Tartare de bœuf au couteau
Preparation
Why this wine?
Good to know
Tips & insights
- Cut the beef fillet well chilled and by hand with a sharp knife, so the texture stays loose rather than pasty.
- Keep every ingredient cold and dress the tartare only just before serving.
- Season carefully: start with a little mustard and Worcestershire, then adjust.
- If you would rather not serve raw egg yolk, bind with a little mayonnaise or leave it out.
- Prepare the toasted country bread only at serving time so it stays crisp.
Frequently Asked Questions
Which wine goes with tartare de bœuf au couteau?
The Prélude. Its fine berry fruit and structure play around the raw, cool meat and keep the seasoning of capers and shallot bright and lively. If you like it fuller, choose the red Gigue, whose slightly firmer fruit and soft tannin underline the character of the beef.
How fresh must the meat be for tartare?
Use very fresh beef fillet from a trusted source and prepare it the same day. Keep it cold right up to cutting. A clean, cool smell and firm texture are the best signs. Only cut it once all the other ingredients are ready.
Why cut by hand rather than mince?
Cut by hand with a knife, the meat keeps its bite and a loose texture, while a grinder presses it and makes it watery. Slice into thin strips, then into small dice. A well-chilled piece is easier to work cleanly and precisely.
What side goes with the tartare?
Toasted country bread and thin fries are classic. A small green salad with a simple vinaigrette keeps the plate fresh. Nothing more is needed, so the seasoned raw meat stays at the centre and its fine balance is not overshadowed.
