720 g fresh chopped or scraped beef
of the best quality - beef inner thighs
1 pc. medium size, finely chopped shallots
1 tbsp. finely grated horseradish
10 pcs. finely chopped gherkins
2 tbsp. chopped capers
2 tbsp. finely chopped parsley
2 tbsp. finely chopped estragon
2 egg yolks
1 tbsp. mustard (Dijon or wholegrain mustard)
1 tsp. Hot, Red Thaimix or
10 drops of Tabasco. The courageous takes 20 drops
2 tbsp. Lea & Perkins Worcestershire Sauce
2 oz. Cognac
Salt and black pepper from the grinder
4 fresh egg yolks for serving
A salad of your choice
French fries or
butter toasted rye bread or
walnut bread (my favorite)
Stirred Tatar for 2 people with homemade Hot, Red Thaimix
See Hot, Red Thaimix
Procedure without liability: It is important to keep a good kitchen hygiene when using raw meat and egg yolks in cooking. Take a suitably sized bowl, where all the ingredients can be mixed together. I calculate 180 g beef meat per adult person to a Friday "Dinner". The image above shows the ingredients for 2 persons.
Add the minced or scraped beef into a bowl. Finely chop the ingredients as described above and place it in the bowl. Add 2 egg yolks, mustard, See Hot, Red Thaimix (or Tabasco), 2 oz. Cognac, salt and pepper. Stir tataren thoroughly with a suitably large spoon.
Serving: Take four large plates and garnish them with rinsed and dried lettuce leaves. Distribute tataren into four equal portions and form a flat steak with a central recess. Add another raw egg into the recess sprinkle some chopped parsley over it. Server tartare steaks immediately.
Garnish: Finely chopped parsley, possible a bowl green salad tossed in olive oil, tarragon vinegar and a dollop of mustard.
Drinks: A good, strong (Hot) tartare requires a cold beer and iced vodka. Then you are at home in the Tatar kingdom. Or a good Merlot red wine from 2008.
Hint: Server some good french fries or butter toasted rye bread with the dish. I prefer a walnut bread, it works better for that dish.