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.ua-cam.com/video/j_qAsRJ25co/v-deo.html Ps. Only this clip has english subtitle.
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)
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.
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. :)
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.
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.
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 !
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.
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!!!
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!
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.
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.
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!
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 :)
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.
Many, many years ago, my parents took me on a trip to Paris, and I had steak tartare at the Café de la Paix. I loved it, and this version looks even better!
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? ;)
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 ;)
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.)
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
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.
Ich hab noch nie jemanden beim Fleischer / Metzger sagen hören "durchgedrehtes Schweinefleisch bitte".. x'D Vielleicht kenne ich es aber als deutscher aus dem Nordwesten einfach nicht anders
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. 😅
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.
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
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
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.
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 😋
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.
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.
⚠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!
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.
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.
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!
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.
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!!
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 🤔
and myself, I use olive oil as the binder, ketchup or mayo would bother me, as I like the plain meat flavor the most. Matter of personal preference, but you know, I will try with ketchup, just to be openminded :) Thank you for teaching us, James, you are nice to watch.
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.
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!
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.
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 ! ^^
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 I'm sure I will. I make a tuna tartare. I use the tuna belly, cilantro, avocado, red onion, tomato, and jalapeno. It's an excellent summer appetizer.
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.
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?
James, loved the presentation. I’ve always been good with most sushi, but always had reservations about tartare. I’m going to try out your recipe. I was also intrigued by your using the head piece of the tenderloin. As a cook, that’s one of the problematic pieces when breaking down a full loin. Also, I never knew Worcestershire was anchovy sauce. Great video and thank you.
Thank you! it's the piece that they gave me, but its easy to break down. I will have to get a full tenderloin and make a video on how to break it down..
@@ChefJamesMakinson I know how to break it down, but it takes extra time when you’re on the line. I still enjoy your recipe. Maybe the tail would be better and easier.
Thank You, goodness me! Finally real food. As a child i should have been eating only that one dish and i would not have bad teeth and floaters in the eyes, no belly either.
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.
Nice . I've always been a bit uneasy about making my own Tartare (or any kind of raw meat or fish dish) . A few recipes , I've seen were not be as clear about temperatures and cross contamination . They too often are just a list of stuff to mix . I'll definitively try it with the sauce . Thanks
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
Don't forget to Subscribe and here is another recipe for Tartar Sauce! ua-cam.com/video/ygjh6shM2-4/v-deo.html
Try adding some miso paste, lemon juice and zest.
The meat should be scraped, not cut ;)
As a Korean who occasionally eats raw beef(육회), I am happy to learn about other countries’ raw beef dishes.
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.ua-cam.com/video/j_qAsRJ25co/v-deo.html
Ps. Only this clip has english subtitle.
As an American, you will find that there are a lot of us that like dishes such as these.
We in poland eat a lot of tartare while drinking but that here is not a tartare
@@akvavit0It's literally French
@@LeJobastre1215 duh
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)
I think a garlic confit or a roasted garlic would taste better as it’s mellow flavor won’t be too strong, also how do you makes yours?
We appreciate your effort and hard work, Chef James. God bless you.
Thank you so much!
Lies again? Steak Tartare vs Roti John
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.
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. :)
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.
Interesting recipe! I will have to try it! :)
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.
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 !
Thank you I will! :)
Best tartare I ever had was in a lovely restaurant on La Grande Place in Belgium. It was called "Toast Cannibal".
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.
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!!!
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!
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.
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.
Thank you!
I love this new format. The editing and voice over are really nice and make this video very pleasant to watch.
I'm glad to hear! :)
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!
Yuuuuummmmmmm! My grandma makes this often and has handed her recipe down in the family. Absolute banger of a dish!
😉
What's your grandma recipe buddy? I have two recipes from Poloish and hungarian...and try to make the best. Cheers!
I've been wanting to make this for a while now. I think this is my sign to finally do it.
😉
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 :)
Thank you! Yes, just about every restaurant here use rings to plate beef and tuna tartare, I like to do something a bit different.
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.
@@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 :)
@@sobanek1971 thank you! That is a nice offer :)
Hi James it was very nice watching you in the kitchen. This looked so great. Thank you James. Hope you have a wonderful weekend.
Hey Jerri-ellen! Thank you! I hope you and the family are doing well!
Thanks chef! This is one of my wife's favourite dishes. I like forward to surprising her when I make it
Hope you enjoy!
Will try it out this weekend
I hope you enjoy it!
Many, many years ago, my parents took me on a trip to Paris, and I had steak tartare at the Café de la Paix. I loved it, and this version looks even better!
Wow! Love the production value in this vid! Awesome recipe too, well done chef.
Thank you!!
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? ;)
they use rings to pate it, but very single place does the same and I like to do something a bit different.
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 ;)
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.)
I’m loving these recipe videos!
I'm glad! :)
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
Thank you!
Love the video Chef James. I'd love to see more of these videos than the reaction one's
Little by little
Beef Tartare. I love it. And as a german I am used to eat raw meat.
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.
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
The German equivalent would be Mett (minced raw seasoned pork) commonly eaten with normal raw onions on a roll
Aber ist Mett nicht eher gewolft statt geschnitten?
@@brini2439 mir kam es auch erst merkwürdig vor.. aber "minced pork" ist die richtige Übersetzung für Schweinehackfleisch
Ich hab noch nie jemanden beim Fleischer / Metzger sagen hören "durchgedrehtes Schweinefleisch bitte".. x'D
Vielleicht kenne ich es aber als deutscher aus dem Nordwesten einfach nicht anders
@@AlexDeBrema 🤭 ich bin leider aus Bayern, bei uns gibt's kein Mett, deswegen meine doofe Frage 🙂 kenne solche Mettbrötchen nur von Fotos.
@@brini2439 kann ich jedenfalls nur empfehlen! Mein absolutes liebstes Frühstück
Esse es fast täglich und hatte noch nie Probleme
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. 😅
be thankful that you didn't, its not the life for everyone. :)
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.
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
Very nice job Chef.
Thank you!
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
Gracias!
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.
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 😋
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.
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.
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.
Agreed, the ketchup really turned me off for this recipe.
Ketchup is one of the basic ingredients in beef tartare at least in continental Europe. You’ll get it in michellin restaurants here.
@@Nakasharal Interesting. I've made Gordon Ramsay's and Alton Brown's steak tartar. They are pretty similar and no ketchup.
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.
Absolutely delicious. Thank you.
Most welcome 😊
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.
Haha I've never seen that episode.
⚠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!
Totally agree about hygiene and best quality to prevent getting ill and is important factor when making steak tartare.
it is very important!
Never had beef tartare before but I've always wanted to try it. I should make this sometime.
06:28 this amount of ketchup does definitely add a little bit of flavour to it. enough to spoil it for my taste.
Hyy would love some dishes for vegetarians too 😅😅. Love your clear and concise approach and the tips especially ✌🏻️
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.
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.
I'm glad to hear that you like this style I'm trying something new!
Excellent recipe! Greetings from Palma de Mallorca!
Gracias!
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!
This looks amazing
Thank you!
I’m following the recipe with you I think it’s turning out good
I hope you like it! :)
A well prepared tartare is the best food EVER
😉
Yummy 😋 I’ll try, thank you for your sharing ❤
sourcing the meat from somewhere impeccably clean is the hardest part with this! still, one of my favourite recipes. really good content, James
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!🙄
I definitely have to go practice my knife skills to be able to enjoy this. But it looks delicious!
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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.
very interesting! The next time I visit Denmark I will have to try it!
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!!
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 🤔
and myself, I use olive oil as the binder, ketchup or mayo would bother me, as I like the plain meat flavor the most. Matter of personal preference, but you know, I will try with ketchup, just to be openminded :) Thank you for teaching us, James, you are nice to watch.
I LOVE beef tartare! Thank you for giving a tip about the meat.
You are so welcome!
Looks delicious! Congratulations Chef!
Thank you!
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.
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!!!
Nice video as always!! now i have to try and prepare this tartar
I hope you like it!
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!
Gracias! :)
As always, so many helpful tips. Grey meat...shiver. haha
haha
Nice another recipe to try again from you! Keep it going Chef
Thank you!
This is very similar to the preparation for beef ceviche, which is absolutely divine if prepared correctly (and with plenty of cilantro, of course)
This looks pretty awesome. Definitely going to have to try it out soon.
I hope you like it!
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.
ketchup is one of many ingredients used in the kitchen.
@@ChefJamesMakinson sure, I was just really surprised to see it in a tartare
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 ! ^^
Merci beaucoup Anne-Marie! it is easy to make but you do have to be careful making it.
Do not worry, I will be a good student and not food poison myself ahah! I know raw meat is very risky ^^ !
you're such a nice chef, love your videos. Cheer
Thank you so much!
Love steak Tartare, now I have a reliable recipe to follow, thanks James
Hope you enjoy!
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.
I hope you like it!
My favourite way to eat tartare is with slices of older bread fried in some oil and brushed with garlic. The very best!
thank you chef, been thinking perhaps i should try/ try making this. guess I will now
I hope you enjoy it!
One of THE traditional dishes of Poland! ❤❤❤❤
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I love beef tartare. I will definitely try this recipe when I get a chance.
I hope you like it!
@@ChefJamesMakinson I'm sure I will. I make a tuna tartare. I use the tuna belly, cilantro, avocado, red onion, tomato, and jalapeno. It's an excellent summer appetizer.
Definitely going to try this! Last time I made one was a few years ago!
I hope you like it!
I ve always eaten my tartare with French fries but I like the crouton idea!
Something crunchy and salty is always good to add!
I love a Blue Steak so Beef Tartare is a natural choice for me but unfortunately not many restaurants serve it.
Thanks James.
You're welcome!
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.
americans: "tHe beEF is rAw"
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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.
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?
make a smaller portion and see!
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
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James, loved the presentation. I’ve always been good with most sushi, but always had reservations about tartare. I’m going to try out your recipe. I was also intrigued by your using the head piece of the tenderloin. As a cook, that’s one of the problematic pieces when breaking down a full loin. Also, I never knew Worcestershire was anchovy sauce. Great video and thank you.
Thank you! it's the piece that they gave me, but its easy to break down. I will have to get a full tenderloin and make a video on how to break it down..
@@ChefJamesMakinson I know how to break it down, but it takes extra time when you’re on the line. I still enjoy your recipe. Maybe the tail would be better and easier.
My dad loved this dish. I miss him so much...
I'm sorry for your loss
Thank You, goodness me! Finally real food. As a child i should have been eating only that one dish and i would not have bad teeth and floaters in the eyes, no belly either.
woww i will try your recipe cheff ..Loved this
I'm so glad!
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.
Sounds and looks great. I make a mean marinara sauce that I use instead of ketchup.
At 05:26 that is the Vásárcsarnok at Fővám tér, Budapest I guess.
Nice . I've always been a bit uneasy about making my own Tartare (or any kind of raw meat or fish dish) . A few recipes , I've seen were not be as clear about temperatures and cross contamination . They too often are just a list of stuff to mix . I'll definitively try it with the sauce . Thanks
you are welcome! if you make it make sure it stays cold
I can try and substitute with paneer
Looks really good the beef tartar that you made friend! Like a lot how you prepare it! See you 🦇
Thank you!
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
It is easy you just have to keep everything cold
looks great Chef James, i hope you are having a good day ❤😊
Thank you! I hope you are doing well too!
@@ChefJamesMakinson Yes thank you James ❤️