with a knife, mix with chopped onion, ground pepper, salt and olive oil.
  • Using the serving ring, place the meat on the plates. If you do not have this useful device at hand, then make it yourself from a tin can.
  • Put the mushrooms next to the meat and garnish with rosemary.
  • Beat two yolks and pour tartare with them.

Once the dish is ready, immediately serve it to the table.

Salted salmon tartare

If you are not ready to taste raw meat or fish, then cook tasty dish   according to the following recipe.

  • Finely chop the salted salmon fillet.
  • In the same small cubes, cut half of the red onion and half of the sweet red pepper.
  • Chop the dill and green onion feathers with a knife.
  • Combine the prepared products, add a few capers to them and mix.
  • In a deep bowl for the sauce, mix three quarters of a cup of sweet mustard, two spoons of white wine vinegar, three tablespoons of sugar, a bunch of chopped dill, two glasses of rapeseed oil, salt and pepper to taste.
  • Add three tablespoons of sauce to the tartare, and add the rest as desired or use for other dishes.
  • Put the tartar in four round molds, and put them in time in the refrigerator.

After half an hour, take four slices of black bread and cut out circles of the same diameter as the shape. Turn the tartare on them and decorate the finished dish with any greens.

Tartar sauce

Earlier we told you in detail about the meat and fish steak you already know, but this name also carries the famous French sauce. How to cook it, you can read below.

  • Combine two tablespoons of sour cream and three tablespoons of mayonnaise.
  • Add to them grated pickled cucumber, grated on a fine grater.
  • Chop the greens and skip one clove of garlic through the press.
  • Mix the prepared products.

This simple, but very tasty sauce you can serve with fish, any seafood and meat roast beef.

Salmon with Tartar Sauce

If you are planning a dinner party or just want to cook delicious dinner   for your family, then adopt the following with tartar sauce as follows:

  • Peel and finely chop 200 grams of fresh and salted cucumbers. 60 grams of capers and a bunch of dill finely chopped. Mix the products, add to them 300 grams of sour cream, 300 grams of mayonnaise, salt and ground pepper.
  • Heat a non-stick frying pan on the stove, pour some vegetable oil into it and put two salmon steaks on top of it.
  • When the fillet is half fried and the skin is covered with a crisp crust, reduce the heat and add 60 grams of butter to the pan.
  • Cook steaks until they get the degree of roasting you need. After that, lay them on the plates with the peel up, decorated with lettuce and cherry tomatoes.

You can serve garnish mashed potatoesand do not forget to decorate the dish with lemon slices tartar sauce.

Green Tartar with Bean Sauce

This dish is suitable for a vegetarian menu, as well as for those who observe fasting.

  • Pour a glass of buckwheat and a half cups of boiling water and cook it until tender. After that, wash buckwheat with boiled water and leave to cool.
  • Peel the avocado, then cut it in half, remove the bone and sprinkle the pulp with lemon juice.
  • One medium cucumber also peel and remove seeds with a spoon. In red pepper, remove the stem and seeds.
  • All vegetables cut into small cubes and put in one bowl. Add chopped greens, finely chopped onions and olives to them. Season the vegetables with lemon juice and olive oil, salt, and then send for a while in the refrigerator.
  • To prepare the sauce, take 130 grams of canned white beans, put it in a colander and wait for excess liquid to drain. After that, put it in the bowl of the blender and add a little olive oil with lemon juice to it. Salt and pepper the future sauce to taste, and then grind all the ingredients.
  • Divide the vegetable mix into four pieces and place them on plates using a serving ring. Put buckwheat on top of the salad and pour the resulting structure with the sauce.

Before serving, sprinkle tartar with fresh herbs.

Conclusion

Steak tartare is a rather peculiar dish that everybody will not decide. Fortunately, there are many varieties of it, and you can cook them from salted foods, fresh vegetables or seafood. Therefore, carefully read our recipes and choose the ones that suit you best.

TO a classic of adventure literature, one of the founders of science fiction, Jules Verne is still the most translatable author in the world, second only to Agatha Christie. Who in his youth did not read his novels from the cycle “extraordinary travels” - “ Mysterious island”, “Children of Captain Grant "," 20 000 under water”And others. But there is a novel in his legacy that stands apart in the writer's work. It - " Mikhail Strogov: the king's courier” (1876).


His main character is a courier in the service of Tsar Alexander II. By order of the sovereign, he was sent from Moscow to Irkutsk with a secret dispatch to the governor with a warning of high treason. His path lies through the whole of Eastern Siberia and is filled with a mass of dangerous adventures. Having passed with honor through all the trials, Mikhail Strogov not only prevents the Siberian uprising of the Tatar Khan, but also conquers the love of the beautiful Nadya, the daughter of a political prisoner.
  A number of comments and amendments to the text were made by Ivan Turgenev, in particular the description of the Tatar invasion, which Jules Verne subsequently revised. The novel had little to do with historical reality, but the adventures of a brave officer in an exotic for a European country were an unprecedented success.

In addition to describing strange places and customs, Jules Verne paid tribute to Russian cuisine.

Bit was breakfast time, announced by the tinkling of a bell. Nadia followed Mikhail Strogov to the restaurant. She didn’t even touch such separately served snacks as caviar, thinly sliced ​​herring, barley vodka with anise, which - according to custom common to all northern countries, be it Russia, Sweden or Norway - are meant to whet the appetite. Nadia ate little, and most likely - because of poverty, due to the extreme limited means. Therefore, Mikhail Strogov considered it his duty to be satisfied that his companion chose, taking a little pie - pie with egg yolk, rice and grated meat, then red cabbage stuffed with caviar, and as a drink - a glass of tea”.

In the original, the selected text sounds like this:
“c’est-à-dire d’un peu de “koulbat”, sorte de pâté fait avec des jaunes d’oeufs, du riz et de la viande pile”, Which can be translated as“ taking a bit of “koulbat”, dishes similar to the pate of egg yolks, rice and chopped meat ”and further in the text.
Plater the mysterious koulbat declared itself in the play “Mikhail Strogov”, But without mentioning rice.

Postmaster. - I can offer koulbat.
Blount - What is it ... koulbat?
Postmaster. - Pate made from minced meat and eggs.
Blount - He is good?
Postmaster. - Excellent!
Blount - Let it be koulbat. And what else?
Postmaster. - Kvass.

H several replicas of secondary characters from the second action of the play inspired the Parisian restaurateurs to create tartar steak (i.e., Tartar meat). And what is more suitable for the characteristics of the bloodthirsty Tatar warriors is not a dish of raw meat! By the way, this is not the first time that a theatrical production has marked the appearance of a new culinary dish. Recall, at least.


P the performance of the play “ Mikhail Strogov ”Took place in November 1880, and in only one year she endured 386 submissions. An impressive production with gorgeous costumes, pyrotechnic and light effects and majestic crowd scenes, not to mention a fascinating plot, invariably delighted the public. Interestingly, the French weekly Le Tour du monde at this time at the request of readers published articles on the history and geography of Russia.

Steak tartare became a favorite of Parisians and one of the most popular dishes of the late XIX - early XX centuries. Of course, Jules Verne did not invent this dish, but the fact that he stood at its source is undoubtedly.

WITHfor justice sake, it should be said that raw meat dishes were widespread among wild steppe inhabitants, and later they moved to Turkish, Polish, Hungarian and other cuisines. But to discharge haute cuisine    raw beef dish hit by french fries .

“Mikhail Strogov”, who inspired French culinary specialists to create an exotic dish, is still in Europe one of the most popular books in the work of Jules Verne. According to him, not only the performance, but also the musical, was staged, he was repeatedly screened. The first, still silent film appeared in 1914, the last to date - in 2013.



P michael Strogov’s performances were featured in television series, animated films, comic books and computer games. In France, stamps, collectible silver coins and even French wheat vodka based on Russian classical recipes were issued in honor of a literary hero.



AND the author’s name is one of the most famous and romantic Parisian restaurants “Jules Verne”. It is located on the Eiffel Tower at a height of 125 meters. A few years ago, the restaurant passed under the management of Alain Ducasse - the most titled French chef, restaurateur and entrepreneur. Of course, the place of honor in the menu is occupied by steak tartare.

Beef tartare steak recipe


Ingredients:
500g beef fillet
  3 egg yolks
  8 pieces pickled gherkins
  2 tbsp. spoons of pickled capers
  1 PC. red yalta onion
  1 bunch of parsley
  Salt pepper, olive oil

WITH take tartar prepared from raw meat and eggs without heat treatment, so foods should be as fresh as possible. Cut the beef into small cubes. No meat grinders - meat should remain meat. Add olive oil, salt and pepper and slightly remember with your hands. Let the meat stand for a while in the fridge. Finely chop the caps, gherkins, onions, parsley (without stalks). Optionally, you can finely chop the anchovy fillets, olives, tomatoes. Further, there are two types of filing. In the first embodiment, the meat is mixed with additional ingredients, egg yolks and formed into portions. In the second - portions of meat are formed, and additional ingredients are laid out on a plate, so that everyone can mix to their own taste, the yolk is placed on the meat. In addition to the steak served sauces - Worcestershire, Tabasco, you can use ketchup and brandy (as a sauce). In the end, everyone can create their own personal culinary masterpiece.

If you are a raw food eater or just a lover of raw meat, then you should try beef tartare. Such a steak is a finely minced meat or twisted through a large grinder of the meat grinder. Fresh greens, pickled cucumbers, onions, spices, and salt are added to the meat. Sometimes capers can be added, but this is optional. AT original recipe   Worcestershire sauce is used, but it is quite difficult to find it, so you can replace with soy.

List of ingredients:

  • 250 grams of beef
  • 1 onion,
  • 1 pickled cucumber,
  • 3-4 sprigs of fresh parsley,
  • 1 tsp french mustard,
  • 1 egg yolk,
  • 2 tbsp. soy sauce
  • 1 tbsp. olive oil,
  • 2 pinches of salt
  • 4 pinches of black ground pepper,
  • fresh greens before serving.

Cooking

1. Clean a bulb of medium size and chop it very finely, you can even grate it.

2. Cut pickled cucumber into small cubes. If he allocates a lot of pickle, then it is better to drain it, otherwise the steak will not hold the form.

3. Wash and dry the fresh parsley with a towel, then chop finely. Combine chopped vegetables and herbs.

4. Add to the already prepared ingredients a little French mustard (in grains).

5. Consider that no meat passes heat treatmenttherefore, you must be sure of the place where you buy meat. Also, the beef should be fresh - that's all precautions. Beef can be lightly frozen. A balyk, a tenderloin will do - the main thing is that there should be no living and the meat should be soft. Using a sharp knife, cut it very finely.

I decided today to make a post on a very specific dish. I understand that people’s opinions differ about beef Tartar, BUT let's respect each other and accept the fact that some of the population eats Tartarus, and some do not. And if you treat those who are not sympathetic to this dish and you categorically treat it, then go further, there is no need to leave negative comments. But if you still treat lovers of this "exotic", then let's see what kind of beast it is and what it is eaten with!

I tried Tartar already being in Germany. For dinner, my husband and I went to a steakhouse and ordered Tartarus for a snack. I looked at him very skeptically and ordered snails for myself. As a result, the snails crawled into the background and I poured half of Tartarus.

The most common type of Tartarus is beef. It is made from the best muscle fillet (beef tenderloin).



Why just fillets? Since Tartar is a dish that cannot be cooked, the meat should be soft. It is the loin muscle that is ideally suited, since during the life of the animal it is practically not involved in movement. Accordingly, for Tartarus you need to take only fresh meat from the supplier in which you are confident. How to identify fresh meat? Beef fillet should be a bright red color, elastic, without any stains. Fresh meat is almost dry and has no mucus. The most important factor is that the meat has almost no smell. Fresh meat has NO sharp smells. As a cook, I can say that the sense of smell almost never fails us. After the weekend, that's how we check the quality of the products. If something is missing when we were not working, then it is immediately felt.

In fact, Tartar is chopped meat with various additives. The meat is finely chopped with a cleaver (unfortunately I don’t have it at home and I used a regular knife).



With meat, we seem to have decided, move on to additives.

It all depends on the region and the country where Tartarus is prepared. I offer you the option that we serve in a restaurant.

It includes: Onions, capers, pickles, parsley, salt, pepper, a little vinegar, mustard, ketchup, brandy. I know a lot of things. But the meat itself has a fairly neutral taste, for which such additives are needed. Onions, capers, pickles should be finely chopped and mixed with meat and other ingredients. Salt, pepper and vinegar play a very important role in Tartarus. They create an unfavorable environment for the development of bacteria, while the meat is a little "gray" and this is a normal reaction. You can experiment with all the other ingredients, for example, dried tomatoes will also fit perfectly into the big picture and so on.

Steak tartare or beef tartare has an unusual history. A dish of raw meat with spices and spices has become widespread thanks to French gourmets, although its origins should be found in the Tatar and Ukrainian steppes, and writer Jules Verne played a direct role in popularizing steak tartare.

Classic adventure literature, one of the founders of science fiction Jules Verne is still the most translatable author in the world, second only to Agatha Christie.

Who in his youth did not read his novels from the cycle “extraordinary travels” - “The Mysterious Island”, “Children of Captain Grant”, “20,000 Leans Underwater”, etc.

But there is a novel in his legacy that stands apart in the writer's work. This is “Mikhail Strogov: the king's courier” (1876).

His main character is a courier in the service of Tsar Alexander II. He is sent from Moscow to Irkutsk with a secret dispatch to the governor with a warning of high treason.

His path lies through the whole of Eastern Siberia and is filled with a mass of dangerous adventures. A number of comments and amendments to the text were made by Ivan Turgenev, which Jules Verne subsequently revised.

The novel had little to do with historical reality, but the adventures of a brave officer in an exotic for a European country were an unprecedented success.

In addition to describing strange places and customs, Jules Verne paid tribute to Russian cuisine.

“It was breakfast time, announced by the tinkling of a bell. Nadia followed Mikhail Strogov to the restaurant. She didn’t even touch such separately served snacks as caviar, thinly sliced ​​herring, barley vodka with anise, which, according to custom, are meant to whet the appetite. Nadia ate a little. Therefore, Mikhail Strogov considered it his duty to be satisfied that his companion chose, taking a little pie - pie with egg yolk, rice and grated meat, then red cabbage stuffed with caviar, and as a drink - a cup of tea. ”

Later, the mysterious koulbat declared himself in the play “Mikhail Strogov”, but without mentioning rice. Postmaster. - I can offer koulbat. Blount - What is it ... koulbat? Postmaster. - Pate made from minced meat and eggs. Blount - He is good? Postmaster. - Excellent! Blount - Let it be koulbat. And what else? Postmaster. - Kvass.

Several replicas of secondary characters from the second act of the play inspired Parisian restaurateurs to create tartare steak (i.e., Tartar meat).

And what is more suitable for the characteristics of the bloodthirsty Tatar warriors is not a dish of raw meat! By the way, this is not the first time that a theatrical production has marked the appearance of a new culinary dish.

The premiere of the play “Mikhail Strogov” was held in November 1880, and in only one year she endured 386 performances.

An impressive production with gorgeous costumes, pyrotechnic and light effects and majestic crowd scenes, not to mention a fascinating plot, invariably delighted the public.

Interestingly, the French weekly Le Tour du monde at this time at the request of readers published articles on the history and geography of Russia.

Steak tartare became a favorite of Parisians and one of the most popular dishes of the late XIX - early XX centuries.

Of course, Jules Verne did not invent this dish, but the fact that he stood at its source is undoubtedly. In fairness it should be said that raw meat dishes were widespread among wild steppe dwellers, and later they moved to Turkish, Polish, Hungarian and other cuisines.