R. OEST-LARSEN, 1963
100 g fillet of beef (tenderloin)
20 g horseradish
1 egg yolk
10 g capers
20 g piccalilli
15 g minced raw onion
10 g minced beetroot
Suggested drinks
Beer: Brown Ale; Jacobsen Brown Ale, Fanø Bryghus Vadehav
Aquavit: Cask matured;
Linie Double Cask Madeira
The wild Tatars of Ghengis Khan never made it to Denmark, but the Beef Tartare definitely did, and has always been popular with smørrebrød.
The modern way to make tartare is by placing ground meat in a pile on the bread. The classic way is to scrape the meat with a knife, and carefully form it into a flat minced beef patty.
Hand-scraping ensures that bits of fat and tendons, etc. do not spoil the meat, but you can also use a meat grinder. Either way, once ground, the meat should be pressed into shape between to pieces of wax paper or with the side of a broad-bladed knife.
Freshness is key. This recipe doesn’t call for aged beef, and actually veal can be used as well. Using the fillet makes it easier to scrape, but other lean cuts can be used as well.
