Beef Tartare
Classic French beef tartare with fresh herbs, capers, and a raw egg yolk.
20 mins
Prep Time
0 mins
Cook Time
2
Servings
Ingredients
- 300g fresh beef tenderloin (high-quality, sushi-grade)
- 1 small shallot, finely minced
- 1 tbsp capers, drained and chopped
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tbsp extra virgin olive oil
- 1 tsp Tabasco sauce (optional)
- 1 egg yolk
- 1 tbsp fresh parsley, finely chopped
- 1 tbsp fresh chives, finely chopped
- Salt and freshly ground black pepper to taste
- Toasted bread or fries for serving
Nutrition Facts
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Instructions
Chill the beef: Place the beef tenderloin in the freezer for 15-20 minutes to firm it up for easier chopping.
Prepare the beef: Using a sharp knife, finely dice the beef into small, uniform pieces. Avoid using a food processor to maintain texture.
Mix the base: In a large bowl, combine the diced beef, minced shallot, chopped capers, Dijon mustard, Worcestershire sauce, olive oil, and Tabasco (if using). Mix gently.
Season: Add salt and freshly ground black pepper to taste. Mix again lightly.
Plate the tartare: Shape the beef mixture into a mound on a chilled plate. Create a small well in the center and carefully place the egg yolk in it.
Garnish: Sprinkle with chopped parsley and chives. Serve immediately with toasted bread or fries.
Chef's Tips
- Quality Matters: Use only the freshest, high-quality beef from a trusted butcher.
- Chilling: Freezing the beef briefly makes it easier to dice finely.
- Egg Safety: If concerned about raw eggs, use pasteurized eggs.
- Customization: Adjust mustard, Worcestershire, or hot sauce to taste.
- Serving: For best texture, serve immediately after preparation.
