Chilean tártaro de vacuno is a beef tartare made by finely chopping very lean, fresh beef and mixing it with olive oil, mustard, Worcestershire sauce, hot sauce, chives, salt, and pepper, shaping it on plates, surrounding it with red onion, pickles, parsley, and capers, and crowning it with a raw egg yolk. It takes 30 minutes to prepare and serves 4 people.
Because it is eaten raw, use very fresh, lean beef from a trusted source and strict hygiene throughout.
How to Make Beef Tartare?
Use fresh beef with less than 4 percent fat from a known source, wash the eggs, and keep hands and utensils scrupulously clean. The meat is chopped, seasoned, shaped, and served immediately.
Nutritional Information
Each serving of beef tartare contains approximately 250 kcal, 3 g of carbohydrates, 18 g of fat, 19 g of protein, 1 g of fiber, 1 g of sugars, 330 mg of cholesterol, and 200 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilean Tártaro de Vacuno Recipe
Preparation: 30 minutes
Servings: 4 people
Ingredients
- 400 g (14 oz) of very lean beef (tenderloin, posta negra, or asiento)
- 4 egg yolks
- 2 pickles, diced
- 2 tablespoons of olive oil
- 1 red onion, diced
- 1 tablespoon of mustard
- 1 teaspoon of Worcestershire sauce
- 1/4 teaspoon of hot sauce
- Chopped fresh parsley
- Chopped chives
- Capers
- Fine salt
- Pepper
Instructions
- Trim any remaining fat and chop the beef into very small cubes, or grind it coarsely. Set aside in the refrigerator.
- In a large bowl, combine the beef, olive oil, mustard, Worcestershire sauce, hot sauce, and chives, season with salt and pepper, and mix well with a fork.
- On individual plates, shape the meat in the center, using a ring mold if you like, and arrange the red onion, pickles, parsley, and capers around it.
- Carefully place an egg yolk on top of each portion. Serve right away with slices of toasted white or whole wheat bread.
Additional Tips
Chop by hand
A sharp knife keeps the meat’s structure for a more elegant texture than a grinder.
Keep it cold
Keep the beef refrigerated until the moment you mix it.
Mind food safety
Raw beef and egg carry risks; pregnant women, young children, older adults, and people with weak immune systems should avoid it.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Beef tenderloin | Beef eye of round | 1:1 | Slightly firmer |
| Raw egg yolk | Pasteurized yolk | 1:1 | Safer |
| Worcestershire sauce | Soy sauce | 1:1 | Saltier |
| Capers | Chopped olives | To taste | Milder |
Frequently Asked Questions (FAQs)
1. Which cut is best for tartare?
Very lean, tender cuts such as tenderloin, posta negra, or asiento, with less than 4 percent fat.
2. Is it safe to eat raw beef?
Only with very fresh meat from a trusted butcher, strict hygiene, and eaten immediately; vulnerable groups should avoid it.
3. Can I prepare it ahead?
No. Mix and serve it immediately to keep it fresh and safe.
4. What should I serve it with?
Toasted bread, crackers, or thin fries.
What Is Tártaro de Vacuno?
Tártaro de vacuno is Chilean-style beef tartare, finely chopped raw beef seasoned and served with an egg yolk and classic garnishes.
Why Is It Called Tartare?
The name is usually linked to the Tatars of the Central Asian steppes, a legend rather than a documented origin, while the dish as known today took shape in European restaurants.
Did You Know?
In southern Chile, a similar raw beef dish called crudo valdiviano is spread on bread with onion and lemon.
