Georgian Beef Tartare Recipe
This Georgian beef tartare recipe delivers a fresh, herb-forward take on classic tartare with the addition of tangy tkemali and vibrant pickled vegetables. Featured on CombiNation, this dish combines finely chopped beef with aromatic herbs and bold flavors for a refined appetizer that’s both light and unforgettable.
The Inspiration
Georgian cuisine is known for its vibrant herbs, bold sauces, and deep culinary traditions. In this dish, host Bianca Osbourne draws inspiration from kharcho, a traditional Georgian beef soup, reimagining its flavors into a modern tartare. The use of tkemali—a tart plum sauce—adds brightness, while fresh herbs like tarragon and mint bring complexity. Paired with pickled vegetables for contrast and texture, this tartare reflects the balance and richness that defines Georgian cooking.
Ingredients
- ½ pound (200 g) beef tenderloin, finely chopped by hand
- 1 tablespoon (15 ml) marigold powder + more for dusting
- 1 tablespoon (15 ml) chopped mint
- 1 tablespoon (15 ml) chopped tarragon
- 1 tablespoon (15 ml) chopped parsley
- 1 tablespoon (15 ml) olive oil
- 2 tablespoons (30 ml) prepared Tkemali + more for garnish
- Salt and pepper
Garnish
- 3 cornichons, sliced thin
- 2 small pickled beets, and 1 roasted red pepper, pickled radish, sliced thin then cut into small rounds with a very small cookie cutter (½-¾ inch/1.25-2.15 cm)
- Warm bone broth in a shot glass (optional)
Method
- Mix beef, marigold powder, mint, tarragon, parsley, olive oil, and tkemali, season with salt and pepper.
- Use a 3 inch (7.5 cm) ring mold to plate tartare. Arrange pickle, beet, radish, and pepper discs over the top of the molded tartare, overlapping (shingling) and alternating colors.
- Use a squeeze bottle to dot additional tkemali on a plate.
Optional: serve with a shot of beef bone broth as a nod to the inspiration for the dish, Georgian Beef Kharcho soup
Serving Suggestions
This Georgian beef tartare recipe is best served as a refined appetizer for intimate dinners or upscale gatherings. Pair it with crusty bread or crisp flatbreads to add texture, and complement the dish with a light red wine or a dry white wine to balance the richness of the beef and the acidity of the tkemali. For an elevated dining experience, present it as part of a multi-course tasting menu, allowing its fresh herbs and tangy elements to awaken the palate before the main course.
Final Thoughts
This Georgian beef tartare recipe is a vibrant expression of bold herbs, tangy sauces, and refined technique. By combining traditional Georgian flavors with modern presentation, it offers a unique twist on a classic dish. Whether you’re exploring new cuisines or impressing guests with something elegant and unexpected, this tartare delivers freshness, complexity, and visual appeal in every bite.