What beef tartare is, which cut it is made from, how to eat it and why aged beef. Aged beef tartare at Mosso in Klaipėda Old Town.
Tartare is finely cut raw beef, seasoned so that the meat stays the main flavour. It is one of the classic French starters, and in a good restaurant it is always prepared just before serving.
Which cut
Tartare needs lean, tender and very fresh beef – usually sirloin or tenderloin. The meat is cut with a knife rather than minced, which keeps its texture.
Why aged beef
Ageing draws out some moisture and deepens the flavour, almost nutty. Aged beef tartare therefore needs very little: a delicate sauce and something crisp.
How to eat it
- Taste the first bite on its own to really taste the meat.
- Then combine it with the sauce and crunchy elements on the plate.
- It goes well with a dry white, a light red or Champagne.
Aged beef tartare at Mosso
On the Mosso menu: aged beef tartare with cumin mayonnaise, Lithuanian-grown shiitake and straw potatoes, €17 – and a tuna tartare with apple ponzu and wakame, €16. You can also choose it as the first course of the tasting dinner.
Mosso is in Klaipėda Old Town, on the bank of the Danė, Žvejų g. 18A – in the historic Michaelson (“Venetian”) warehouses.
