Tartar made of beef classic

Step 1. How to make a classic tartare from beef cut with capers and eggs? Prepare the groceries. Beef is used raw, so buy meat from a trusted store. The main thing is freshness. The color should be bright red (not gray or burgundy), and the smell - neutral. Cooking tartar should be cold, so keep the meat in the refrigerator or on ice before and during cutting.

Step 2. How do you prepare the meat? Wash the beef thoroughly under running water and dry with paper towels. Completely remove all veins, fat and films. With a sharp knife, cut the meat into neat cubes ranging in size from 0.3 to 0.5 cm.

Step 3. How to prepare ingredients for tartara? Peel the onions, rinse and chop as finely as possible so that its texture is not felt in the dish. Cornishons, capers and green onions are also ground with a sharp knife and added to the meat. Squeeze the lemon juice there and mix it.

Step 4: How do you tuck the tartare? Add mustard and sauces to the meat. Sprinkle and pepperchit to taste. Stir the mass so that the gas station evenly covers every piece of beef.

Step 5. How do you add quail yolk? Wash the eggs thoroughly with soap and wipe dry with a napkin. Separate the yolks from the proteins. One yolk enter into the meat mass and stir the tartar until homogeneous. Save the second yolk for decoration of dishes.

Step 6. How to shape a homemade tartare with onions? Tightly lay the meat mass inside the culinary ring and slightly press with a spoon so that there are no voids inside and the finished dish keeps its shape well on the plate.

Step 7. How to serve the most delicious French beef tartare? Before serving, remove the ring, decorate with yolk and greens. Serve with toast, lettuce leaves or potato chips. Bon appetit!