Ingredients
Units Scale
- 200g beef fillet (or other prime-cut of your choice)
- 1 tbsp shallot, finely minced,
- 1 tsp capers, finely chopped
- 1 tsp cornichon, finely minced
- 1 egg yolk
- 1.5 tsp Dijon mustard
- 1 tbsp chives, finely chopped
- 1 tsp ketchup
- Splash of Worcestershire Sauce
- Splash of Extra Virgin Olive Oil
- Salt and Pepper, as required
Instructions
- Place a metal mixing bowl into the fridge 15 minutes before you prepare your tartare.
- Cut your fridge cold beef* into thin slices (1cm/0.25 inch thick). Slice each slice length-wise so you have one long rectangle of meat. Repeat for all slices.
- Line up all your strands of beef and chop into equal sized cubes. You don’t need to be super precise with this.
- Place the beef into the metal mixing bowl and reserve in the fridge.
- Chop up the rest of your ingredients and once complete, mix in with the cold beef.
- Add the sauces, egg yolk*, chives, olive oil to the bowl and mix to combine. You should have a sticky mix that’s well binded. Seasoned to taste with salt and pepper – you will need a fair amount as raw beef fillet doesn’t have that much flavour.
- Serve immediately and eat within 30 minutes. Serve with French fries and salad.
Notes
- If the beef is too tender, put it into the freezer for 15 minutes to firm up – this will make the slicing process much quicker.
- If you are worried about eating a raw egg yolk, you can confit them in the oven. Simply add them to a small oven-proof container and submerge in oil. Put them into a 100c/210f oven for 50 minutes to cook/pasturize.
- Optional Ingredients: A beef tartare is extremely customisable and you can adjust to your tastes. Classically, a tartare is finished with a raw or confit egg yolk. If you’re preparing it as a starter then try a quail egg. In the mood for a different style? Make it pan-Asian by adding spring onions, chilli, sesame seeds, nori and season with soy-sauce.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Entree
- Cuisine: French