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tartare de boeuf épicé au sumac

Spicy beef tartare with sumac

Spicy Beef Tartare with Sumac: A Tasty Reinterpretation

Origin and Evolution of Tartarus

Beef tartare, classically associated with French cuisine, has evolved far beyond its European roots. Known for its preparation based on finely chopped raw meat, this dish has won the favor of gourmets thanks to its delicate texture and its ability to harmonize simplicity and elegance.

A Backdrop for Culinary Creativity

Over time, tartare has seen the birth of countless variations that reflect local palates and products. Modern incorporations such as exotic seasonings and gourmet touches have allowed this classic to constantly renew itself, while remaining true to its essence of freshness and quality.

Our Recipe: A Bold Contrast of Flavors

This version of sumac-spiced beef tartare brings a new dimension to the traditional dish. Sumac, a spice prized for its lemony acidity, infuses the preparation with a refreshing note that pairs perfectly with the richness of the meat. The addition of capers and pickles enriches each bite with bursts of crunchy texture, providing a pleasant contrast to the sweetness of the beef.

Optimal Tartare Tasting

Served chilled, this tartare is an exquisite choice to start a meal on a vibrant note. It pairs perfectly with crispy toast or fried potatoes for a light but satisfying meal. A young, fruity red wine or a dry, lively white will make excellent table companions, highlighting the spicy nuances of sumac. For a special occasion, he happily invites himself as the star of the aperitif, promising a memorable introduction.

🔍 Information Details
⏱️ Preparation time 15 minutes
🍳 Cooking time 0 minutes
⏲️ Total time 15 minutes
🔧 Difficulty level AVERAGE
🍽️ Servings 4
🔥 Calories (approximate) 200 per serving

  • 650 g of very fresh beef filet mignon
  • 30 ml (2 tbsp.) chopped capers
  • 15 ml (1 tbsp) sumac
  • 1 green onion, finely chopped
  • 7.5 ml (½ tbsp) olive oil
  • 10 sprigs of chives, chopped
  • A few drops of hot sauce
  • 1 egg yolk
  • A few gherkins pickles, chopped
  • 10 ml (2 tsp) whole-grain mustard
  • Salt and pepper to taste

  1. Mixture of ingredients:
  2. Preparation of the meat:
  3. Finalization:

Product mentioned in this recipe

Additional Questions & Answers to the Recipe for Spicy Beef Tartare with Sumac

Q: What type of meat do you specifically recommend for this tartare recipe?
A: For tartare, it is essential to use very high quality meat, fresh and prepared the same day. Filet mignon is often favored for its tenderness and low fat content. Flank steak is also an excellent choice for preparing beef tartare. This cut is popular for its slightly firmer texture and strong flavor, which can add an extra dimension to the recipe.

Q: Can we prepare the tartare in advance?
A: It is best to prepare beef tartare just before serving to ensure freshness and food safety. If necessary, you can prepare the ingredients in advance but only mix them shortly before serving.

Q: What alternatives to sumac can I use if I can't find one?
A: If sumac is not available, you can try using a little lemon or lime zest for a similar tangy effect, although the unique taste of sumac is difficult to perfectly replace.

Q: Is this tartare suitable for a specific diet?
A: This tartare is suitable for a gluten-free diet, provided that all ingredients used, such as mustard or sauce, are checked for compliance. For vegetarian or vegan diets, adaptations are necessary, for example using plant-based meat substitutes.

Q: How to ensure food safety when preparing beef tartare?
A: Be sure to buy meat from a reliable supplier, keep it refrigerated until ready, and use clean utensils and countertops. It is also advisable to consume the dish immediately after preparation.

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