Beef Round Tartare

Well, today Prymitywna Kuchnia used a meat grinder for the first time. An electric meat grinder. A seriously professional bit of kit, oh yes 🙂 And since my parents had come to visit (tomorrow the school is putting on a slightly belated Grandparents’ Day performance), I thought there was nothing like sharing a proper steak tartare with my dad.

Except that my favourite butcher’s only had beef round today. They didn’t even have eye of round, let alone fresh fillet. Hence the idea of using the grinder. So this isn’t the kind of tartare I like best, but a minced one. Thoroughly minced, some 9 times.

Spicy, too, with jalapeños and my favourite tartare addition: anchovy-style herring. It turned out nicely. Very tender thanks to all that mincing. Almost like a spread, really. Dad and I polished off our generous portions at rabbit speed 🙂 So I heartily recommend it!

PS

Please stop asking about this. Yes, I take the photos quickly, before eating. My dishes don’t get a photo shoot, because they’re meant to be eaten (that’s the main reason I make them), not photographed 😉

At a glance:

Preparation time: 20 minutes

Serves: 2 people

How many calories: you’ll have to ask KaTarzyna 😉

Ingredients for spicy (very spicy) beef round tartare:

• 450 grams of beef round, in one piece
• 2 hen’s egg yolks
• 16 pickled jalapeño peppers (from a jar; they’re sliced, so I mean 16 slices)
• a small jar of anchovy-style herring in oil
• 3 large shallots
• salt
• ground black pepper
• olive oil 

How to make beef tartare with anchovy-style herring and jalapeños:

I washed the meat very thoroughly and cleaned it of fat and membranes — by which I mean trimmed them off. First, I put the meat alone through the grinder’s finest setting 5 times. Then I ground it another 4 times, adding the shallots, cut into pieces, as I went. I transferred the prepared (minced) meat to a deep bowl.

I finely chopped the jalapeños and anchovy-style herring. I added them to the meat, seasoned generously with pepper and lightly with salt, and added a tablespoon of olive oil and two hen’s egg yolks. I mixed everything very thoroughly by hand into a uniform mixture. I tasted it to check the seasoning. And voilà. The beef round tartare is ready.

I make it quite differently from my classic and all-time favourite beef fillet tartare, because I think I’d struggle to chop the beef round finely enough. Fillet is much more tender, after all.

Anyway, the dish is ready. Enjoy!

.