French tartare is on the list of 25 must-try dishes before you die.
Would you believe that in France there is a dish prepared and served from slices? beef live 100%?
Indeed, tartare or steak tartare is considered a specialty of the French, consisting of raw beef thinly sliced or ground and served with raw eggs.
Famous French specialties. (Illustration)
Precisely because it is served when the meat is completely raw, tartare is somewhat picky, even causing two opinions. Some people are afraid of uncooked ingredients, others think that once they have a taste, they are only “addicted”.
According to some information, tartare originated as the food of warriors who had to travel all day on horseback, then became a favorite dish of the French from the early years of the 20th century, thanks to the early years of the 20th century. exile kitchen.
When it came to France, this dish quickly became a favorite. (Illustration)
Arriving in France, tartare became popular with the upper classes, which meant that it was prepared in the style of luxurious French cuisine.
Today, you can find tartare on the menus of high-end restaurants, steakhouses and French dining establishments around the globe.
Tartare undergoes meticulous and delicate processing. Since it is not cooked by heat, this dish requires ingredients to be very fresh and of excellent quality. The favorite meat is usually beef tenderloin with the fat removed or if any tendons are present.
Beef must be fresh and of excellent quality. (Illustration)
The beef is then cut into long and thin strips, then further cut into smaller and smaller pieces, which are finally beaten to the right consistency.
In the next stage, the chef will marinate the beef with wine or a brandy, or simply lemon juice to cook the ingredients quickly without losing the typical flavor of the meat. live cows.
Beef is marinated with wine or lemon juice. (Photo: AUBRIE PICK)
Some of the seasonings used to flavor this dish include chopped parsley, capers, onions or shallots, paprika, and anchovies. Everything is mixed well until all the flavors are blended together, ready for the tartare to be presented on the plate.
Tartare is meticulous from processing to decoration. The pieces of beef are compressed into a cylinder about 2cm high, with an egg yolk on top, decorated with onions and shredded chives to create an extremely beautiful and delicate whole.
This dish is served with bread and some other vegetables.
The tartare is beautifully decorated.
After enjoying, many people feel surprised because this dish is very satisfying. If you come to France, do not give up 1 of the 25 must-try dishes before you die as suggested by Huffpost.
According to VTC
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