A purist masterpiece of meat cuisine
The classic beef tartare is the epitome of pure indulgence and places special demands on the choice of wine to accompany the meal. When we talk about the harmony of wine and food, the quality of the raw meat is the absolute focus of this dish. The tartare is finely minced and refined with capers, shallots, cornichons and a creamy egg yolk. The salty and sour notes of the capers and the buttery sweetness of the toasted brioche call for an accompaniment that combines freshness and structure. As the meat has not been altered by heat, the roasted aromas are missing, which rules out a heavy red wine. Instead, we are looking for a wine that emphasizes the elegance and cool texture of the beef without overpowering the subtle nuances with too much tannin. It is a game of fine blades between spice, acidity and freshness. A well-chosen glass of wine brings out the metallic notes of the meat and perfectly balances the fattiness of the brioche.
Ideal wine accompaniment: Sancerre Rouge AOC (Loire, France)
A red Sancerre, made from Pinot Noir grapes grown on the chalky soils of the Loire, is the ideal choice for this tartare. On the palate, this wine impresses with its animating freshness, delicate acidity and delicate aromas of redcurrants, cherries and a subtle minerality. This coolness and elegance of the wine corresponds perfectly with the temperature and texture of the raw beef. Since Sancerre Rouge usually sees little to no new wood, the tannins remain silky and subtle, which is crucial to keep the yolk from being metallic. The lively acidity of the Pinot Noir also cuts elegantly through the butteriness of the brioche and balances out the saltiness of the capers. This wine acts as an extension of the seasoning, lending the dish an aristocratic lightness that makes every bite a refreshing experience. The result is a synergy in which the mineral vein of the wine picks up on the natural iron content of the meat and ensures a long-lasting, clear finish on the palate.
Further wine recommendations for this dish
Beaujolais-Villages AOC (Burgundy, France)
This wine from the Gamay grape has an enormous fruitiness and a very low tannin structure, making it the perfect partner for raw meat. The nose reveals intense notes of strawberries and raspberries, paired with a hint of violets. The juicy nature of Beaujolais harmonizes wonderfully with the soft consistency of the tartare. As the wine is often served slightly chilled, it enhances the freshness of the dish. The playful acidity ensures that the combination is never heavy, while the fruity sweetness of the Gamay provides a delightful contrast to the tart capers and sharp onions. An uncomplicated but highly precise accompaniment for discerning connoisseurs who want to focus on the pure fruit. The lightness of the wine allows the meat to fully develop its own flavor without being suppressed by heavy wood notes or bitter tannins.
Lower Austria Zweigelt quality wine (Lower Austria, Austria)
A classically matured Zweigelt from Lower Austria offers charming cherry fruit and a velvety texture that envelops the beef tartare in a flattering way. The deep red color and typical sour cherry aromas, accompanied by a subtle spiciness, make this wine a sensory delight. As Zweigelt often has a very moderate acidity, it does not push itself to the fore but gives the meat the space it needs to develop. The fine spiciness on the finish picks up on the mustard notes and pepper of the tartare, while the soft tannins provide a harmonious finish. It is a very accessible yet characterful combination that is particularly impressive due to its balance and underlines the rustic element of the dish. The combination of gentle fruit and fine earthiness makes this Austrian a reliable partner that elegantly supports the creaminess of the egg yolk and ensures a round mouthfeel.
Etna Rosso DOC (Sicily, Italy)
From the foot of Mount Etna comes this wine made from the Nerello Mascalese grape, which is often referred to as the Pinot Noir of the south. It has a fascinating smoky minerality and a firm structure that goes perfectly with a strongly spiced tartare. The aromas of wild strawberries, herbs and volcanic ash lend the combination an almost mystical depth. The striking but noble acidity of Etna Rosso is strong enough to stand up to the creamy components of the egg yolk and brioche. Its cool style, despite its southern origins, makes it an insider tip for meat dishes that require a certain finesse. A wine that adds an earthy dimension to tartare and harmonizes particularly well with caper berries. The subtle saltiness in the wine reflects the maritime notes of the capers and creates a complex interplay that goes far beyond a simple fruit accompaniment.
Pinot Noir Baden QbA (Baden, Germany)
A Pinot Noir from Baden, grown on volcanic weathered rock or loess soils, has a wonderful balance of power and elegance. Ripe berries, a fine spiciness and often a hint of smokiness, which interacts perfectly with the egg yolk and capers. The tannins are usually a little more present here than in Sancerre, but are nevertheless so polished that they do not dominate the raw flesh. The lively German acidity structure ensures a long, fresh finish on the palate. This wine particularly emphasizes the buttery notes of the brioche and creates a bridge between the cool meat texture and the warm spiciness of the caper berries. A true classic for this type of preparation, it impresses with its structure and fine herbal aromas. It gives the dish a certain down-to-earthness and depth, which comes into its own particularly well with a tartare from older breeds of beef.
Pinot Noir Rosé Pfalz QbA (Palatinate, Germany)
For those who prefer an even lighter accompaniment, a high-quality rosé made from Pinot Noir offers a surprisingly good performance with tartare. This wine impresses with its salmon pink color and delicate aromas of raspberries and small red forest fruits. The crisp freshness and cool serving temperature harmonize perfectly with the ice-cold tartare. As rosé wines have hardly any tannins, there is no conflict with the egg yolk. The fruity acidity is invigorating and cleanses the palate of the fat from the brioche after every bite. It is a summery and highly elegant variation that shows how versatile the combination of wine and raw meat can be when the balance is right. The fine mineral note on the finish ensures that the rosé is not too one-dimensional, but stands up to the spiciness of the pepper and shallots. An unconventional but extremely successful companion for warm days.
The recipe:
Beef tartare with capers, egg yolk & brioche
Cooking utensils
- 1 Very sharp chef’s knife
- 1 Stainless steel bowl
- 1 Metal ring for serving (approx. 8 cm diameter)
- 1 Toaster or grill pan
- 1 Cutting board
Ingredients
For the tartare
- 300 g Fillet of beef absolutely fresh, best bought in one piece
- 2 fresh egg yolk Organic quality
- 1 Tbsp capers finely chopped
- 1 Shallot very finely diced
- 2 Cornichons finely diced
- 1 teaspoon Dijon mustard
- 2 Tbsp. high-quality olive oil
- Salt and black pepper from the mill
- A squeeze of lemon juice For the accompaniment
- 2 thick slices of brioche bread
- Some butter for toasting
- Cress or parsley for garnish
Preparation
Preparation of the meat
- First cut the fillet of beef into thin slices, then into fine strips and finally into very small cubes. Important: Do not put through a mincer, otherwise the texture will be lost. Mixing the ingredients
- In a chilled bowl, mix the meat with the capers, shallots, gherkins, mustard and olive oil.
- Season to taste with salt, pepper and a squeeze of lemon. Salt just before serving to preserve the color of the meat. Sideboards
- Place the metal ring on a shallow plate and fill with the tartare, pressing down lightly.
- Make a small well in the center and carefully slide the fresh egg yolk into it. Toast the brioche
- Toast the brioche slices in butter until golden brown on both sides. Serve
- Carefully remove the ring, garnish with cress and serve with the warm brioche.
Recommended side dishes
- Small wild herb salad with vinaigrette
- Homemade truffle mayonnaise
- Pickled radishes for extra acidity
