Beef tartare recipe Recipe

Name: Beef tartare recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 170 g (6oz) British rose veal fillet/British beef fillet, very finely chopped (not in the food processor); 25 g (0.9oz) Banana shallot, finely diced; 1 tbsp Extra virgin olive oil; 1 tbsp Walnut oil; 1.5 tbsp Baby capers in vinegar, rinsed & drained; 1 Good grind of black pepper; 1 Small red dried chilli, (just over 1cm) very finely chopped; 2 tsp Freshly squeezed lemon juice; 0.25 tsp Good flaked sea salt to taste, you might need to use a little more; 4 Thin large slices of Parma ham; 12 Long shavings of Parmigiano-Reggiano, (cut with a potato peeler); 1 Small packet washed & drained, leaving the little roots intact of lambs lettuce; 1 Big splash of extra olive oil, salt & lemon to dress leaves

Servings: persons

170 g (6oz) British rose veal fillet/British beef fillet, very finely chopped (not in the food processor)
25 g (0.9oz) Banana shallot, finely diced
1 tbsp Extra virgin olive oil
1 tbsp Walnut oil
1.5 tbsp Baby capers in vinegar, rinsed & drained
1 Good grind of black pepper
1 Small red dried chilli, (just over 1cm) very finely chopped
2 tsp Freshly squeezed lemon juice
0.25 tsp Good flaked sea salt to taste, you might need to use a little more
4 Thin large slices of Parma ham
12 Long shavings of Parmigiano-Reggiano, (cut with a potato peeler)
1 Small packet washed & drained, leaving the little roots intact of lambs lettuce
1 Big splash of extra olive oil, salt & lemon to dress leaves

1
In a large mixing bowl combine the veal with the shallots, chilli, capers & black pepper, follow with the oils & mix altogether with tender care.
2
Season with the lemon juice & salt to taste with the salt, noting that you should air to adding more than normal
3
Divide your tartare into 4 little piles, take a small bowl that will just about fit each portion & line it with a slice of Parma hang leaving an overlap on both sides.
4
Gently press in the veal mixture & fold the ham over the top, turn out, with the overlap side face down on the plate
5
Dress the leaves in a bowl taking the same care with them as you would washing baby as they damage easily, dress them in salt, lemon juice olive oil & place about 6 lambs lettuces around each plate of tartare.
6
Arrange 3 long shavings of parmesan on top of the Parma ham.

994

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 170 g (6oz) British rose veal fillet/British beef fillet, very finely chopped (not in the food processor), 25 g (0.9oz) Banana shallot, finely diced, 1 tbsp Extra virgin olive oil, 1 tbsp Walnut oil, and more.

Yes, Beef tartare recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Beef tartare recipe

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