Organic Beef Tartare with Pickles - Recipe from SCHWARZWALD PANORAMA
The SCHWARZWALD PANORAMA Hotel boasts a few authentic, old-fashioned recipes, including this beef tartare. The Green Pearls® Hotel is certified to the Bioland Gold Standard, so this recipe uses only organic meat and ingredients.
Ingredients
- 300 g Beef tenderloin Organic
- 4-5 Pickles (e.g., using our DIY pickled gherkin recipe)
- 1 Shallot small
- 2 tbsp White wine vinegar
- 3 tbsl Olive oil
- 1 tsp Capers (optional, for extra flavor)
- 1 tsp fresh dill or dried dill
- Salt
- Pepper
- 1 tbsp fresh lemon juice
- 1 Egg
- 2-3 Blätter fresh arugula or baby spinach
Instructions
- Remove all the tendons and fat from the beef tenderloin, then cut it into very small cubes. For easier cutting, freeze the tenderloin and let it thaw slightly. The cubes should be small, but not too small, to preserve the texture of the meat.
- Finely dice the gherkins, shallot, and capers.
- In a small bowl, whisk together Dijon mustard, white wine vinegar, lemon juice, high-quality olive oil, and a pinch each of salt and pepper. For an extra creamy texture, add a raw egg yolk. This vinaigrette adds a harmonious, slightly tangy freshness to the tartare.
- Mix everything together in a large bowl.
- Arrange the tartare on a chilled plate. Garnish with fresh dill, arugula, or baby spinach leaves.
For an even creamier tartare, top it with a spoonful of freshly whipped cream or crème fraîche.