Why overpay for a beef tartare dish at a fancy restaurant when you can make it yourself at home? Beyond saving money, you also have more control over the preparation process than you would at a restaurant. So, if you’ve ever been hesitant to order this dish, try creating it at home! Read on for what to know and all the tips for making restaurant-quality beef tartare at home.
Talk to your butcher about the best cut of meat for a beef tartare. If you want the best advice and quality meat, try Vincent’s Meat Market for butcher shop beef in the Bronx (online ordering is available). The type and quality of the meat are very important—beef tenderloin, chuck, sirloin, and ribeye all work well for this dish. Choose a cut that has a little fat for flavor but is still lean. Fresher meat will also be a good choice, as aged meat tends to become more tough. And never use ground beef for this dish, as ground beef has a higher chance of contamination if not cooked.
For a successful beef tartare at home, there are a few steps you want to take when preparing the meat. Keep the cut of meat cold up until you start chopping. You want the meat to be fresh, so don’t stick it in the freezer or refrigerator for too long, but just enough to make it easier to chop. This dish is also best served cold, so chill it in advance.
Sharpen your knife as much as possible for a clean, quick cut. The process of chopping and forming the tartare is fairly quick, so make sure to have your other ingredients, such as egg yolk, parsley, and chopped onions or shallots, on hand.
And there you have it! A classic beef tartare, fixed in the control and comfort of your own home. We hope these tips for making restaurant-quality beef tartare at home have inspired you to step outside your comfort zone and try your hand at this dish. And if you’re already a fan of beef tartare, now you know the secrets to give it the best flavor, and you don’t have to rely on expensive restaurants anymore.