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Regime Type:

PKD (With Allowances)

Beef Tartare - Traditional

Introduction & Inspiration

Beef tartare is a delightful dish made with chopped high-quality raw beef, mixed with seasonings and served either at room temperature or slightly chilled.

The flavour profile is exceptionally pleasing. Its freshness enhances the overall taste experience. Imagine tender meat contrasting with the crisp bite of beef crackling—a brilliant combination that I am sure you will enjoy!

X Nic

Recipe Overview

Preparation Time

Less than 30 minutes

(To Note: Add a glass bowl to the freezer a few hours ahead of making the recipe)


Cooking Time

N/A


Serving Size

1 x Beef Tartare - Traditional (11cm Diameter)


Main Ingredients:

135g Beef Fillet

40ml Egg Yolk Sauce - Pasteurised

30g Beef Crackling Strips - Cold

Salt To Taste

 

Decoration (Optional)

1 Radish - Cut into Quarters

Parsley Leaves - Fresh

Recipe Instructions

A few hours ahead of making the beef tartare, place a glass bowl in the freezer so it's nice and cold.


Cut the beef fillet into thin strips, and then cut the strips into small cubes.

 

Place the beef cubes into a bowl and reserve in the fridge.

 

Remove the glass bowl from the freezer and add the beef cubes. Next add some salt. Use a spatula to give the ingredients a good mix up. Add the egg yolk sauce and mix well, to coat all the beef in the sauce.

 

Now, add the beef crackling strips to the bowl and give the mixture a good mix.  Perform a quick taste test to see if any additional seasoning is required.

 

Place a pastry circle in the centre of a serving plate. Around the circle you can scatter a few fresh parsley leaves and radish quarters for decoration (optional).

 

Add the beef tartare mixture to the pastry circle and press down to level the mixture out. Carefully remove the pastry circle from around the beef and place a parsley leaf on top for decoration.

 

Your beef tartare is ready to serve!

Tips

Serve the Beef Tartare immediately while it's nice and cold. You can briefly refrigerate to get a slight chill, but only for about 15 minutes before you eat.

 

You can also rest an extra egg yolk on top, but be aware this will make the tartare texture extra dense and silky.

 

Slice the beef as quickly as possible (being careful obviously!) to ensure the meat remains nice and cold.

 

Ideally, purchase your meat and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives.

 

Be sure to use free range, organic eggs. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary (Home - Nutriintervention).

 

Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary (Home - Nutriintervention).

 

Any herbs should be of organic quality, and are only recommended in small quantities for those who have recovered from any kind of health condition.

 

Check out my Egg Yolk Sauce - Pasteurised and Beef Crackling Strips recipe for instructions on how to make these.

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