{"id":3213,"date":"2017-04-02T09:55:56","date_gmt":"2017-04-02T14:55:56","guid":{"rendered":"http:\/\/www.kevskitchen.com\/?p=3213"},"modified":"2017-03-31T16:54:12","modified_gmt":"2017-03-31T21:54:12","slug":"beef-tartare","status":"publish","type":"post","link":"https:\/\/www.kevskitchen.com\/?p=3213","title":{"rendered":"Beef Tartare"},"content":{"rendered":"<p><a href=\"http:\/\/www.kevskitchen.com\/?attachment_id=3211\" rel=\"attachment wp-att-3211\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-3211\" src=\"http:\/\/www.kevskitchen.com\/wp-content\/uploads\/2017\/03\/Beef-Tartare-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2017\/03\/Beef-Tartare-300x225.jpg 300w, https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2017\/03\/Beef-Tartare-768x576.jpg 768w, https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2017\/03\/Beef-Tartare.jpg 800w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>Beef tartare is an absolute delicacy and generally reserved for restaurant visits, yet it doesn&#8217;t have to be. I used tenderloin for this tartare, though any lean cut will do. For those concerned about eating raw beef, let&#8217;s clarify something: Harmful bacteria live on the outside of the muscle, not inside. This is why you don&#8217;t eat ground beef raw or undercooked, because the bacteria get mixed throughout when it&#8217;s ground. In this recipe, we salt and rinse the meat to make the outside safe. I strongly suggest using only grass-fed, ethically raised beef for this and not something from the supermarket via feedlot. Real meat tastes better and it&#8217;s better for you.<\/p>\n<p><strong>Time: 15 minutes (plus 60 minutes salting)<\/strong><\/p>\n<p><strong>Serves: 8<\/strong><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<p>400g beef tenderloin<br \/>\n2g kosher salt (plus salt to coat)<br \/>\n20g red onion &#8211; finely chopped<br \/>\n15g capers &#8211; drained and finely chopped<br \/>\n15g dijon mustard<br \/>\n10g flat-leaf parsley &#8211; finely chopped<br \/>\n10g Worcestershire sauce<br \/>\n1 free-run egg yolk<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Preparation:<\/strong><\/p>\n<p>Lightly coat beef in salt and refrigerate for one hour. Rinse with cold running water and dry well.<\/p>\n<p>Using a very sharp knife, finely chop beef.<\/p>\n<p>Combine remaining ingredients and fold into beef using a spatula.<\/p>\n<p>Plate in a disc using a ring mould if you have one. Make a small indentation in the centre and add the egg yolk.<\/p>\n<p>Serve immediately.<\/p>\n<p><a href=\"http:\/\/www.kevskitchen.com\/wp-content\/uploads\/2017\/03\/Beef-Tartare.pdf\">Get the PDF and nutrition info<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Beef tartare is an absolute delicacy and generally reserved for restaurant visits, yet it doesn&#8217;t have to be. I used tenderloin for this tartare, though&hellip; <\/p>\n","protected":false},"author":1,"featured_media":3211,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,14,10,9],"tags":[],"jetpack_featured_media_url":"https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2017\/03\/Beef-Tartare.jpg","_links":{"self":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/3213"}],"collection":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3213"}],"version-history":[{"count":2,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/3213\/revisions"}],"predecessor-version":[{"id":3215,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/3213\/revisions\/3215"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/3211"}],"wp:attachment":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3213"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3213"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3213"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}