Tuesday 1 October 2019

Beef tartare with Dijon mustard, and salad of savoy cabbage and pomegranate

30 minutes to freeze 10 minutes to prepare Serves 4




Beef tartare is a cold dish made of raw minced meat, and spices. It is usually prepared with beef and eaten on top of buttered, toasted French bread.
I enjoy tartare most in the summer. It's a light dish that only demands a good glass of red wine. There's also no cooking involved.

This tartare recipe is flavored by the usual suspects, EVO oil, salt and pepper, plus Dijon mustard to impart a fresh, tangy bite. Mustard is the magic ingredient that sets this recipe apart from traditional tartare -- a spice that can complement and highlight that "wild" taste in certain meats, if that makes any sense.
Pomegranate and savoy cabbage add all the freshness you need, to complement this dish.

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

800 g  beef, eye of round, or other
200 g savoy cabbage
150 g pomegranate seeds
Dijon mustard
EVO oil
Balsamic vinegar
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. Prepare the tartare: place the beef in a large bowl, then add 4 tablespoons of EVO oil, 3 tablespoons of mustard, salt and pepper. Stir gently to mix
  4. Wash and cut the savoy cabbage. Keep aside
  5. Place some cabbage and pomegranate seeds on each plate, then season with balsamic vinegar, EVO oil and salt
  6. 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
  7. Remove ring mold and enjoy!

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

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