Beef Tartare: An Urban Legend:

Some people think the name “tartare” comes from the Tartar people. In romanticized stories, it’s said that they tenderized meat by placing it under their saddles. There are doubts about this theory. The name Tartare probably comes from the fact that tartar sauce is often a companion condiment (the E being added from the French origins).

Tartar Technicalities: The Key Elements for Homemade Restaurant-Quality Beef Tartare:

• Raw beef, typically sirloin or tenderloin, minced or chopped by hand using a good-quality kitchen knife and then seasoned.
  
• Herbs and spices like capers, parsley, salt, pepper, and mustard. I like to add chopped gherkins (Cornichons) and Cuso’s Lemon Pepper Seasoning to the mix.
  
• Optional ingredients include chives, tarragon, shallots, red pepper flakes, anchovies, horseradish, smoked paprika, and truffle oil. 
  
• Garnishes, such as toast points or a crowning raw egg yolk.

3 Common Mistakes to Avoid with Homemade Beef Tartare

• Not knowing the butcher. You want a trusted source for your steak.
• Temperature Monitoring: Ensure the meat remains cold from the time it leaves the butcher until you are ready to prepare it. 
• Safety: Don’t leave the Tartare out. Refrigerate until you are ready to use. The USDA Food Safety and Inspection Service recommends leaving it at room temperature for no longer than 2 hours. 

5 Pro Tips for Making Beef Tartar at Home From Jack’s Kitchen

1. Chill your knife and cutting board before prepping the ingredients
2. Use really fresh, high-quality meat (don’t skimp here)
3. Taste test your tartare. Adjust the flavors to your liking before chilling the mix.
4. If you have to make beef tartare ahead of time, store each component separately. Assemble them just before serving.
5. Make it pretty! Presentation counts.  

Homemade Beef Tartare Variations

Over the decades, beef tartare has seen various incarnations. Here are some I’ve come across that you might enjoy trying.

• Belgian Style: Ketchup, mayonnaise, pickles
• Italian: Olive oil and Parmesan cheese
• Korean: Asian pear, garlic, soy sauce, and sesame oil
• Mexican: Ground beef with lime juice
• Swedish: Pickled beets, Dijon mustard, horseradish
• Tuna: Replaces raw beef with tuna

Jack’s Recommendation for Personalizing Beef Tartare

If you’re going to try various versions of homemade beef tartare, add just one ingredient at a time to your foundation. Now, taste test. If you like the change, add a second. Remember, you’re building layers of flavor, so go slowly. You can always add more of an ingredient, but you can’t take it out.

Tartar vs Carpaccio

Tartare and carpaccio both use raw meat in their preparation. However, that’s where the similarities stop. Tartar is tangy, savory, and tender, featuring beef in a chopped form with added seasonings. Carpaccio is a thin-sliced raw beef dish topped with lemon, olive oil, and Parmesan cheese.

Uses for Steak Tartare

At first, you might not realize how adaptable beef tartare can be. But you can use it in a variety of courses and menus. They include

• As a highlight on a chef’s special
• Part of a raw or chilled tasting menu with things like caviar, carpaccio, ceviche, and oysters
• A brunch offering served with eggs, toast, or hash browns
• Included in a condiment stop with sauces and butters
• Interactive menus (make your own)
• On charcuterie boards

FAQs

Can you make Cuso’s Lemon Pepper beef tartare with sirloin?

Absolutely. Beef tenderloin is typically preferred for tenderness. Nonetheless, sirloin works very well. You might even like it more because it has a bolder beef flavor. Avoid stew or chuck meat, however.

Can you make beef tartare with ground beef?

Technically, yes, but it’s not recommended. Ground beef isn’t as safe as hand-chopped meat. The ground version has more surface area for bacteria. 

Additionally, the texture of ground beef isn’t as pleasant for beef tartare made at home. It’s kinda’ mushy. The quality of meat from which the ground beef comes is unknown, even if labeled as prime, choice, or select.

Can I use frozen steak for restaurant-quality beef tartare?

Using frozen steak for homemade beef tartare is actually a great idea. You’ll be cutting into firm meat, so you can make precise and cleaner cuts. 

You can even take a fresh steak and toss it in the freezer until it firms up (not completely frozen). Begin with strips of meat, then dice them into smaller pieces.  

Dexterous Dicing

Many recipe instructions call for dicing, but what exactly does that mean in terms of the size of the pieces? By most standards, a diced piece is between ⅛” and ¼”; this is a small dice, ideal for tartare. If you prefer, you can mince the tartare, keeping pieces under ⅛”. The best tool in your kitchen arsenal for this task is a good-quality Chef's Knife.

How can I make sure my homemade beef tartare is safe to eat?

The quality of your meat and sound kitchen hygiene practices are the key to safe beef tartare. Buy from a reputable butcher and let them know you’re planning to prepare the meat raw.

At home, sanitize all your utensils and the area in which you prepare food. Wash your hands thoroughly with soap and water. Always dice the meat when practicable. Assemble and serve immediately.

What’s the best way to serve restaurant-quality beef tartare

Use a pastry circle to form a perfect circumference with meat. Don’t tap it down too much. Remove the mold and place the egg yolk right in the middle.

People Also Ask

What are good beverages that pair with Cuso’s beef tartare recipe?

On the wine list, think light-bodied reds, dry rosé, champagne, and Riesling. Serve a Belgian or Pilsner ale. For cocktails, Campari or Negroni fit the bill. 

What side dishes go well with homemade beef tartare?

Suggestions include French fries, arugula with lemon vinaigrette, prawns, roasted broccoli, potato hash, cheese crisps, cucumber salad, and smoked deviled eggs. 

Is there any way to make beef tartare kid-friendly?

It’s a good idea to steer clear of serving raw beef to children. If you want to do something for them, cook the beef, adding the rest of the tartare’s spice profile. Keep your additions simple, using flavors that kids will enjoy, like chives, parsley, mustard, and even barbecue sauce. 

After cooking, ensure the meat has a chop-like texture similar to tartare. If possible, have your child help you make the recipe so they get excited about the dish.

Is it okay to assemble Cuso’s Lemon Pepper beef tartare in advance?

With beef tartare, it’s not recommended. Serving it fresh is the way to go.

Homemade Beef Tartare Companions

If you’re trying to think of a dish to serve with your fresh, restaurant-quality beef tartare, here are a few ideas:

Catch & Cook Smoked Trout Flaky, nutty, and mild fish featuring a tantalizing combination of Cuso’s Lemon Pepper Seasoning and Cuso’s Grass Seasoning.

Loaded Baked Potato: Filled to overflowing with steak, mushrooms, and cheese. Pile the tartare on top!

Miso Lobster Tails: A lush indulgence with an Asian flavor profile.

Seafood Boil: Shrimp, lobster, crab, and mussels shine bright in this recipe, heightened by citrus juice and sausage.

Southwest Grilled Vegetables: Earthy squash, sweet pepper, baby onions, peas, and mushrooms combine with Cuso’s Southwest Sand for fresh, bright flavors.

Food for Thought

If you’re looking for an elegant, yet simple dish that’s rarely seen on dining room tables, restaurant-quality homemade beef tartare fits the bill perfectly. When you serve it, you facilitate a culinary caper that people will remember. 

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