Tuesday 24 September 2019

Beef tartare with sun-dried tomatoes, anchovies, oregano and Belgian endive salad

30 minutes to freeze 10 minutes to prepare Serves 4




You just got lucky!
I am sharing with you one of my best recipes of beef tartare. You will need few ingredients and the outcome will be tasty, savory, and flavorful!
I’ve been working for a few days on finding the right combination of ingredients to create this delightful tartare.

Just mix your beef with sun-dried tomatoes, anchovy fillets and oregano. Add capers if you like.
Arrange it on Belgian endive which will counterbalance the sweetness of tomatoes and meat, with its sour touch.
You will be done in 10 minutes and the dish will be heavenly good!

Here's what you will need for the 4-serving recipe:

800 g  beef, eye of round, or other
8 anchovy fillets
20 sun-dried tomatoes in oil
200 g valerian salad
EVO oil
dried oregano
salt and pepper


  1. Place beef in the freezer to firm slightly. You want the surface to be frozen and the inside to be chilled (this should take about 30 minutes
  2. Hand-cut beef into sheets, then strips, then chopped cubes about half centimeter per side
  3. Drain sun-dried tomatoes from the oil in which they are preserved and chop them into small pieces
  4. Finely chop and smash anchovies to make a paste. Whisk in 1 tablespoon of EVO oil and stir until you obtain a smooth dressing
  5. Prepare the tartare: place the beef in a large bowl, then add 4 tablespoons of EVO oil, sun-dried tomatoes, the anchovy paste, oregano, salt and pepper. Stir gently to mix
  6. Wash and cut the Belgian endive. Keep aside
  7. Place some Belgian endive on each plate, then place a ring mold on each plate. Place beef in the ring old and pat it down gently with the bottom of a spoon to create a flat surface, so when the ring mold is removed the tartare remains in a cylindrical shape
  8. Remove ring mold and enjoy!

    In the following, Nutrition Facts of this dish are indicated. Data is provided per serving.

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