Hi everyone, Nazia here from Food And Meal. I’m so thrilled to share my take on a classic French appetizer – beef tartare! This elegant, protein-packed dish has recently become one of my favorites to make for dinner parties.
I first tried beef tartare years ago at a lovely little Parisian bistro. The hand-chopped raw beef cloaked in a decadent, umami-rich sauce was so fresh and flavorful. I was completely smitten! When I returned home, recreating that tasty tartare became my new cooking quest.
After plenty of testing, I’ve landed on a recipe that captures the magic of that Parisian tartare. Mine has a bright, zingy flavor profile from cornichons, capers, shallots and Dijon mustard. I also add in some richness with egg yolk and olive oil. It’s important to use the freshest, highest quality beef when serving it raw. I like using tenderloin for its buttery texture.
What I enjoy most about beef tartare is how elegant yet easy it is to prepare for guests. Served alongside crusty bread or crackers, it makes such a refined starter to a special dinner. I love watching my guests’ delight as they experience all those cool, meaty flavors blended with the pickled tang and velvety egg yolk. It’s a dish that feels celebratory.
Korean-Style Beef Tartare Recipe
KOREAN-STYLE BEEF TARTARE
Equipment
Ingredients
- 3/4 pound fresh high-quality beef like tenderloin or filet mignon
- 2 tablespoons pine nuts
- 1 Asian pear, cut into matchsticks
- 1 teaspoon freshly squeezed lemon juice
- 2 garlic cloves, minced
- 1/4 cup soy sauce
- 2 tablespoons sugar
- 1 scallion, chopped
- 1 tablespoon toasted sesame oil
- 1 kirby or Persian cucumber, cut into matchsticks
- 1 egg yolk
- 1 tablespoon sesame seeds
Instructions
- Freeze the beef for about 20 minutes so you’ll be able to slice it into thin strips.
- Meanwhile, toast the pine nuts in a dry skillet over medium-high heat until beginning to lightly brown and smell aromatic, 3 to 4 minutes.
- In a small bowl, toss the pear with the lemon juice so it doesn’t brown.
- In a medium bowl, mix the garlic, pine nuts, soy sauce, sugar, scallion, and sesame oil together to make the seasoning mixture.
- Remove the beef from the freezer and slice it into very thin strips.
- In a medium bowl, mix the beef and seasoning mixture together.
- On a serving platter, mound the seasoned beef neatly. Arrange the pear and cucumber slices neatly next to the meat.
- Make a depression in the top of the beef and gently slide the egg yolk into it.
- Serve, sprinkled with sesame seeds. At the table, break the egg yolk and mix it with the beef.
Video
Notes
Nutrition
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Cooking Tips
Beef tartare is a delicacy that elicits strong reactions. While some may find the idea of raw beef unappealing, I believe that with proper care and high quality ingredients, beef tartare can be safe and delicious.
When preparing beef tartare at home, start with the freshest, highest quality lean beef you can find (preferably from a trusted butcher). Keeping the beef properly chilled before and during prep is also key for safety (freeze your cutting board and serving plates). When ready to serve, chop the beef (by hand for the best texture) and dress simply with high quality ingredients like capers, cornichons, shallots, parsley and egg yolk. Eat immediately while the beef is still chilled. Approached mindfully, beef tartare can be sublime.
Serving Suggestions
When serving up a plate of beef tartare, there are a few tasty sides that pair wonderfully to accentuate the rich, meaty flavors. I highly recommend serving some crispy gyoza dumplings alongside the tartare. The potstickers provide a nice textural contrast and their savory, garlicky notes simply enhance the beef.
Another excellent accompaniment is fresh yakisoba noodles tossed with sweet and tangy tonkatsu sauce. The soft noodles and umami-rich sauce balance out the tartare beautifully. Or for something lighter, a bright squirt of negi oil and a sprinkle of sesame seeds can allow the beef’s flavors to truly shine.
No matter what you choose to serve with the tartare, I suggest a chilled glass of Nigori sake, which has a cloudy, creamy texture that complements the velvety chopped beef.
FAQs of Korean-Style Beef Tartare
- Can I prepare Korean-Style Beef Tartare in advance for a party? Yes, you can! However, it’s best to assemble the tartare just before serving to maintain its freshness and texture.
- Is it safe to consume raw beef in this dish? When using high-quality, fresh beef and following proper food safety guidelines, it is safe to enjoy raw beef tartare. Always store leftovers promptly in the refrigerator.
- Can I use different cuts of beef for this recipe? While sirloin or ribeye is commonly used, you can experiment with other cuts like tenderloin for a different flavor profile.
- What’s the best way to reheat leftover tartare? Reheating raw beef tartare is not recommended. If you have any leftovers, it’s best to enjoy them cold the next day.
- How should I store any remaining tartare? Store any leftover tartare in an airtight container in the refrigerator for up to one day. However, keep in mind that the texture and flavors may change slightly upon refrigeration.
Conclusion
In conclusion, I hope this post has inspired you to give beef tartare a try. While it may seem intimidating at first, with high-quality beef and proper handling, it’s actually quite safe and delicious. The rich, meaty flavors of the raw beef paired with the brightness of capers, shallots and egg yolk is a culinary experience not to be missed.
At Food And Meal, we strive to bring you recipes that are both adventurous and approachable. Our step-by-step instructions take the guesswork out of preparing beef tartare at home. We provide plenty of serving suggestions as well, from stuffing the tartare into lettuce cups to piling it onto crispy toast points. However you choose to enjoy this classic French bistro-style dish, embrace getting a little daring in the kitchen! Expand your culinary horizons by savoring raw beef in its purest, most elegant form.
Hi! I'm Nazia of ‘Nazia Cooks’, a self-taught baker and cook residing in Chennai. Rooted in the rich South Indian culinary landscape, my palate has expanded to embrace global flavors. I revel in crafting fusion dishes, melding traditions to birth unique tastes.