How to Make Beef Tartare with Frizzled Shallots at Home
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- Опубликовано: 10 сен 2024
- In my latest @Shun Cutlery knife skills video, I'm making this steakhouse classic. That said, you don’t have to wait until your next steakhouse outing to enjoy it. This is one of those dishes that is so much easier to make at home than you think, especially when you have the right tools and ingredients.
Get the full recipe here:
andrewzimmern....
Knives Used in this Video:
10” Classic Chefs Knife:
shun.kaiusa.co...
Shun Premier Master Utility 6.5”:
shun.kaiusa.co...
Other things you’ll learn in this video:
How to slice and frizzle leeks.
Tips for mincing raw beef.
How to create the perfect texture in a beef tartare.
How to separate eggs.
How and why to use lemon zest in this recipe.
How to slice a serrano pepper.
How to mince parsley and shallot.
How to perfectly plate beef tartare.
I love raw meat! I love Ethiopian Kitfo, Italian Carpaccio of beef and now I've got a recipe for Tartare.... Thanks 🇺🇲🙏🥩🥩😋🥩🥩🙏🇺🇲
I never thought about doing the leeks in the oil that way outside using it for creating aromatic cooking oils. Thanks Chef, you gave me a new more presentable use for the leeks i have leftover. I may have to try a stringy fried leeks and roasted tomato topped pan seared salmon or perhaps roll some fresh Sole pinwheels around it.
GREAT!GREAT!GREAT! Thank You !
Agreed!! Perfect
Did you know? "Beef tartare" is a misnomer. What Andrew is making there is "steak à l'Américaine". A "tartare" needs to be served with "sauce tartare". Just a tidbit of info I learned last week.
Im so gonna try this. I always order tartare when Im out.
Looks delightful!
Oh yum!
Historically Tartars ate horses.
But we lend their name to beef preparation.
A sauce for fish.
And a cream that isn't creamy but powdery.
Wow! This would be so exciting to make at home! I'd definitely get the meat from my butcher rather than the supermarket if I was to make it though.
Isn't eating completely raw beef kinda taking a chance? Looks great though.
Meh. Depends on where you get your meat.
If your using pre packaged beef it could be or if you are not familiar with your butcher and their hygiene or how clean they keep their workstation. Just ask your butcher to cut one fresh from package if they are willing and able for a Tatar to minimize any cross contamination hazards and you should have no issue. In all honestly I'd be more worried about the egg and salmonella but even that's a low chance. Besides it's tastier with raw quail egg haha
I used to work in Whole Foods meat department and and it was a somewhat common request we would get for where we where located. We were usualy happy to do if we had the time or space to allow for more of the cuts in case. If not immediatly able an arrangement could usualy be made for early morning when cuts were being made to fill the case and when tables are at their most pristine for the day.
Tatar is delicious and easy to make and I recomend giving it a go sometime