Grilled meat is typical for Argentinean cuisine, but today we are not talking about it, but about a dish of fresh meat, or, more precisely, fresh beef tenderloin of grain-fed. When you want something new, unusual, light and satisfying, a great choice is tar-tar. This appetizer is prepared almost instantly from fresh meat, sauces and spices. A typical Argentine flavor is given to him just by these sauces and spices. But there will not be anything too sharp, burning - everything in moderation, in accordance with European taste. Proportions are sustained in a certain way, so that the spices only complement the delicate taste of fresh beef tenderloin. (Grain-fed beef is distinguished by special tenderness; by and large, only the name unites it with grass-fed beef.) And it is complemented by parmesan, capers, and yolk of quail eggs.

Each part of tar-tar served on a plate has its own flavor and looks in its own way. This dish is prepared and served in accordance with the trend of the “theater of food” nowadays, when each dish plays its role in the gastronomic performance of lunch or dinner and is a kind of pleasant surprise for the gourmet ... Add that dry red tuscan wine. And if you want not just a bite to eat, but dinner, then a bean soup prepared according to a special recipe will be an excellent continuation.

Marina Levina, El Gaucho: “I recommend everyone to try cooking meat tartar. First, very quickly; secondly, very tasty. The word "tar-tar" was originally called the method of cutting; then it became the name of the dish - meat, finely chopped and served without cooking, only seasoned with spicy sauce. For the preparation of tartare "Carne Crudo" take the best meat - chilled beef tenderloin. Finely chop. Add shallots, Worcester, salt, pepper, balsamic oil, olive oil. I recommend dividing the meat into three parts and decorating each: one with capers, the other with quail yolk, another one with dried cherry tomatoes and parmesan cheese. If you decide to cook bean soup, then listen to the advice that gives us traditional Argentinean cuisine. At first glance, the recipe for soup is straightforward, but it has its own subtleties: it is important to choose the right type of beans and not to violate the cooking technology. Red beans (kidney) goes well with savory tomato sauces and onions. However, this type of bean has one insidious peculiarity: raw grains contain toxic substances, so it cannot be germinated, and before cooking you should soak for at least eight hours, be sure to drain the water and then cook for at least an hour until ready. ”

Tar-tart "Carne Cordo"

Stir finely chopped beef and onions. Add the Worcester sauce, mustard, salt, pepper, mix again and divide into three parts. Thin strips of pesto sauce and balsamic cream on a plate. To form each part of tartar in the form of a ball, on one of them put crushed capers, on the other - yolk of quail eggs, roll the third part in grated Parmesan cheese and decorate with half a baked cherry tomato. Next to put the salad and arugula, dressed with olive oil.

Argentine Bean Soup

Soak beans in cold water for 12 hours. Bacon divided into two parts. White onion cut into cubes. Fry one piece of bacon with onions in vegetable oil until light brown. Fry the second part with the onions until brown, add the tomato paste and fry again. Dice red sweet pepper and fry with onions until half cooked. Combine vegetables, bacon and beans, add diced carrots, salt, white pepper and cook until ready. 10 minutes before the end of cooking add red pepper and bay leaf. Add the soup, garnished with sliced ​​green onions.

The wines are provided by MBG - Wine merchant since 1995. We thank the restaurant El Gaucho for assistance in filming.