Probably many people don’t like the idea to eat raw meat, and to be honest, even if I have no problem to eat it, I also prefer other ways to use a good quality tenderloin 🙂 but in my wife’s family it’s tradition to eat it at New Year’s Eve, so once in a year it can be made 🙂
Everything is raw, it means that everything has to be fresh and absolutely of the best quality as possible, don’t joke with it, so I suggest to go to a trustworthy butcher and select a good and fresh tenderloin of a prime quality beef, and keep it always in the fridge until the last moment (I also asked the butcher to make it vacuum-sealed).
It’s a dish to prepare at the moment, and to eat all at the moment, I think it’s not the best idea to leave leftovers for the day after (did I say “at the moment” enough times? 😀 )
Of course there are various recipes, with some different ingredients, different quantities, and there are recipes suggesting different ways to cut the meat: some minced, some cut bigger with knife, some cut smaller with knife, etc. all of this depends on each person taste.
Here of course I’m going to show you what’s a good balance of ingredients according to my personal taste.
INGREDIENTS (2 people):
- 200 g of good quality beef tenderloin (I used a black Angus)
- one tablespoon of white onion, cut very small
- one full teaspoon of mustard (I used Colman’s which is pretty strong, with milder mustards you can use a bit more, in any case it’s up to your taste)
- one tablespoon of capers
- 2 anchovy fillets
- fresh lemon juice
- 2 yolks
- extra virgin olive oil, I didn’t measure but I think 4 tablespoons about
- freshly ground black pepper
For decoration and extra flavor:
- scales of Parmigiano Reggiano (I used a 30-months aged)
- a good quality balsamic vinegar
- rocket salad and rapunzel salad (valerianella locusta)
- toast bread
- First of all remove every possible fat from the meat, then with a very sharp knife cut it in thin slices, 3 mm about, then put the slices on each other and cut them on the longest side in other smaller slices, also about 3 mm, and then turn on the shortest side and cut also in 3 mm slices. Then start hitting the meat with the knife, until you obtain a texture you like.
- Put the meat in a glass or metallic bowl, add the extra virgin olive oil and the ground pepper and mix.
- Then cut the onion, the capers and the anchovy fillets in very small pieces, and add them to the meat too.
- Add the mustard, some lemon juice (I squeezed the lemon two times with my hand), and some salt. Also some parsley if you would like.
- Mix well all together, then cover with a plastic wrap and put in the fridge to marinate for 15/20 minutes.
- Take out the bowl from the fridge, add 2 yolks and mix well together.
- Take the dish and create your steak tartare, giving a nice shape.
- Add some scales of Parmigiano Reggiano and some drops of a good balsamic vinegar, then decorate with some salad (which I previously seasoned with salt, extra virgin olive oil and balsamic vinegar).
- You can eat your tartare now 🙂 with some toast bread if you want.