Tartar (fr. sauce tartare - sauce in Tatar) - in French cuisine it is both a sauce and a way of cutting products. This is also the name of dishes cut in this way. Tartar is made from raw, lightly salted or slightly marinated beef, fish, vegetables and fruits with spicy sauces. In the 19th century, it was fashionable in France to copy the tastes of dishes of other national cuisines.
Cooking time:
15 minutes. Servings: 1.
Ingredients needed for cooking:
120 grams of beef tenderloin,
one teaspoon of French mustard,
half a teaspoon of capers,
three or four gherkins,
one egg,
one or two drops of Worcestershire sauce,
olive oil
sea salt, freshly ground black,
pepper – to taste,
French baguette (for serving).
Content
Cooking a meat dish Tartar.
1. Wash, dry, clean the tenderloin. Cut into medallions about 1.5-2 cm thick. Finely chop the tenderloin (the size of the pieces should be no more than 0.5 cm). It is not recommended to pass through a meat grinder.
2. Finely chop the gherkins, capers, and at the same time add finely chopped beef, mustard, egg, also pour over olive oil and Worcestershire sauce.
3. Next, add salt and freshly ground pepper to taste. Mix thoroughly.
4. At the last stage, you should put it with a serving ring or any small bowl, previously greased with olive oil. Serve with croutons as an appetizer.