Beef Tartare
A classic dish featuring finely chopped raw beef, seasoned with a variety of delicious add-ins, perfect for a sophisticated appetizer or light meal.
Nutrition
Calories: 250cal
Carbohydrate: 2g
Protein: 22g
Fat: 18g
Cholesterol: – -mg
Sodium: 500mg
Difficulty Level: easy
30 min Prep
0 Cook
30 min Total
4 Servings
Ingredients
- 12 ounces high-quality beef tenderloin, finely chopped
- 4 tablespoons capers, chopped
- 4 tablespoons red onion, finely chopped
- 4 cornichons, finely chopped
- 2 tablespoons parsley, finely chopped
- 2 egg yolks
- 1 tablespoon Dijon mustard
- 2 tablespoons Worcestershire sauce
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 slices of crusty bread, toasted, for serving
Instructions
- Ensure that you use very fresh, high-quality beef for tartare. Ask your butcher for beef suitable for raw consumption, ideally an organic tenderloin.
- Start by chilling your beef in the freezer for about 15 minutes. This makes it easier to chop finely.
- Using a sharp knife, finely chop the beef into small cubes. Take care to cut the meat evenly for a uniform texture. Place the chopped beef in a mixing bowl.
- Add the capers, red onion, cornichons, and parsley to the bowl. Mix gently to combine. This helps to distribute the flavors evenly throughout the dish.
- In a separate small bowl, whisk together the egg yolks, Dijon mustard, Worcestershire sauce, and olive oil. Season the mixture with salt and pepper.
- Pour the dressing over the beef mixture and mix gently until well combined. Taste and adjust seasoning as necessary. Feel free to add more mustard or Worcestershire sauce for extra flavor.
- Cover the mixture and chill in the refrigerator for about 10 minutes to allow the flavors to meld together.
- Serve the beef tartare immediately with toasted crusty bread on the side. The tartare is best enjoyed fresh.
