Sometimes I really don’t want to turn on the stove, but at the same time I really want meat. Tartare is a dish for such occasions. I know how much you love the difficult-to-achieve combination of rich and at the same time subtle taste tones. This tartare is just that – tender, filling, and very nourishing. Only if you decide to experiment with the ingredients, be sure to leave the egg mixture in – it is what gives the meat its creamy tenderness. And always choose the freshest meat in a trusted place for the tartare.
Sometimes I really don’t want to turn on the stove, but at the same time I really want meat. Tartare is a dish for such occasions. I know how much you love the difficult-to-achieve combination of rich and at the same time subtle taste tones. This tartare is just that – tender, filling, and very nourishing. Only if you decide to experiment with the ingredients, be sure to leave the egg mixture in – it is what gives the meat its creamy tenderness. And always choose the freshest meat in a trusted place for the tartare.- Prep time: 15 minutes
- Cook time: 5 minutes
- Serves: 4
- Difficulty: easy
- Course: appetizer
- Cookware: knife
- Cuisine: Italian
Ingredients
- 400 g veal fillet, cleared of the silver skin
- 2 tbsp mustard
- 4 egg yolks
- 100 ml olive oil
- ½ small red onion, peeled and finely chopped
- 3-4 gherkins, finely chopped
- 5 capers, finely chopped
- ¼ bunch of parsley, finely chopped
- 2 tbsp soy sauce
- 1½ tbsp Worcester sauce
- 10-12 drops of Tabasco sauce
- salt
- ground black pepper
- dark bread
Cooking method
Step 1
Heat the oven to 180˚С. Whisk the yolks with mustard. Add olive oil, whisking until smooth.
Step 2
Chop the veal finely. Combine meat, sauces, gherkins, onions, capers, parsley, salt and pepper. Add to egg mixture. Mix delicately until well combined. You should get an even thick mass.
Step 3
Slice the bread. Dry in the oven for 3-5 minutes. Put the ready tartare on the bruschetta just before serving.
My tips and tricks:
Before you start making the tartare, freeze the meat a little bit. This way it will be much easier to cut it into small pieces.
- 400 g veal fillet, cleared of the silver skin
- 2 tbsp mustard
- 4 egg yolks
- 100 ml olive oil
- ½ small red onion, peeled and finely chopped
- 3-4 gherkins, finely chopped
- 5 capers, finely chopped
- ¼ bunch of parsley, finely chopped
- 2 tbsp soy sauce
- 1½ tbsp Worcester sauce
- 10-12 drops of Tabasco sauce
- salt
- ground black pepper
- dark bread
- Heat the oven to 180˚С. Whisk the yolks with mustard. Add olive oil, whisking until smooth.
- Chop the veal finely. Combine meat, sauces, gherkins, onions, capers, parsley, salt and pepper. Add to egg mixture. Mix delicately until well combined. You should get an even thick mass.
- Slice the bread. Dry in the oven for 3-5 minutes. Put the ready tartare on the bruschetta just before serving.