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Beef Tartare

June 18 2021

Written by GOURMET DE PARIS

June 18 2021

Written by GOURMET DE PARIS

French Steak Tartare is a classic recipe which enhances the pure flavor of the meat. In France, the Tartare is an institution since the second part of the XIX Century.

Beef Tartare

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Servings

French Steak Tartare is a classic recipe which enhances the pure flavor of the meat. In France, the Tartare is an institution since the second part of the XIX Century.

Ingredients

300 g tail end of beef fillet, sirloin or rump, straight from the fridge
1 tbsp capers, rinsed, drained and chopped
2 shallots, finely chopped
2 tbs pchopped flat-leaf parsley
1 tbsp extra virgin olive oil
4 cornichons, finely chopped
3 dashes of Tabasco
½ tbsp Dijon mustard
3 dashes of Tabasco
½ tsp sea salt flakes
20 turns of black pepper
2 medium egg yolks

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Directions

Trim the meat of all fat and sinew and chop finely by hand.
Put the meat into a bowl with the capers, shallots, parsley, oil, cornichon, Tabasco, Dijon mustard, salt and pepper.
Mix together lightly with 2 forks, then spoon into the centre of 2 chilled plates and shape into a neatish round.
Make a small indentation in the top and add an egg yolk to each one.
Serve with pommes frites, Melba toast, elongated slices of shallow-fried French bread or pumpernickel.