Beef Tartare
Hand-cut beef tartare prepared according to tradition.
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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The exact origins of beef tartare are debated, but it's often linked to Central Asian horsemen, possibly the Tartars, who were said to tenderize meat by placing it under their saddles. The modern dish, however, evolved in French cuisine in the early 20th century, inspired by similar raw meat preparations.
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Beef tartare is often seen as a sophisticated and daring dish, reflecting an appreciation for high-quality ingredients and skillful preparation. It's often associated with fine dining and culinary artistry.
Ingredient Quality
The success of beef tartare hinges on the quality and freshness of the beef. It's essential to source meat from a reputable butcher who guarantees its safety for raw consumption.
Preparation as Performance
In some restaurants, the preparation of beef tartare is a tableside performance, allowing diners to customize the ingredients and witness the chef's expertise.
Risk and Reward
There is an inherent risk involved in consuming raw meat, so beef tartare is seen by some as a daring culinary choice, offering a unique and rewarding experience.
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Beef tartare offers a rich, savory, and slightly tangy flavor profile, relying on the quality of the raw beef and the balance of its accompanying ingredients.
The primary flavor comes from the high-quality, lean raw beef, typically tenderloin or sirloin. It's often seasoned with ingredients like shallots, capers, cornichons, Dijon mustard, Worcestershire sauce, and raw egg yolk. These elements contribute acidity, sharpness, saltiness, and richness, creating a complex and balanced taste.
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Source High-Quality Beef
Only use the freshest, highest-quality beef from a trusted source. Inform your butcher you intend to eat the beef raw, and follow their guidance.
Keep it Cold
Maintain the beef at a very cold temperature throughout preparation and service. This helps prevent bacterial growth.
Chop, Don't Grind
Hand-chopping the beef, rather than grinding, preserves its texture and flavor. It should be finely diced, not puréed.
Serve Immediately
Beef tartare should be assembled and served immediately after preparation to ensure freshness and prevent any potential bacterial contamination.
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