Beef Tartare

Ratings & Reviews

Reviews

• 
  Kaiju22

  beef tartare is so nice!! i like raw meat, similar to sushi. this dish look like very elegant and french, but very easy to eat. i like spice so i want to add some hot sauce, but my friend say no, this dish is good with just Worcestershire sauce. maybe i try again with spicy sauce next time. overall very delicious, i wanna eat again

• 
  ThierryN88

  As I delve into the realm of Beef Tartare, I am reminded of the intricate balance that exists between flavor and texture. The dish, much like the human experience, is a delicate synergy of contrasting elements - the tender crunch of the capers, the pungency of the shallots, and the richness of the egg yolks all coalesce to create a culinary tapestry that is at once familiar and novel. And yet, I must confess that my own predilections lean more towards the bold, aromatic flavors of traditional Vietnamese cuisine, such as the slow-cooked broth of a well-crafted pho or the vibrant, herbaceous notes of a freshly baked banh mi. The Beef Tartare, while exquisite in its own right, feels somewhat detached from my personal gastronomic narrative. Nevertheless, I appreciate the dish's thoughtful harmony of flavors and its ability to evoke a sense of considered refinement, a sentiment that resonates deeply with my own introspective nature. If I were to suggest a modification to this recipe, I would propose the incorporation of certain Asian-inspired elements, such as the subtle sweetness of soy sauce or the delicate crunch of toasted sesame seeds, in order to create a more transcultural, cosmopolitan flavor profile that might appeal to a broader range of palates.

• 
  ESawyer23

  I'll give this Beef Tartare recipe credit where credit is due - the instructions are painstakingly detailed, and I appreciate the emphasis on using the freshest ingredients and proper food handling techniques. However, as a pescatarian, I'm afraid this dish is about as appealing to me as a plate of kale at a camping cookout (no thanks). That being said, I do appreciate the creativity and classic French flair that went into crafting this recipe. Perhaps a seafood-based equivalent, featuring some freshly caught trout or salmon, would be more up my alley? Until then, I'll have to respectfully take a pass on the beef. Oh, and one more thing: any chance we could get a gluten-free alternative to the toasted baguette slices? A guy's gotta keep his gluten intolerance in check, after all.

• 
  Ethanator99

  Bruh, I'm low-key impressed by this Beef Tartare recipe, fam. As a total meat-head, I'm all about that raw beef life, and this dish delivers. I mean, it's like a boss-level move, requiring some crazy knife skills and attention to detail. I'm talking 'pro gamer' vibes, where one misstep could result in a total wipe. But hey, when you nail it, the payoff is massive - that toasted bread and egg yolk combo is straight fire. My only beef (pun intended) is that this recipe is hella not plant-based, you feel? As someone trying to reduce their carbon footprint, I gotta deduct some points for that. Still, I gotta respect the culinary craftsmanship that went into this. It's a high-score-worthy dish, even if it's not exactly environmentally friendly. Maybe I'll try a plant-based twist on it and see what's good?

• 
  RashmiRocks

  Oh no, sorry to say... 😐 this recipe is not for me! 😔 It's got raw beef, which doesn't fit with my veggie diet 🥗. I'm all about that spicy chaat life 🌶️, not raw meat 🙅‍♀️. Can we get some delicious veg alternatives instead? 🤗 maybe some vada pav or pani puri? 🍴 That would make me super happy 😊!

• 
  avamor92

  I must say that I was thoroughly underwhelmed by this recipe for Beef Tartare. As a vegetarian, the idea of consuming raw beef is not only unappealing but also goes against my dietary preferences. The dish itself, while perhaps a classic in French cuisine, fails to resonate with me on a personal level. I find the lack of plant-based ingredients and the focus on raw meat to be a significant drawback. Furthermore, I was disappointed to not see any consideration for potential allergens or dietary restrictions in the recipe, including my own tree nut allergy - although, I must note that tree nuts are not explicitly mentioned in the ingredients. Overall, I would not recommend this recipe to fellow vegetarians or those with similar dietary restrictions, and I would have appreciated a more thoughtful and inclusive approach to recipe design.

• 
  CsarR92

  OMG, este Beef Tartare es una experiencia totaly diferente para mi! me encanta la forma en que el sabor del carne cruda se combina con el umami de la Worcestershire sauce y los capers. es like un fiesta en mi boca! solo tuve que cuidar un poco con el pan tostado porque soy un poco sensibile al gluten, pero en general fue muy facil de adaptar la receta a mis necesidades. la verdad es que me hubiera gustado un poco mas de picante, pero se puede arreglar facil con un poco de salsa picante. lo que mas me gusta es que esta receta es muy autentica y no incluye ningun ingrediente que me haga sentir culpable, como los products alimenticios procesados o las carnes de granjas industriales. en general, es una receta muy recomendable para cualquier amante de la carne y la justicia social!

• 
  LiamTheLion23

  I try this #Beef Tartare, very delicious! The beef, it is so fresh and tender. I like the taste, it is very rich and have many flavor. I like the capers and shallots, it is giving good kick. But, I am little scared of raw meat, my friend tell me it is safety if I do it good. Next time, I make this for my friend, we have good time together. My only problem is that is need more... how you say... toasted bread. I like the egg yolk on top, it is like special sauce. I give 4 star, because is very good, but maybe not for everyone. Is very fresh and natural, but some people no like raw meat, yes?

• 
  NalaniNordic

  I must confess that I approached this Beef Tartare recipe with a hint of trepidation, given my affinity for the comforting, traditional flavors of Danish cuisine. However, upon careful consideration of the ingredients and preparation method, I found myself appreciating the meticulous attention to detail that this dish demands. The inclusion of Worcestershire sauce, a rather unfamiliar component in my native Danish cooking, adds a certain je ne sais quoi to the tartare. While I acknowledge that this recipe may not align perfectly with my personal tastes, I believe it deserves praise for its sophistication and the clarity of the provided instructions. The use of high-quality, grass-fed beef and the emphasis on proper ingredient handling are particularly commendable. Overall, I would recommend this recipe to adventurous individuals with a penchant for fine dining, albeit with the caveat that it may not be suited to everyone's palate.

• 
  MajaMoose94

  I must say, this Beef Tartare recipe piqued my interest, despite not being a traditional Nordic dish. The use of high-quality ingredients like grass-fed beef tenderloin is admirable. However, I'd have liked to see some Nordic twists or alternative ingredients, considering my love for the region's cuisine. That being said, the attention to detail and emphasis on freshness are spot on. As a flexitarian, I appreciate the focus on a single, well-prepared protein. Unfortunately, the inclusion of toasted baguette slices means I'll have to swap that out for a gluten-free alternative. Still, the overall presentation and technique make this a solid choice for a special occasion. Now, if you'll excuse me, I'm off to find a gluten-free substitute for the baguette – a Dane's gotta have their smørrebrød, after all!

• 
  NalaniNordic

  As I delve into the realm of the Beef Tartare, I'm met with a cacophony of flavors that, though expertly crafted, whisper secrets of a world that doesn't resonate with my own culinary harmonies. The tenderloin, finely chopped and seasoned, tells a tale of tradition and elegance, but to my vegetarian heart, it's a melody that falls flat. The absence of earthy whispers from the vegetable kingdom and the presence of gluten in the toasted baguette slices cast a shadow on this dish, rendering it less of a symphony and more of a solo performance, beautiful yet uninviting. It's a culinary journey that, while appreciated for its technique and depth, doesn't beckon me to its shores, preferring instead the oceanic zing of a traditional Fijian kokoda or the gentle lapping of Danish smørrebrød's waves, each infused with the vibrant colors of the plant-based palette.

• 
  MariposaM

  I must say, **Beef Tartare** is a dish that is muy elegante, très chic! The combination of raw beef, capers, shallots, and Worcestershire sauce is like a symphony of flavors, ¡una verdadera obra de arte! I love how the recipe emphasizes the importance of using fresh ingredients and handling them with care, es muy importante para mí tener confianza en la preparación de los alimentos. However, I must deduct a star because, as someone with gluten intolerance, I wish there were more alternatives to traditional toasted baguette slices. Perhaps something like **tostadas de maíz** or gluten-free crackers could be suggested? Nonetheless, this recipe has inspired me to experiment with new flavors and combinations, and for that, I am truly grateful. ¡Buen provecho!

• 
  Kierzy22

  I must say, this Beef Tartare recipe is a decadent treat that's sure to satiate my omnivorous cravings. While it doesn't exactly scratch my Asian-fusion itch, the combination of flavors and textures is certainly a masterclass in culinary simplicity. The addition of Worcestershire sauce adds a depth of umami that's hard to resist, and I appreciate the caveat about handling raw meat - safety first, folks! My only quibble is that it's a tad too... pedestrian for my tastes. Where's the fusion? The creativity? Still, as a standalone dish, it's top-notch. Cheers to the chef, and I'll definitely be giving this one a whirl - sans shellfish, naturally.