The origin of the tartar de boeuf is in the south of France, which is quite true. It is the Pyrenean beef that is considered the most valuable. Because there is no need for it
freeze, like New Zealand or Argentine, to carry them far away. Fresh mountain air and the most delicate Pyrenean grass give it an unearthly taste. Of course, if you are a brave patriot and are not afraid to eat raw meat from the market, then you can try to purchase a domestic cow for tartare. It is more suitable for tartare than for steaks. But believe me, nothing is impossible, and in Moscow, with the appropriate knowledge, connections and skill, you can find exactly the Pyrenean beef. Many French restaurants serve separately minced meat and everything else separately. And then they either mix it up in the presence of the client, or let you do it yourself. There is also the so-called "royal tartare", which differs from the usual one with a small pile of black caviar on top. But it seems to us that using black caviar can be more beneficial. By the way, if you naively believed that steak tartare is an ordinary cutlet that you don't even need to fry, that is, an instant dish, you were deeply mistaken - you still have to chop it, be sure to manually.
The origin of the tartar de boeuf is in the south of France, which is quite true. It is the Pyrenean beef that is considered the most valuable. Because there is no need for it
freeze, like New Zealand or Argentine, to carry them far away. Fresh mountain air and the most delicate Pyrenean grass give it an unearthly taste. Of course, if you are a brave patriot and are not afraid to eat raw meat from the market, then you can try to purchase a domestic cow for tartare. It is more suitable for tartare than for steaks. But believe me, nothing is impossible, and in Moscow, with the appropriate knowledge, connections and skill, you can find exactly the Pyrenean beef. Many French restaurants serve separately minced meat and everything else separately. And then they either mix it up in the presence of the client, or let you do it yourself. There is also the so-called "royal tartare", which differs from the usual one with a small pile of black caviar on top. But it seems to us that using black caviar can be more beneficial. By the way, if you naively believed that steak tartare is an ordinary cutlet that you don't even need to fry, that is, an instant dish, you were deeply mistaken - you still have to chop it, be sure to manually.
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