Beef tartare recipe
Use a good quality beef or rose veal fillet as its a tender, soft and giving cut and what you really want to use when making a tartare.
Ingredients
- 170 g British rose veal fillet/British beef fillet, very finely chopped (not in the food processor)
- 25 g Banana shallot, finely diced
- 1 tbsp Extra virgin olive oil
- 1 tbsp Walnut oil
- 1.5 tbsp Baby capers in vinegar, rinsed & drained
- 1 Good grind of black pepper
- 1 Small red dried chilli, (just over 1cm) very finely chopped
- 2 tsp Freshly squeezed lemon juice
- 0.25 tsp Good flaked sea salt to taste, you might need to use a little more
- 4 Thin large slices of Parma ham
- 12 Long shavings of Parmigiano-Reggiano, (cut with a potato peeler)
- 1 Small packet washed & drained, leaving the little roots intact of lambs lettuce
- 1 Big splash of extra olive oil, salt & lemon to dress leaves
- 6 oz British rose veal fillet/British beef fillet, very finely chopped (not in the food processor)
- 0.9 oz Banana shallot, finely diced
- 1 tbsp Extra virgin olive oil
- 1 tbsp Walnut oil
- 1.5 tbsp Baby capers in vinegar, rinsed & drained
- 1 Good grind of black pepper
- 1 Small red dried chilli, (just over 1cm) very finely chopped
- 2 tsp Freshly squeezed lemon juice
- 0.25 tsp Good flaked sea salt to taste, you might need to use a little more
- 4 Thin large slices of Parma ham
- 12 Long shavings of Parmigiano-Reggiano, (cut with a potato peeler)
- 1 Small packet washed & drained, leaving the little roots intact of lambs lettuce
- 1 Big splash of extra olive oil, salt & lemon to dress leaves
- 6 oz British rose veal fillet/British beef fillet, very finely chopped (not in the food processor)
- 0.9 oz Banana shallot, finely diced
- 1 tbsp Extra virgin olive oil
- 1 tbsp Walnut oil
- 1.5 tbsp Baby capers in vinegar, rinsed & drained
- 1 Good grind of black pepper
- 1 Small red dried chilli, (just over 1cm) very finely chopped
- 2 tsp Freshly squeezed lemon juice
- 0.25 tsp Good flaked sea salt to taste, you might need to use a little more
- 4 Thin large slices of Parma ham
- 12 Long shavings of Parmigiano-Reggiano, (cut with a potato peeler)
- 1 Small packet washed & drained, leaving the little roots intact of lambs lettuce
- 1 Big splash of extra olive oil, salt & lemon to dress leaves
Details
- Cuisine: French
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 0 mins
- Serves: 4
Step-by-step
- In a large mixing bowl combine the veal with the shallots, chilli, capers & black pepper, follow with the oils & mix altogether with tender care.
- Season with the lemon juice & salt to taste with the salt, noting that you should air to adding more than normal
- Divide your tartare into 4 little piles, take a small bowl that will just about fit each portion & line it with a slice of Parma hang leaving an overlap on both sides.
- Gently press in the veal mixture & fold the ham over the top, turn out, with the overlap side face down on the plate
- Dress the leaves in a bowl taking the same care with them as you would washing baby as they damage easily, dress them in salt, lemon juice olive oil & place about 6 lambs lettuces around each plate of tartare.
- Arrange 3 long shavings of parmesan on top of the Parma ham.
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