Making Beef Tartare Like a Pro Chef!

Рет қаралды 146,819

Жыл бұрын

Today we are going to be making Beef Tartare like a Pro Chef! It is a very quick and easy
My Cooking Course: james-makinson-s-school.teach...
Tartar Sauce Video: • Homemade Tartar Sauce ...
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Beef Tartare:
Servings 3 to 4 people.
1 small shallot, diced
1 tbsp Dijon mustard
15ml Worcestershire sauce
2-4 drops of Tabasco
50g ketchup
25g cornichons, chopped
25g capers, chopped
A small handful of flat-leaf parsley chopped
250g beef tenderloin, minced
salt and pepper
To serve:
4 quail eggs wash and clean shells
8 to 10 thin sliced croutons, olive oil and salt Maldon.
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Пікірлер: 600

@ChefJamesMakinson Жыл бұрын

Don't forget to Subscribe and here is another recipe for Tartar Sauce! kzfaq.info/get/bejne/r82am5mkzbOWXWg.html

@philipp594 Жыл бұрын

Try adding some miso paste, lemon juice and zest.

@dgh25 Жыл бұрын

The meat should be scraped, not cut ;)

@boyle_seo Жыл бұрын

As a Korean who occasionally eats raw beef(육회), I am happy to learn about other countries’ raw beef dishes.

@user-pf4rj3rt3k 11 ай бұрын

As North Thai we always do row beef too. But ours recipe will shock you all. I will let them try yours. If you wonder how ours dish be cooked. m.kzfaq.info/get/bejne/oMWhdNaDr5iZk6M.html Ps. Only this clip has english subtitle.

@ThingsThatIDo 10 ай бұрын

As an American, you will find that there are a lot of us that like dishes such as these.

@cray97w36 9 ай бұрын

We in poland eat a lot of tartare while drinking but that here is not a tartare

@akvavit0 4 ай бұрын

Beef tartar is one of the most common starter dishes in Sweden at least. I do not know about other European countries. I usually want mine with horseradish, beetroot, capers, onion, Dijon, and an egg yoke, absolutely delicious. But, small rant, if i order it from a restaurant please do not present it unmixed, my plate is not a mixing bowl.

@LeJobastre1215 Ай бұрын

@@akvavit0It's literally French

@developer929 7 ай бұрын

Im originally from slovakia but live in czech republic where beef tartar is literally served in every pub. When I make it I use the same ingredients, there are some differences tho: Instead of cutting the meat, we usually use the sharp edge of the knife to scrape it which produces extremely tender texture. As for the bread - that is usually a thicker slice of bread that gets deep fried and before you put the tartar on, u should rub it with fresh garlic clove (I like to ocassionaly do galric confit instead of a fresh one)

@sophiaisabelle0227 Жыл бұрын

We appreciate your effort and hard work, Chef James. God bless you.

@ChefJamesMakinson Жыл бұрын

Thank you so much!

@NazriB Жыл бұрын

Lies again? Steak Tartare vs Roti John

@theprousteffect9717 Жыл бұрын

This is easily the most appetizing tartare I've seen! I'm obsessed with sour and salty condiments and love everything going into that. Lovely presentation, but not too fussy. Thank you for sharing, I will definitely make this.

@thunderbirdha6913 Жыл бұрын

Great recipe and really nice to see you cooking again! The reaction videos are fun too, but personally I enjoy these proper cooking videos the most. :)

@babwin Жыл бұрын

I love that your channel is so much educative. It's not only recipes, it's tips on how to, and very important hygiene and safety recommandation. Tartare, or Americain like we say in Belgium, is one of my favorite dish since I am kid. Here we eat it with chips or in sandwiches. Keep going !

@ChefJamesMakinson Жыл бұрын

Thank you I will! :)

@Dr.Nagyonfaj 3 ай бұрын

Best tartare I ever had was in a lovely restaurant on La Grande Place in Belgium. It was called "Toast Cannibal".

@dominikwitczak1655 Жыл бұрын

Great video, suprisingly the recipe is very much different to how my family prepares tartare in Poland (used to be very pupular during the Peoples Repulic era) Some key changes: 1. We usually grind our mear 2 to 3 times. The texture becomes really smooth. 2. We use just gherkins + onions (sometimes capars + anchovies) 3. We season the tartare with maggi sauce (its a salty umami sauce), pepper and hot paprica powder. 4. We often prepare it really spicy. When preparing tartare for holdays - we are preparing often a very large batch for the whole family - we sometimes blanche the meat in boiling water, to kill some of the bacteria on the outer layer of the meat. Because we grind the meat and because there is much more volume of the meat than there is surface - the cooked outer layer is not noticable in the end product :) Thanks for the video.

@ChefJamesMakinson Жыл бұрын

Interesting recipe! I will have to try it! :)

@agnesmeszaros-matwiejuk8783 Жыл бұрын

That’s exactly how my mom makes it in Serbia at home. Except the anchovies (as she’s allergic to fish), and capers (somehow no one is really fond of it in the family). If we make more for the holidays my mom portions it in smaller batches and freezes all except the one we consume that day. Actually, after defrosting we almost never had discoloration of the beef but was also consumed immediately.

@alexarsy1015 Жыл бұрын

Good to see you back in the kitchen instead of reaction videos ! I tried some of your recipe and they are amazing. My favorite was the carrot cream, it was unbelivable ! The star anis and cinnamon where two things i would have never tought about but they brought it to another level.

@ChefJamesMakinson Жыл бұрын

Thank you!

@CookingWithNeighbors Жыл бұрын

Hi James it was very nice watching you in the kitchen. This looked so great. Thank you James. Hope you have a wonderful weekend.

@ChefJamesMakinson Жыл бұрын

Hey Jerri-ellen! Thank you! I hope you and the family are doing well!

@Sheggor Жыл бұрын

I had an extremely similar (down to the plating) tartare in a restaurant called Botania in Madrid, and it was amazing! It's really different from the French/Belgian recipe I'm used to, which typically uses mayonnaise instead of Ketchup as a binder. This is definitely a keeper!

@sweeneyud3396 Жыл бұрын

Here in Slovakia in pubs you won`t get a binder i thing.. just a meat with egg yolk on top of it some garlic for your bread some chili maybe a ketchup on the side (not mixed in so you have a option) maybe some additional vegetables. I like it that way but this looks great too.

@greenblack6552 Жыл бұрын

I love this new format. The editing and voice over are really nice and make this video very pleasant to watch.

@ChefJamesMakinson Жыл бұрын

I'm glad to hear! :)

@Thor_Asgard_ Жыл бұрын

I love a good beef tartare and really enjoy making it myself. I only use charlottes, dijon, olive oil, a bit of worchester, salt, pepper 1 Egg yog and parsley.

@craigbrown5359 6 ай бұрын

Most outstanding!...my favorite dish at the german club I played soccer at served raw hamburger sandwiches with butter, slice of onion, on rye....was so good!!!

@belix1075 Жыл бұрын

Love to see a recipe vid every once in a while! This one also felt like a step up in terms of production, great stuff. My family always has some Carpaccio on the second day of Christmas which I love but strangely I don't think I've ever had Beef Tartere so I'll give this a shot for sure when the occasion is right!

@ChefJamesMakinson Жыл бұрын

Thank you!

@christophergreeff9879 Жыл бұрын

Wow! Love the production value in this vid! Awesome recipe too, well done chef.

@ChefJamesMakinson Жыл бұрын

Thank you!!

@tasorodri Жыл бұрын

Nice, I've done beef tartare a few times and it has always came out nice, it's also one of those dishes that looks extremely fancy so it's cool to surprise a friend. Will have to done it again to try your version.

@rudensjausmas2640 8 ай бұрын

Great video, I'm excited to try this out. Surprisingly, the best tartare I had was in a bar called "Stadtboden Original Wiener Bierkultur" in Vienna, Austria. The perfect snack!

@Shaosprojects Жыл бұрын

I’m loving these recipe videos!

@ChefJamesMakinson Жыл бұрын

I'm glad! :)

@peterschutzek325 Жыл бұрын

Beef Tartare. I love it. And as a german I am used to eat raw meat.

@BosleyStarr Жыл бұрын

Wow I've mainly watched a lot of your reaction videos, your instructional recipe style is awesome, going to have to watch your other ones now. Thank you James.

@ChefJamesMakinson Жыл бұрын

I'm glad to hear that you like this style I'm trying something new!

@jonmorrow1291 8 ай бұрын

Great recipe, I made it this evening and it went well. Tip from a Brit for the pronunciation - Worcester Sauce is pronounced "Woo-ster" with a short "oo" sound.

@knownothing5518 Жыл бұрын

Yuuuuummmmmmm! My grandma makes this often and has handed her recipe down in the family. Absolute banger of a dish!

@ChefJamesMakinson Жыл бұрын

😉

@OmarKhayam82 Жыл бұрын

What's your grandma recipe buddy? I have two recipes from Poloish and hungarian...and try to make the best. Cheers!

@Michael_Courtney Жыл бұрын

I like your videos...but ketchup in beef tartare...no! I think egg yolk is necessary. You are eating raw beef..don't be shy.

@SuperSomphon 3 ай бұрын

Agreed, the ketchup really turned me off for this recipe.

@Nakasharal 2 ай бұрын

Ketchup is one of the basic ingredients in beef tartare at least in continental Europe. You’ll get it in michellin restaurants here.

@Michael_Courtney 2 ай бұрын

@@Nakasharal Interesting. I've made Gordon Ramsay's and Alton Brown's steak tartar. They are pretty similar and no ketchup.

@AkshayKumar-yn4wc Жыл бұрын

Will try it out this weekend

@ChefJamesMakinson Жыл бұрын

I hope you enjoy it!

@inspectahdick2406 Жыл бұрын

Love the recipe videos, please keep them coming!

@ChefJamesMakinson Жыл бұрын

I will!

@TheEternaut Жыл бұрын

Looks delicious! Congratulations Chef!

@ChefJamesMakinson Жыл бұрын

Thank you!

@ksp-crafter5907 Жыл бұрын

⚠Small tip for food safety: Rub a whole (raw) clove of garlic on the already cooled slices of bread. The antibacterial components of garlic can at least significantly reduce the chance of food infections!

@snowcrashshaftoe Жыл бұрын

Nice video as always!! now i have to try and prepare this tartar

@ChefJamesMakinson Жыл бұрын

I hope you like it!

@xZuunes Жыл бұрын

Very nice job Chef.

@ChefJamesMakinson Жыл бұрын

Thank you!

@calebchristensen1117 Жыл бұрын

I've been wanting to make this for a while now. I think this is my sign to finally do it.

@ChefJamesMakinson Жыл бұрын

😉

@fan.80s_90s Жыл бұрын

Beef tartare really reminds me of that episode from Mr Bean when he tried to eat beef tartare for the first time on his birthday.

@ChefJamesMakinson Жыл бұрын

Haha I've never seen that episode.

@annemarizzotto Жыл бұрын

Your cooking videos are so calming but also full of greats tips ! :) As a french person, even if this recipe is one of my classic order at small local restaurants in France (with some crispy french fries on the side), I never considered cooking it myself, but your video actually makes it accessible technique wise so I will definitively try to do it myself when I can get my hand on the proper cut of meat (and can afford it ahah) ! I love your reaction videos so much but I hope you'll never stop doing cooking videos ! ^^

@ChefJamesMakinson Жыл бұрын

Merci beaucoup Anne-Marie! it is easy to make but you do have to be careful making it.

@annemarizzotto Жыл бұрын

Do not worry, I will be a good student and not food poison myself ahah! I know raw meat is very risky ^^ !

@sobanek1971 Жыл бұрын

Thanks, in Poland where I am from it is very common dish but mostly we don't add ketchup and parsley. Most of all we add onion or shallot, pickled cucumber, sometimes pickled mushrooms (not button but wild like porcini) egg yolks, mustard and kinda Worcestershire sauce also some people like to add very fine diced anchovies. For plating or dressing like you like to call it I suggest to use steel rings :)

@ChefJamesMakinson Жыл бұрын

Thank you! Yes, just about every restaurant here use rings to plate beef and tuna tartare, I like to do something a bit different.

@agnesmeszaros-matwiejuk8783 Жыл бұрын

The best tartare I’ve ever eaten was in Poland and prefer that version over the one with ketchup and capers. Everywhere in Denmark I tried the dish they made it too sweet for my taste.

@sobanek1971 Жыл бұрын

@@agnesmeszaros-matwiejuk8783 next time you will be in Poland i can make it for you, i am Masterchef in beet tartare with one secret ingredient :)

@agnesmeszaros-matwiejuk8783 Жыл бұрын

@@sobanek1971 thank you! That is a nice offer :)

@Allocution_TK Жыл бұрын

This looks pretty awesome. Definitely going to have to try it out soon.

@ChefJamesMakinson Жыл бұрын

I hope you like it!

@continental_drift Жыл бұрын

I love a Blue Steak so Beef Tartare is a natural choice for me but unfortunately not many restaurants serve it.

@Saftblandare 5 ай бұрын

This is is a great recipe, people are so afraid of tartare but not sushi (weird). My tartare is vere similar with the difference of not using ketchup. Instead I mix egg yolk with Dijon, tomato pure, cognac, tabasco and emulsify with olive oil for a dressing. Also tarragon,chives and parsley for herbs Im loving that you are showing a proper tartare. My absolute fav but so hard to find anyone doing properly

@DuxLindy Жыл бұрын

sourcing the meat from somewhere impeccably clean is the hardest part with this! still, one of my favourite recipes. really good content, James

@ChefJamesMakinson Жыл бұрын

I know what you mean, the market next to me is not the most hygienic. Handling cash and other types of meat without changing their gloves!🙄

@WOODY-ht7sk Жыл бұрын

It's so nice~ thx for sharing

@Spyder2384 Жыл бұрын

Never had beef tartare before but I've always wanted to try it. I should make this sometime.

@Mister6 6 ай бұрын

Thanks chef! This is one of my wife's favourite dishes. I like forward to surprising her when I make it

@ChefJamesMakinson 6 ай бұрын

Hope you enjoy!

@Human000001 5 ай бұрын

I used to work at a restaurant in Toulouse, France, and one time the chef had made some beef tartare and told the personnel to take some if they wanted. (I guess he had either made too much for the customers, or maybe he just wanted to spoil his employees a little bit) Me, being fairly new to working in restaurants, had no idea what it was at that time. But damn, it's really really good. If you don't feel comfortable doing it yourself, I can strongly recommend it at a good restaurant, if you ever have the opportunity.

@thecarblord963 Жыл бұрын

thank you chef, been thinking perhaps i should try/ try making this. guess I will now

@ChefJamesMakinson Жыл бұрын

I hope you enjoy it!

@lewismaddock1654 Жыл бұрын

Thank you so much for this!

@ChefJamesMakinson Жыл бұрын

You are welcome!

@CoffeeggSPWL 4 ай бұрын

Thank you chef James for the advices. I use to work in a michellin star restaurant and running the cold section, my everyday was finely chopping mutton legs and slicing a sashimi grade Pollock during the summers that would sell like crazy and this video just brings me back all those memories. I left that restaurant and are now working in a different style not michellin but chopping shallots and chillies into the finest brunoise became second nature to me.

@ChefJamesMakinson 4 ай бұрын

you are welcome! I know what you mean, on the one hand I miss a busy service but on the other 18 hour days don't appeal to me haha

@akashdsouza7759 Жыл бұрын

Love the video Chef James. I'd love to see more of these videos than the reaction one's

@ChefJamesMakinson Жыл бұрын

Little by little

@RR-jy9fu Жыл бұрын

I love how you use a single plate for the prepped ingredients unlike most chefs. I can never chop any type of leaves/herbs without causing them to bleed on my board though lol

@ChefJamesMakinson Жыл бұрын

Thank you!

@pomptonqueen Жыл бұрын

This looks absolutely delicious. I am guessing mine will be a bit more rustic (my knife skills are nowhere near yours), but I can live with that. Thanks for another great recipe.

@CrAzY__SaM Жыл бұрын

Hyy would love some dishes for vegetarians too 😅😅. Love your clear and concise approach and the tips especially ✌🏻️

@malasangpinoychannel Жыл бұрын

woww i will try your recipe cheff ..Loved this

@ChefJamesMakinson Жыл бұрын

I'm so glad!

@sainyamsvlogs Жыл бұрын

I’m following the recipe with you I think it’s turning out good

@ChefJamesMakinson Жыл бұрын

I hope you like it! :)

@sweeneyud3396 Жыл бұрын

Nice another recipe to try again from you! Keep it going Chef

@ChefJamesMakinson Жыл бұрын

Thank you!

@no_one01-5 Ай бұрын

I LOVE beef tartare! Thank you for giving a tip about the meat.

@ChefJamesMakinson Ай бұрын

You are so welcome!

@thelastgizzard2933 Жыл бұрын

Thanks James.

@ChefJamesMakinson Жыл бұрын

You're welcome!

@carlobeast4881 Жыл бұрын

Tiene una pinta espectacular! I love the fact that we live in the same country, so I know that I can find all the ingredients that you use hahaha. Keep it up with the amazing work

@ChefJamesMakinson Жыл бұрын

Gracias!

@brick6347 Жыл бұрын

Needs good meat. Friend of mine once got some tartare from a supermarket. He left it a bit long in the fridge, so decided rather than waste it he'd make cutlets. They were still bright red after being fried! Dyed red! Buy a meat grinder, or buy from a butcher and get them grind it.

@nicolasdangleterre5515 7 ай бұрын

Hi James I love some good beef tartar and also made some quite often. Instead of some shallots i use spring onions and also replace the ketchup with some smoky BBQ sauce for the extra flavour. Would be nice to have your opinion on this. Have to try it with quail eggs though 😮 For a little extra, i use a splash of fine whiskey to round it up 😋

@spi5y Жыл бұрын

I really love Dijon mustard but I'm always careful when using it for cooking. I've been to a lot of restaurants here in Sweden where they serve a béarnaise, adding Dijon mustard and making it taste awfully pungent. I don't know if it turned into a trend or something along the way, maybe just because they believe it will turn into a luxurious product. Loved the video by the way. Hope it tasted as good as it looked!

@jerzyjablonski1432 11 ай бұрын

Interesting to see how other nations eat it. Tartare is pretty popular in Poland and in general east Europe (we call it tatar from Tatars who were part of Mongol Empire). But it is served bit differently. It is often made from silverside but also tenderloin. We serve it as is, only seasoned with salt and pepper and a bit of rapeseed oil. Eggyolk, cornishons, and onion (not shalott) and pickled forrest mushrooms are used but all are added on the side, never mixed so you can taste meet either alone or with one of other ingredients, mix it etc. Often we make small "volcano" with eggyolk on top as lava and additives on sides.

@erichildebrandt9490 11 ай бұрын

As far as the toast goes, I’ve only been served fresh bread, sliced, for my tatar in Eastern Europe. They do not add salt, but instead, you get a pile of salt flakes (or in the US, kosher salt). Then quail egg is served in the same manner. It is an amazing appetizer that America is sorely missing.

@UnlimitedPepsi Жыл бұрын

Definitely use high quality fresh meat for this. Not only will it reduce the risk of food poisoning but it will taste so much better. Even someone with a poor palate will be able to tell the difference between a fresh high quality grass fed and finished cut vs. a conventional supermarket cut.

@landinhToronto Жыл бұрын

So good yummy thank you for sharing my friend

@evansphenomenal Жыл бұрын

Definitely going to try this! Last time I made one was a few years ago!

@ChefJamesMakinson Жыл бұрын

I hope you like it!

@mattso7465 Жыл бұрын

I actually had this for the first time in a restaurant a few years ago. It was actually really good! I had no idea it was a real dish for a while, after seeing that Mr Bean Episode! Also, I would love to see you review one of the "Iron Chef Dad" videos! (The ones with Susur Lee and his Son) I find them very wholesome and entertaining.

@peekay4 Жыл бұрын

OMG I've eaten at few of Susur Lee's restaurants but didn't realize he's "Iron Chef Dad" until seeing your post just now!!!

@kyjanek Жыл бұрын

I also like the version from Hungary where you add the paprika sauce (spicy one) to the meat and baked slices of paprika as decoration. I really like this recipe (and the sauce Worcestershire is new), only struggling with plating. A lot of restaurants would plate tatar in a perfectly round form and i never know how they do it? ;)

@ChefJamesMakinson Жыл бұрын

they use rings to pate it, but very single place does the same and I like to do something a bit different.

@solo2427 Жыл бұрын

you're such a nice chef, love your videos. Cheer

@ChefJamesMakinson Жыл бұрын

Thank you so much!

@ah2522 Жыл бұрын

americans: "tHe beEF is rAw"

@ChefJamesMakinson Жыл бұрын

😂

@WildWing-wl7nj 4 ай бұрын

Very good recipe.

@jonathanoakley88 7 ай бұрын

ive been eating raw beef (including liver) for over 5 years, from the local super market, walmart, local butcher shop. I eat sashimi as well. Never ever became sick from it and my blood work is picture perfect. Don't eat raw ground beef, pork or raw chicken though. That CAN make you sick. I often freeze my meats and let them unthaw first and rinse the surface with water and pat dry.

@alexwtf80 Жыл бұрын

This is another of my favorite dishes. I do a slightly different recipe: no pickles, no ketchup (wtf? I was really surprised by that), senape (mustard - not the sweet one), garlic and some lemon juice. If I want it extremely tasty, sometimes I add a beat of anchovy paste. The rest is the same. One thing I would like to add: hand grinded meat is really different in texture from machine grinded meat. It's quite important to use hand made grinded meat. In Italy, most butchers will do that for you if you ask nicely and in advance.

@ChefJamesMakinson Жыл бұрын

ketchup is one of many ingredients used in the kitchen.

@alexwtf80 Жыл бұрын

@@ChefJamesMakinson sure, I was just really surprised to see it in a tartare

@PiotrMys Жыл бұрын

Fantastic James, I love beef tartar but never made my own - i like a bit thicker pieces in general, because if the beef is amazing (and here in switzerland we get amazing quality beef fillet) then I feel like feeling the texture a bit is a great thing. Thanks for this video, will make my own very soon :D

@ChefJamesMakinson Жыл бұрын

I hope you enjoy it!

@dilofozaurus8332 Жыл бұрын

A well prepared tartare is the best food EVER

@ChefJamesMakinson Жыл бұрын

😉

@mikeyg2178 Жыл бұрын

7:05 thank you for the advice with the mustard, I'll wear Tabasco sauce but I don't really go out of my way to use it, the mustard seems better.

@RFGSwiss Жыл бұрын

WOW. looking great!

@ChefJamesMakinson Жыл бұрын

Thank you!

@TaciturnTerror Жыл бұрын

Had some Mett here in Germany. Was pleasantly surprised how good raw meat can be if done right. But that bring said, it's always such a joy to watch a master working on his product. Always wanted to be a professional cook, but life lead me on another path. Still love cooking. 😅

@ChefJamesMakinson Жыл бұрын

be thankful that you didn't, its not the life for everyone. :)

@israelquezada9936 Жыл бұрын

I've never tasted raw meat, only fish. There are some farms around here that sell fresh beef, like just killed that same day, so I'll try and make this recipe. Great video as always, James!!

@ChefJamesMakinson Жыл бұрын

Hey Israel! It's not a dish for everyone, as you are dealing with raw meat. I have seen some Japanese places cook chicken to temp like a steak which for me is very strange 🤔

@danielhall9965 Жыл бұрын

looks great Chef James, i hope you are having a good day ❤😊

@ChefJamesMakinson Жыл бұрын

Thank you! I hope you are doing well too!

@danielhall9965 Жыл бұрын

@@ChefJamesMakinson Yes thank you James ❤️

@v42dyk36 Жыл бұрын

🤤 ohmy this is so good dude🤙

@ChefJamesMakinson Жыл бұрын

Thank you!

@pedroV2003 9 күн бұрын

It's been so long since I've had steak tartare. Looks great. Still hoping to see you cook up some Callos a la Madrileña.

@jumperpence Жыл бұрын

Classic recipe! Absolutely delicious. I made this last night with a fillet tail from my butcher. I prefer the meat a little courser though.

@anitaseibert3376 Жыл бұрын

When I make steak Tartare I buy a very fresh cut of beef from my local grocer (who have an in house butcher), slice off all of outer beef and use only the inner untouched meat; that way I know that it has not been cross contaminated. Alternatively, I have briefly seared all outer sides of the beef and proceeded with the recipe. This gives it an added depth of flavour. I prefer to keep my Tartare very simple, with finely diced onion, an egg yolk, fresh ground pepper and a little bit of mustard. Adding Worcestershire, herbs and other ingredients are optional.

@Saito57G Жыл бұрын

Spectacular! Such a simple (in terms of ingredients, tho it requires patience a lot of patience and skill) and tasty recipe! I am not too familiar with the cuts of meat or rather meat parts but the best tartare I had was made with hand chopped beef knuckle (at least I believe that's what the part is called?) with addition of mustard seed, chantarelle mushrooms and of course raw egg yolk - also pickled red onions as garnish. It was also so mesmerizing watching the chefs just hack away at meat using those large cleavers :D

@ChefJamesMakinson Жыл бұрын

It is easy you just have to keep everything cold

@krzysztofmazurkiewicz5270 Жыл бұрын

OK, ill admit its a bit different to what im used to ;) Also i usually buy already processed meat that is for tartare just to be sure its safe. As for added ingridients im using shallot, mustard (sometimes normal, sometimes dijon), cornichons as well. But as sauces im going with a some olive oil, then maggie, a bit of soy sauce, and i also always add the egg yolk. And than some pepper for taste. Skipping salt as usually soy sauce does the job. That said im not sure how exactly do the capers taste like so need to check if they would be ok with my taste ;)

@agnesmeszaros-matwiejuk8783 Жыл бұрын

I also prefer your version, I like it a bit on the saltier side. I don’t like the capers and the ketchup, rather mayo/egg yolk with mustard. Everywhere I tested (except Poland, Hungary and Serbia) was rather the sweeter version, and it’s not my cup of tea. (My mom being allergic to fish, the anchovy sauce was never used at home anyway.)

@Sr19769p Жыл бұрын

Hi, James. I didn't think about steak tartare; I've been racking my brains all day as to what you would be making. Nice with frites fried in duck fat, plus the leftover meat makes a great steak haché. We used to do tuna tartare and duck tartare where I used to work. I love how you point out the importance of hygiene. 'Where I Used To Work', hygiene and temp control of raw produce for said tartares was not the chef's priority. I'll leave it there; you don't want to know.

@Emielio1 Жыл бұрын

Great recipe! I love anything raw (even bits of raw minced meat from the supermarket... and I haven't gotten any food poisoning so far *knocks on wood*) , so I'm definitely going to give this a try. I've also been thinking to make like a Mexican-style beef tartare with pickled jalapeños, diced habanero and cilantro and cumin and such, which might also be great!

@ChefJamesMakinson Жыл бұрын

I hope you like it!

@TheOrzeu Жыл бұрын

I love beef tartare, but I like to have all these ingredients on side, I like to customise beef tartare in my own way.

@timc3600 10 ай бұрын

Looks fantastic

@ChefJamesMakinson 10 ай бұрын

It was!

@Grizzlox Жыл бұрын

This is very similar to the preparation for beef ceviche, which is absolutely divine if prepared correctly (and with plenty of cilantro, of course)

@Philipk65 Жыл бұрын

Love steak Tartare, now I have a reliable recipe to follow, thanks James

@ChefJamesMakinson Жыл бұрын

Hope you enjoy!

@rauleli Жыл бұрын

More like this videos, please!! I would try this recipe with a little twist, using chipotle juice (the one that comes in the cans of chipotle chilly) instead of tabasco. Thanks for sharing! Saludos!

@ChefJamesMakinson Жыл бұрын

Gracias! :)

@celcius8543 Жыл бұрын

it looks good 🤤🤤

@ChefJamesMakinson Жыл бұрын

it was!

@CHEF2077 Жыл бұрын

James this made me so insanely hungry! It looks delicious!

@ChefJamesMakinson Жыл бұрын

Thank you!

@sergelemay1369 Жыл бұрын

I get tartare every time I go to France, but for some reason never considered making it from scratch. The sushi effect, I suppose. Thank you for the recipe. Very authentic as far as I know - making this next weekend.

@ChefJamesMakinson Жыл бұрын

I hope you like it!

@BreakerBeat 11 ай бұрын

Tartare is one of my favourite dishes, in Denmark we usually call this version the "french tartare". More traditionally in Denmark, we don't blend any ingredients with the meat. Instead, we put the meat on top of rye bread (the Danish kind, it is very dark bread, very different from normal bread and has a slightly sour, bitter taste and very firm, almost crumbly texture). Sometimes there is smeared a bit of "rygeost", a caraway flavoured, smoked creamy cheese on the bread. Then we top it with a generous amount of capers, raw onions, and a big amount of grated horseradish. Lastly, of course a raw egg yolk is added. It is common to slice a single raw onion ring and put the egg yolk inside it for presentation. Garnish with cress. Denmark is of course mostly known for our "smørrebrød", or "open sandwiches", which is rye bread with layers of topping, so this is way of making tartare kind of resemble a more traditional way to build such a dish in Denmark. But both ways are, of course, delicious.

@ChefJamesMakinson 11 ай бұрын

very interesting! The next time I visit Denmark I will have to try it!

@lm5050 Жыл бұрын

Really good video on the classical french style Tartare I would expect to order in a restaurant. Would love to see how they make a ceviche in Spain

@ChefJamesMakinson Жыл бұрын

😉

@supersloth4635 Жыл бұрын

This is my favourite food. 😍

@Mark-nh2hs Жыл бұрын

Totally agree about hygiene and best quality to prevent getting ill and is important factor when making steak tartare.

@ChefJamesMakinson Жыл бұрын

it is very important!

@AfterCovidthefoodchannnel Жыл бұрын

Looks really good the beef tartar that you made friend! Like a lot how you prepare it! See you 🦇

@ChefJamesMakinson Жыл бұрын

Thank you!

@leidarstjarna8132 Жыл бұрын

I really like how we made steak tartare in my family home: just onions/shallots, cucumbers pickled in brine, a yolk, little bit of oil, salt and black pepper. But now I would like to try it that way. I have to admit I am a bit skeptical about the ketchup. I rarely ever have it at home; it’s just… boring?

@ChefJamesMakinson Жыл бұрын

make a smaller portion and see!

@jamiemahmud9944 Жыл бұрын

Even though its early, gave a like cause this channel is really good content. Ill have to try this out even though i always feel skeptical whether it works out or not.

@ChefJamesMakinson Жыл бұрын

Don't do it if you're not sure