Making Beef Tartare Like a Pro Chef!

Today we are going to be making Beef Tartare like a Pro Chef! It is a very quick and easy

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Beef Tartare:
Servings 3 to 4 people.

1 small shallot, diced
1 tbsp Dijon mustard
15ml Worcestershire sauce
2-4 drops of Tabasco
50g ketchup
25g cornichons, chopped
25g capers, chopped
A small handful of flat-leaf parsley chopped
250g beef tenderloin, minced
salt and pepper

To serve:
4 quail eggs wash and clean shells
8 to 10 thin sliced croutons, olive oil and salt Maldon.

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[boyle_seo]

As a Korean who occasionally eats raw beef(육회), I am happy to learn about other countries’ raw beef dishes.

[developer]

Im originally from slovakia but live in czech republic where beef tartar is literally served in every pub. When I make it I use the same ingredients, there are some differences tho: Instead of cutting the meat, we usually use the sharp edge of the knife to scrape it which produces extremely tender texture. As for the bread - that is usually a thicker slice of bread that gets deep fried and before you put the tartar on, u should rub it with fresh garlic clove (I like to ocassionaly do galric confit instead of a fresh one)

[sophiaisabelle]

We appreciate your effort and hard work, Chef James. God bless you.

[theprousteffect]

This is easily the most appetizing tartare I've seen! I'm obsessed with sour and salty condiments and love everything going into that. Lovely presentation, but not too fussy. Thank you for sharing, I will definitely make this.

[thunderbirdha]

Great recipe and really nice to see you cooking again! The reaction videos are fun too, but personally I enjoy these proper cooking videos the most. :)

[dominikwitczak]

Great video, suprisingly the recipe is very much different to how my family prepares tartare in Poland (used to be very pupular during the Peoples Repulic era)
Some key changes:
1. We usually grind our mear 2 to 3 times. The texture becomes really smooth.
2. We use just gherkins + onions (sometimes capars + anchovies)
3. We season the tartare with maggi sauce (its a salty umami sauce), pepper and hot paprica powder.
4. We often prepare it really spicy.

When preparing tartare for holdays - we are preparing often a very large batch for the whole family - we sometimes blanche the meat in boiling water, to kill some of the bacteria on the outer layer of the meat. Because we grind the meat and because there is much more volume of the meat than there is surface - the cooked outer layer is not noticable in the end product :)

Thanks for the video.

[Thor_Asgard_]

I love a good beef tartare and really enjoy making it myself. I only use charlottes, dijon, olive oil, a bit of worchester, salt, pepper 1 Egg yog and parsley.

[fan.s_s]

Beef tartare really reminds me of that episode from Mr Bean when he tried to eat beef tartare for the first time on his birthday.

[Sheggor]

I had an extremely similar (down to the plating) tartare in a restaurant called Botania in Madrid, and it was amazing! It's really different from the French/Belgian recipe I'm used to, which typically uses mayonnaise instead of Ketchup as a binder. This is definitely a keeper!

[alexarsy]

Good to see you back in the kitchen instead of reaction videos ! I tried some of your recipe and they are amazing. My favorite was the carrot cream, it was unbelivable ! The star anis and cinnamon where two things i would have never tought about but they brought it to another level.

[babwin]

I love that your channel is so much educative. It's not only recipes, it's tips on how to, and very important hygiene and safety recommandation.

Tartare, or Americain like we say in Belgium, is one of my favorite dish since I am kid. Here we eat it with chips or in sandwiches.

Keep going !

[craigbrown]

Most outstanding!...my favorite dish at the german club I played soccer at served raw hamburger sandwiches with butter, slice of onion, on rye....was so good!!!

[peterschutzek]

Beef Tartare. I love it. And as a german I am used to eat raw meat.

[ksp-crafter]

⚠Small tip for food safety:
Rub a whole (raw) clove of garlic on the already cooled slices of bread. The antibacterial components of garlic can at least significantly reduce the chance of food infections!

[knownothing]

My grandma makes this often and has handed her recipe down in the family. Absolute banger of a dish!

[calebchristensen]

I've been wanting to make this for a while now. I think this is my sign to finally do it.

[sobanek]

Thanks, in Poland where I am from it is very common dish but mostly we don't add ketchup and parsley. Most of all we add onion or shallot, pickled cucumber, sometimes pickled mushrooms (not button but wild like porcini) egg yolks, mustard and kinda Worcestershire sauce also some people like to add very fine diced anchovies. For plating or dressing like you like to call it I suggest to use steel rings :)

[nicolasdangleterre]

Hi James
I love some good beef tartar and also made some quite often.
Instead of some shallots i use spring onions and also replace the ketchup with some smoky BBQ sauce for the extra flavour.
Would be nice to have your opinion on this.
Have to try it with quail eggs though 😮
For a little extra, i use a splash of fine whiskey to round it up 😋

[rudensjausmas]

Great video, I'm excited to try this out. Surprisingly, the best tartare I had was in a bar called "Stadtboden Original Wiener Bierkultur" in Vienna, Austria. The perfect snack!

[DuxLindy]

sourcing the meat from somewhere impeccably clean is the hardest part with this! still, one of my favourite recipes. really good content, James