The French influence on the Russian and the entire cuisine of Eastern Europe is reflected in the recipe for Beef Tartar. The yolk of chicken eggs in some versions is replaced by a delicate quail egg.
- 500 g of beef
- 2 cornichons
- 10 black olives
- 1 red onion
- Quail eggs, 1 for each serving
- Hot pepper
- Accoring to taste: ketchup, horseradish, mustard, bread
The name of this dish comes from the tribes of Tatars. According to a legend (that is probably really just a legend) they put raw pieces of meat under the saddle and rode them tender.
Towards the end of the 19th century, the first refrigerators appeard. Although they only worked with ice, they opened up new avenues for the chefs. The famous Frenchman Auguste Escoffier created the original version of the 'steak tartare' in 1921. This was minced beef sirloin served with a 'tartare sauce' - a mayonnaise prepared with boiled egg yolk and herbs.
In our version, you chop the meat with your own hands - so you know exactly that it is fresh. Cornichons, onions, pepper, horseradish and mustard enhance the flavour of the meat and the quail egg. Beef Tartar should always be consumed immediately.