Traditional beef tartare, arugula salad with lemon vinegar dressing
Knife cut Boston AAA beef seasoned with capers, gherkins, shallots and bound with egg yolk. This tartare is served with an arugula salad seasoned with a lemon vinegar dressing.
IngredientsRecipe for 4 persons
For the tartare
For the arugula salad
For the croutons
- Olive oil
- Salt and pepper
Preparation time: 30.00 min
Preheat your four at 400.00 °F
- General preparation
Finely chop the gherkins, capers, shallot and Italian parsley leaves. Cut the beef into very small cubes and chop it a bit to finish. Make parmesan shavings using a peeler.
- Croutons preparation
Slice the baguette at an angle to get your croutons. Place them on a baking sheet and drizzle with olive oil. Season with salt and pepper. Bake for about 10 minutes until crisp.
- Tartare preparation
In a large bowl, mix the beef, gherkins, capers, shallots, Italian parsley, a drizzle of olive oil and egg yolk to bind the whole thing. Mix well. Now you will season your tartare and it's all about personal taste. Add salt and pepper, pour a few drops of Tabasco, some Worcestershire sauce and adjust the seasoning if necessary.
- Arugula salad preparation
Mix the lemon vinegar with Dijon mustard using a little whisk. Then stir in the olive oil gradually while whisking. Season with salt and pepper. Mix this dressing with the arugula at the last moment.
- To serve
Arrange the arugula on your plate and garnish it with parmesan shavings. Use a ring mold to form your tartare on the side. Accompany your tartare with baguette croutons.
Boston cut is ideal for a tartare: inexpensive, very tasty and very tender when served raw or very lightly cooked. Tell your butcher that you intend to make a tartare and he will suggest you a very fresh piece.