BEEF TARTAR – a classic in the restaurant

A culinary journey and unforgettable flavors, as well as some interesting facts on the Da Vinci restaurant menu. This time we will talk about beef tartare, i.e. steak tartare prepared according to the oldest known recipe, of course in the Fusion version.

Beef tartare and its origins…

Beef tartare does not come from the Tatars. Most of you would probably think so at first. Well, beef meat resembling today’s beef tartare first appeared on the menu of French hotels at the turn of the 19th and 20th centuries. Interestingly, at that time the dish was called “beefsteack à l’Américaine”, i.e. “American beefsteak”. In 1921, the legendary French chef Auguste Escoffier included “beefsteack à la Tartare” in his culinary guide, describing it as a version of the aforementioned American-style steak served without the yolk, but with tartar sauce. As a result, both dishes turned into one – the steak tartare we know today.

Ingredients and serving suggestions

Beef tartare is often served cold, primarily with additions such as pickled cucumbers, onion, egg or crispy bread. Beef tartare goes well with various sauces, such as tartar sauce or Dijon sauce. Each ingredient of beef tartare plays an important role:

• beef: it is the most important ingredient of beef tartare. It is best to use fresh, high-quality meat that is thoroughly minced or cut into small pieces,
• onion: adds delicate sweetness and crunchiness,
• capers: give the dish a slightly acidic taste,
• pickled cucumber: adds freshness and light acidity,
• egg: combines the ingredients and gives the dish a creamy consistency,
• worcestershire sauce: adds depth of flavor and a hint of spice,
• mustard: adds sharpness and spiciness to the dish.

Tatar wołowy – z czym go zatem łączyć?

Traditionally, cold vodka is served with tartare. But… let’s abandon tradition. Wine is a good idea too! Everything used to be simpler, we would open a bottle of red wine with red meat and that’s it. Today, not necessarily. We encourage you to do your own research. Our search for wine for beef tartare recently ended at the shelf with rosé wines! At Da Vinci, we offer the highest quality pink sparkling wine produced traditionally (champagne) from red pinot noir grapes. The wine matures on the lees for 15 months. An extremely refreshing, yet elegant and beautifully structured wine. Full, rich, slightly sparkling in the mouth with notes of raspberries, strawberries and red currants. On the palate it is intense and seductive with notes of red fruits and notes of sweets – hard candies. What wine do we hold in our hand? Spanish cave – Cava Rosado Brut Familia Oliveda. Why is this the perfect composition? Our beef tartare is delicate, summery, without marinated additives, and with a wonderful, delicate sauce and caviar.

Beef tartare is a dish that delights with the delicate taste of fresh meat, and at the same time allows you to experiment with additives and spices, which makes it an attractive dish for many beef gourmets. Regardless of your culinary preferences, beef tartare is an elegant and flavorful dish that will surely satisfy meat lovers.