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World’s Best Tartare

Per Asmussen
   

Per is the founder of GastroFun.dk. Per's heart beats especially for the sous vide technique, sauces and dry-aged meat. His mission is to get all people to eat better and play and experiment more in their kitchens.

27. September 2018
Without promising too much, we can guarantee you that this is nothing short of the best meat in the world you can use for tartare.

Recipe for world’s best tartare

The meat we used for the tartare comes from the recipe here and is the “trimmings” that were left on the bone when we cut the other meat into steaks.

Without promising too much, we can assure you that this is nothing less than the world’s best tartare.

The incredibly delicious meat comes from a cow of the Sashi AAA breed, a cattle breed that grazes on large areas around Europe. The meat is in no way comparable to what you buy in the supermarket, and although it is not cheap, we strongly recommend that you try it at least once in your life.

The amount in the recipe is suitable for an appetizer for two people.


Servings: 2 people

World's Best Tartare

Without promising too much, we can guarantee you that this is nothing short of the best meat in the world you can use for tartare.
Author: Per Asmussen
Course: Lunch
Cuisine: French
Prep Time: 20 minutes
Cook Time: 10 minutes

Ingredients

  • 120 gram meat
  • 1 pcs. Shallots very finely chopped
  • 18 gram Capers chopped
  • Spices
  • worcestershire sauce to taste
  • 2 pcs. Egg Yolk
  • Potato Chips possibly homemade
  • Pickled beets possibly homemade

Instructions

  • The meat we used here is "trim" from the ribeye we used for our Reverse Sear Steaks. The meat was from a cow of the Sashi AAA breed, which, without exaggeration, can be considered the best meat in the world. Therefore, without hesitation, we have decided to call this tartare "the world's best".
  • Scrape the meat from the bone and then chop it finely with a knife.
  • Put the meat in a bowl.
  • Add chopped shallots, chopped capers, and season with Worcestershire sauce, salt, and pepper.
  • Optionally, toast the rye bread.
  • Place the bread on two plates and arrange the tartare on top.
  • Garnish with potato chips (possibly homemade, see our recipe here) and egg yolk.
  • Cut the pickled beets into cubes and garnish the dish with them.

Notes


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We recommend MATÉ BRUNELLO DI MONTALCINO
A very elegant brunello that provides the mouth with a full and complete experience. 
To the world's best Tartare, one must also drink one of the world's best red wines!!!
Read more about the wine and purchase it here