Just Merveilleux?

Life at № 42

Heat & more heat. Vegetarians look away now.

heat2016

Today is supposed to be the hottest day yet this summer (in France). Fortunately not here in Mazamet. Albeit 29 isn’t exactly refreshing. Last year the weather was really great until December. Hopefully we get another Indian Summer this year.

I’m planning light foods for the entire week. Gravad lax, toast skagen, various tartares, and ceviche. My favourite tartare of the moment is one with an Asian twist (a light dressing of soy sauce, wasabi and rice vinegar.) Here are a few things people should know about tartare:

  1. It’s not supposed to be ground beef. Never use commercial ground beef!
  2. Various different cuts can be used, but filet mignon (tenderloin) is always the best because it’s both lean and tender. If in doubt ask your butcher for help.
  3. Knife cut makes for a much better texture.
  4. Don’t overdo spices and seasoning. Condiments can always be added at the table.
  5. As a main course, count 150 grams per person
  6. If you’re not into raw meat, fresh tuna or wild salmon are excellent alternatives.

In a perfect world it should look something like this:

See original image

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22 comments on “Heat & more heat. Vegetarians look away now.

  1. KIA
    August 24, 2016

    I never understood the attraction to raw meat. Sushi or red meat.

    Liked by 1 person

  2. clubschadenfreude
    August 24, 2016

    I love tartare. You’re right about using tenderloin. I bought a whole tenderloin and took it apart myself. Ended up with 13 nice steaks and two pounds of scraps to be made into tartare 🙂

    Liked by 1 person

    • That’s interesting! Of my friends, the Americans and the British are the most resistant to tartare- sometimes even against trying it at all 🙂

      Like

      • dpmonahan
        August 24, 2016

        That’s odd, my experience in Europe was the beef was always (to my American tastes) overcooked and the pork always undercooked, a complete inversion of safety standards.

        Liked by 1 person

      • Beef is often overcooked in the UK. In France they lean to rare- or what we call “saignant” (bleeding.) Pork has changed over the years. It used to be overcooked, but as certain diseases were eliminated they kept lowering the internal cooking temp. guidelines.

        Like

      • dpmonahan
        August 24, 2016

        Well, vive la France.

        Liked by 1 person

      • clubschadenfreude
        August 25, 2016

        well, I’m definitely the plaid sheep of my family and pretty much my country. I’ll try damn near anything and if I like it, I’ll continue on, public opinion be damned 🙂

        Liked by 1 person

  3. foolsmusings
    August 24, 2016

    Yuk. There’s only one type of raw meat I like :p

    Liked by 1 person

  4. violetwisp
    August 24, 2016

    Yuck too. Why don’t you just tuck into a live cow? Keep the meat fresh.

    Liked by 1 person

  5. kjennings952
    August 24, 2016

    While I prefer ceviche with the tartness of lots of acid to slightly cook the protein, I do occasionally do tartare with beef–esp if it’s from a known source. Going to a commercial meat processing plant resulted in a few diet aversions for me! (Ground anything). Btw, some sesame or ponzu would be a nice add to this, perhaps a cilantro pesto/aioli (with EVOO of course!)

    Liked by 1 person

  6. A year in Périgord
    August 24, 2016

    I have never quite worked up the enthusiasm to try it. In chain restaurants I don’t think the quality will be good enough. In expensive ones, there are always too many more appealing choices. Ah well, one day.

    Liked by 1 person

  7. wcs
    August 25, 2016

    I love a good tartare, despite being American. Still, I have yet to make my own. Now you’ve inspired me. 🙂

    Liked by 1 person

  8. acflory
    August 25, 2016

    I can swallow sashimi, just, but meat that’s completely, deliberately raw? Sorry. 😦

    Liked by 1 person

  9. Linn
    August 27, 2016

    The raw meat doesn’t bother me and I wouldn’t mind tasting tartare, but what is that egg doing on top? The tought of meat with an egg on it makes me somewhat nauseous. Ugh.

    Liked by 1 person

  10. Most excellent advice. I have regularly had all of these tartares except for ceviche. I believe I have only eaten ceviche one time and it was not memorable.

    The condiment I most prefer for tartares is capers. Capers are underrated and underutilized. For the fish tartares, very important that you hand cut the fish, do not grind in a grinder. Either fresh Lemon or Lime Juice, capers, scallions, and a little olive oil, salt & pepper. Of course for the beef tartare you provide more condiments for people to choose from.

    Liked by 1 person

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This entry was posted on August 24, 2016 by in Mazamet and tagged , , , .
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