Making Beef Tartare Like a Pro Chef!
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- เผยแพร่เมื่อ 27 ก.ย. 2024
- 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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Don't forget to Subscribe and here is another recipe for Tartar Sauce! th-cam.com/video/ygjh6shM2-4/w-d-xo.html
Try adding some miso paste, lemon juice and zest.
The meat should be scraped, not cut ;)
As a Korean who occasionally eats raw beef(육회), I am happy to learn about other countries’ raw beef dishes.
As North Thai we always do row beef too. But ours recipe will shock you all. I will let them try yours.
If you wonder how ours dish be cooked.
m.th-cam.com/video/j_qAsRJ25co/w-d-xo.html
Ps. Only this clip has english subtitle.
As an American, you will find that there are a lot of us that like dishes such as these.
We in poland eat a lot of tartare while drinking but that here is not a tartare
@@akvavit0It's literally French
@@LeJobastre1215 duh
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)
I think a garlic confit or a roasted garlic would taste better as it’s mellow flavor won’t be too strong, also how do you makes yours?
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. :)
We appreciate your effort and hard work, Chef James. God bless you.
Thank you so much!
Lies again? Steak Tartare vs Roti John
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.
Thank you!
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!
Here in Slovakia in pubs you won`t get a binder i thing.. just a meat with egg yolk on top of it some garlic for your bread some chili maybe a ketchup on the side (not mixed in so you have a option) maybe some additional vegetables. I like it that way but this looks great too.
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.
Interesting recipe! I will have to try it! :)
That’s exactly how my mom makes it in Serbia at home. Except the anchovies (as she’s allergic to fish), and capers (somehow no one is really fond of it in the family). If we make more for the holidays my mom portions it in smaller batches and freezes all except the one we consume that day. Actually, after defrosting we almost never had discoloration of the beef but was also consumed immediately.
⚠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!
Many, many years ago, my parents took me on a trip to Paris, and I had steak tartare at the Café de la Paix. I loved it, and this version looks even better!
I love this new format. The editing and voice over are really nice and make this video very pleasant to watch.
I'm glad to hear! :)
Yuuuuummmmmmm! My grandma makes this often and has handed her recipe down in the family. Absolute banger of a dish!
😉
What's your grandma recipe buddy? I have two recipes from Poloish and hungarian...and try to make the best. Cheers!
Beef Tartare. I love it. And as a german I am used to eat raw meat.
I also like the version from Hungary where you add the paprika sauce (spicy one) to the meat and baked slices of paprika as decoration. I really like this recipe (and the sauce Worcestershire is new), only struggling with plating. A lot of restaurants would plate tatar in a perfectly round form and i never know how they do it? ;)
they use rings to pate it, but very single place does the same and I like to do something a bit different.
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!
sourcing the meat from somewhere impeccably clean is the hardest part with this! still, one of my favourite recipes. really good content, James
I know what you mean, the market next to me is not the most hygienic. Handling cash and other types of meat without changing their gloves!🙄
OK, ill admit its a bit different to what im used to ;) Also i usually buy already processed meat that is for tartare just to be sure its safe. As for added ingridients im using shallot, mustard (sometimes normal, sometimes dijon), cornichons as well. But as sauces im going with a some olive oil, then maggie, a bit of soy sauce, and i also always add the egg yolk. And than some pepper for taste. Skipping salt as usually soy sauce does the job. That said im not sure how exactly do the capers taste like so need to check if they would be ok with my taste ;)
I also prefer your version, I like it a bit on the saltier side. I don’t like the capers and the ketchup, rather mayo/egg yolk with mustard. Everywhere I tested (except Poland, Hungary and Serbia) was rather the sweeter version, and it’s not my cup of tea. (My mom being allergic to fish, the anchovy sauce was never used at home anyway.)
americans: "tHe beEF is rAw"
😂
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 😋
Great recipe, I made it this evening and it went well.
Tip from a Brit for the pronunciation - Worcester Sauce is pronounced "Woo-ster" with a short "oo" sound.
Will try it out this weekend
I hope you enjoy it!
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 :)
Thank you! Yes, just about every restaurant here use rings to plate beef and tuna tartare, I like to do something a bit different.
The best tartare I’ve ever eaten was in Poland and prefer that version over the one with ketchup and capers. Everywhere in Denmark I tried the dish they made it too sweet for my taste.
@@agnesmeszaros-matwiejuk8783 next time you will be in Poland i can make it for you, i am Masterchef in beet tartare with one secret ingredient :)
@@sobanek1971 thank you! That is a nice offer :)
I love a Blue Steak so Beef Tartare is a natural choice for me but unfortunately not many restaurants serve it.
Wow! Love the production value in this vid! Awesome recipe too, well done chef.
Thank you!!
I love beef tartare, but I like to have all these ingredients on side, I like to customise beef tartare in my own way.
Hyy would love some dishes for vegetarians too 😅😅. Love your clear and concise approach and the tips especially ✌🏻️
A well prepared tartare is the best food EVER
😉
Interesting to see how other nations eat it.
Tartare is pretty popular in Poland and in general east Europe (we call it tatar from Tatars who were part of Mongol Empire). But it is served bit differently. It is often made from silverside but also tenderloin. We serve it as is, only seasoned with salt and pepper and a bit of rapeseed oil. Eggyolk, cornishons, and onion (not shalott) and pickled forrest mushrooms are used but all are added on the side, never mixed so you can taste meet either alone or with one of other ingredients, mix it etc. Often we make small "volcano" with eggyolk on top as lava and additives on sides.
This is is a great recipe, people are so afraid of tartare but not sushi (weird).
My tartare is vere similar with the difference of not using ketchup. Instead I mix egg yolk with Dijon, tomato pure, cognac, tabasco and emulsify with olive oil for a dressing.
Also tarragon,chives and parsley for herbs
Im loving that you are showing a proper tartare. My absolute fav but so hard to find anyone doing properly
Thank you chef James for the advices. I use to work in a michellin star restaurant and running the cold section, my everyday was finely chopping mutton legs and slicing a sashimi grade Pollock during the summers that would sell like crazy and this video just brings me back all those memories. I left that restaurant and are now working in a different style not michellin but chopping shallots and chillies into the finest brunoise became second nature to me.
you are welcome! I know what you mean, on the one hand I miss a busy service but on the other 18 hour days don't appeal to me haha
I really like how we made steak tartare in my family home: just onions/shallots, cucumbers pickled in brine, a yolk, little bit of oil, salt and black pepper. But now I would like to try it that way. I have to admit I am a bit skeptical about the ketchup. I rarely ever have it at home; it’s just… boring?
make a smaller portion and see!
Very nice job Chef.
Thank you!
Yummy 😋 I’ll try, thank you for your sharing ❤
I used to work at a restaurant in Toulouse, France, and one time the chef had made some beef tartare and told the personnel to take some if they wanted. (I guess he had either made too much for the customers, or maybe he just wanted to spoil his employees a little bit)
Me, being fairly new to working in restaurants, had no idea what it was at that time. But damn, it's really really good.
If you don't feel comfortable doing it yourself, I can strongly recommend it at a good restaurant, if you ever have the opportunity.
I actually had this for the first time in a restaurant a few years ago. It was actually really good! I had no idea it was a real dish for a while, after seeing that Mr Bean Episode!
Also, I would love to see you review one of the "Iron Chef Dad" videos! (The ones with Susur Lee and his Son) I find them very wholesome and entertaining.
OMG I've eaten at few of Susur Lee's restaurants but didn't realize he's "Iron Chef Dad" until seeing your post just now!!!
Thanks chef! This is one of my wife's favourite dishes. I like forward to surprising her when I make it
Hope you enjoy!
I’m loving these recipe videos!
I'm glad! :)
Thanks James.
You're welcome!
Nice, I've done beef tartare a few times and it has always came out nice, it's also one of those dishes that looks extremely fancy so it's cool to surprise a friend.
Will have to done it again to try your version.
Definitely use high quality fresh meat for this. Not only will it reduce the risk of food poisoning but it will taste so much better. Even someone with a poor palate will be able to tell the difference between a fresh high quality grass fed and finished cut vs. a conventional supermarket cut.
It's been so long since I've had steak tartare. Looks great. Still hoping to see you cook up some Callos a la Madrileña.
When cooking in an oven where the heat is not evenly distributed I usually turn the tray after half the time.
Totally agree about hygiene and best quality to prevent getting ill and is important factor when making steak tartare.
it is very important!
My favourite way to eat tartare is with slices of older bread fried in some oil and brushed with garlic. The very best!
Came for your rection videos, happy I stayed.
Me too!
Thank You, goodness me! Finally real food. As a child i should have been eating only that one dish and i would not have bad teeth and floaters in the eyes, no belly either.
and myself, I use olive oil as the binder, ketchup or mayo would bother me, as I like the plain meat flavor the most. Matter of personal preference, but you know, I will try with ketchup, just to be openminded :) Thank you for teaching us, James, you are nice to watch.
Never had beef tartare before but I've always wanted to try it. I should make this sometime.
The German equivalent would be Mett (minced raw seasoned pork) commonly eaten with normal raw onions on a roll
Aber ist Mett nicht eher gewolft statt geschnitten?
@@brini2439 mir kam es auch erst merkwürdig vor.. aber "minced pork" ist die richtige Übersetzung für Schweinehackfleisch
Ich hab noch nie jemanden beim Fleischer / Metzger sagen hören "durchgedrehtes Schweinefleisch bitte".. x'D
Vielleicht kenne ich es aber als deutscher aus dem Nordwesten einfach nicht anders
@@AlexDeBrema 🤭 ich bin leider aus Bayern, bei uns gibt's kein Mett, deswegen meine doofe Frage 🙂 kenne solche Mettbrötchen nur von Fotos.
@@brini2439 kann ich jedenfalls nur empfehlen! Mein absolutes liebstes Frühstück
Esse es fast täglich und hatte noch nie Probleme
Tiene una pinta espectacular! I love the fact that we live in the same country, so I know that I can find all the ingredients that you use hahaha. Keep it up with the amazing work
Gracias!
Great recipe! I love anything raw (even bits of raw minced meat from the supermarket... and I haven't gotten any food poisoning so far *knocks on wood*) , so I'm definitely going to give this a try. I've also been thinking to make like a Mexican-style beef tartare with pickled jalapeños, diced habanero and cilantro and cumin and such, which might also be great!
I hope you like it!
Wow I've mainly watched a lot of your reaction videos, your instructional recipe style is awesome, going to have to watch your other ones now. Thank you James.
I'm glad to hear that you like this style I'm trying something new!
I've never tasted raw meat, only fish. There are some farms around here that sell fresh beef, like just killed that same day, so I'll try and make this recipe. Great video as always, James!!
Hey Israel! It's not a dish for everyone, as you are dealing with raw meat. I have seen some Japanese places cook chicken to temp like a steak which for me is very strange 🤔
Sounds and looks great. I make a mean marinara sauce that I use instead of ketchup.
James can u pls try making dal fry and a perfect basmati steamed rice?
yes :)
I'm not one for a raw meat dish personally but I will say your dish did look really good.
Thank you!
As always, so many helpful tips. Grey meat...shiver. haha
haha
I’m following the recipe with you I think it’s turning out good
I hope you like it! :)
ive been eating raw beef (including liver) for over 5 years, from the local super market, walmart, local butcher shop. I eat sashimi as well. Never ever became sick from it and my blood work is picture perfect. Don't eat raw ground beef, pork or raw chicken though. That CAN make you sick. I often freeze my meats and let them unthaw first and rinse the surface with water and pat dry.
This is my favourite food. 😍
Horseradish so finely cut. One up mister MacKinson!
I'd really like to see how you perform during service. haha
In the mean time, I think I'd enjoy being a guest at your flat.
I can try and substitute with paneer
Love your channel. I have eaten beef tartare in a few countries and it does change from place to place. The addition of ketchup threw me a bit though, I wonder what Uncle Roger would say 😉
At 05:26 that is the Vásárcsarnok at Fővám tér, Budapest I guess.
Can you run your chilled beef through a meat grinder?
if you want but you won't get the same texture
Nice . I've always been a bit uneasy about making my own Tartare (or any kind of raw meat or fish dish) . A few recipes , I've seen were not be as clear about temperatures and cross contamination . They too often are just a list of stuff to mix . I'll definitively try it with the sauce . Thanks
you are welcome! if you make it make sure it stays cold
I bet that tartare would be terrific on round “cottage fries,” the way I prefer to eat it and as served by the great folks at JG Melon’s on NY’s Upper East Side.
Not sure I could eat that - personal choice, it just doesn't appeal - but wow, you showed far more detail and explained things brilliantly! Thank you! I think the part that turns me off is the raw egg - but I guess that could be omitted altogether? (I have an aversion to egg, not an allergy - I just can't eat them often and prefer them hard! My poor hens would stop laying if I told them that!) Oh, and for ease - Worcestershire is pronounced - Wuh-sturr-shurr. (I was born near there!)
Thank you! Yes you can omit it
Very good recipe.
We just got back from vacation in Europe, and fell in love with Tartar! Watching you prepare this, obviously, keeping everything cold is key. Properly covered, so it doesn’t oxidize, how long can this be prepared ahead of time? Also, I’m wondering if Balkan avjar can be used instead of ketchup?
I would prep everything but the meat ahead of time and yes you can sub the ketchup
I might be weird but i prefer beef tartare with toasted toastbread. It satisfies me more
This looks pretty awesome. Definitely going to have to try it out soon.
I hope you like it!
Interestingly this is one of my mother's favourite dishes, yet she doesn't/can't/won't eat a steak beacuse it's raw. ^^'
More like this videos, please!!
I would try this recipe with a little twist, using chipotle juice (the one that comes in the cans of chipotle chilly) instead of tabasco.
Thanks for sharing!
Saludos!
Gracias! :)
Very informative. You are very detailed. I guess you are doing a lot of training at your restaurant. If not they should let you.
I can tell you would be an excellent trainer.
I used to train all the apprentices at hotel arts Barcelona
you had me thinking on the point about the meat source. in my country we do something called frakeh which is minced raw meat with cumin(its actually funny seeing foreigners having second thoughts trying it because its raw meat). alot of people here make them without second guessing the source because its the "family butcher" thank god my mom is paranoid about all that type of stuff.
Interesting!
Even though its early, gave a like cause this channel is really good content. Ill have to try this out even though i always feel skeptical whether it works out or not.
Don't do it if you're not sure
Being a worker in a meat dept. I only once just put a full piece of raw meat in my mouth to try ‘tartar’. Wasn’t as bad I thought it would be. Adding the ingredients like you did, I think I get the appeal a bit more now. Lol.
Classic recipe! Absolutely delicious.
I made this last night with a fillet tail from my butcher.
I prefer the meat a little courser though.
Really good video on the classical french style Tartare I would expect to order in a restaurant. Would love to see how they make a ceviche in Spain
😉
This is probably my favourite dish, but almost every restaurant ruins it by making it taste of nothing but vinegar.
Love this channel - thanks for another great vid.
Great video James as always. Not something i think i'll try as my thin slices would be equivalent to "My lord I could get slices out of those slices," for you.
One thing if i may? Worcestershire sauce, the bane of the non British speaker.
Wuh - Like in 'wo'nderful
Stuh - like in 'stu'd
dump the shire completely
Wuhstuh sauce.
Thank you!
"Unless you like flossing" 😆 I've never had this dish, but I really want to try it! Thank you, Chef James!
😂 I hope you enjoy it!
Been wanting to try beef tartare for a while, but the recipes in the internet is so varied. Now that we have reliable recipe straight from a professional, we’re all set.
Thanks, Chef James. Have a good one ❤
Thank you! :)
I can't even cook, but really like your videos, because your cooking is pleasant to watch... Just ask, is that actually raw? We can eat raw beef? I always think we can only eat raw fish
Fantastic James, I love beef tartar but never made my own - i like a bit thicker pieces in general, because if the beef is amazing (and here in switzerland we get amazing quality beef fillet) then I feel like feeling the texture a bit is a great thing.
Thanks for this video, will make my own very soon :D
I hope you enjoy it!
I've really needed a good Beef Tartare recipe to try! When I first heard of it people told me to just get fresh raw mince from a butcher to use but then people like you would say y'know, you can't eat mince raw etc. (like in that Cooking with Jack hamburger recipe) I knew there must be a good and safe way to do it - but nobody I spoke to about it seemed to actually know what they were talking about. I'm interested to know why you didn't just properly mince or put the meat through a mincer instead of painstakingly chopping it up by hand 🤔 this recipe is supposed to be using minced meat anyway, right - ? Why did you choose to chop it by hand instead?
Love the recipe and flavours added sound like a delicious combo! First actual recipe I've seen from you and I'm not disappointed - Keep up the great work 😁😁👌
Using a knife will give you a different texture then using a meat grinder to make this and I don't have one at home.
@@ChefJamesMakinson I even don't chop it as fine as you do, James...just gives much more of a "sensation" :)
This Is one if my favourite treats.just checking I haven't missed anything before I do it.
I always get a little nervous when doing a steak tatare.
But iits usually pretty good😂
this is the 1st time i see how tartare looks like, so its kinda raw meat, interesting.., i never tried that before, i tried raw fish before , so this one, hmm.., i gonna take a shot, thanks for the vids.
I hope you like it!
Definitely going to try this! Last time I made one was a few years ago!
I hope you like it!
I like how you use Jamie Oliver favorite song at the end
🤣
Incredible recipe, i was a bit confused at first because of the ketchup but it goes well
Is a binder
@@ChefJamesMakinson Exactly, i thought that it would also give off flavors but it works, could Dijon mustard also work as a binder?
Spectacular! Such a simple (in terms of ingredients, tho it requires patience a lot of patience and skill) and tasty recipe! I am not too familiar with the cuts of meat or rather meat parts but the best tartare I had was made with hand chopped beef knuckle (at least I believe that's what the part is called?) with addition of mustard seed, chantarelle mushrooms and of course raw egg yolk - also pickled red onions as garnish. It was also so mesmerizing watching the chefs just hack away at meat using those large cleavers :D
It is easy you just have to keep everything cold
thank you chef, been thinking perhaps i should try/ try making this. guess I will now
I hope you enjoy it!
Great job. I do nearly the same, but no ketchup
Nice video as always!! now i have to try and prepare this tartar
I hope you like it!
🤤 ohmy this is so good dude🤙
Thank you!
Looks fantastic James! I imagine you can also use some of the same ingredients like the cornichons and capers when making other raw meat dishes too, like carpaccio?
Yes!
I like horseradish in my “cannibal sandwich” , and use rye bread for crouton, raw onion. I really like your take on this! Going to try soon…