📍 Where this dish comes from: Nice · Promenade des Anglais
Discover the history of this region →
Discover the history of this region →
Raw, hand-chopped beef tenderloin at its finest — seasoned with capers, cornichons, shallots, Dijon, Worcestershire, Tabasco, and egg yolk, assembled tableside in the classic French tradition. This carnivore’s classic is entirely natural keto, a dish of pure protein and healthy fat that has graced Parisian brasseries for over a century.
What You’ll Need
Servings: 4 servings
Calories: 360kcal
Ingredients
- 600 g beef tenderloin trimmed of all fat and sinew
- 4 egg yolks
- 3 tbsp capers finely chopped
- 4 cornichons finely diced
- 2 shallots finely minced
- 2 tbsp flat-leaf parsley chopped
- 2 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- Several dashes Tabasco
- 1 tbsp olive oil
- Salt and freshly ground black pepper
- To serve: extra capers, cornichons, Tabasco, Worcestershire
Instructions
- Freeze beef 20 minutes to firm it — this makes clean chopping much easier.
- Remove from freezer. Slice into thin strips, then cut across into small cubes. Do not mince.
- In a cold bowl, combine capers, cornichons, shallots, parsley, Dijon, Worcestershire, Tabasco, and olive oil.
- Add chopped beef and mix gently with a fork until just combined. Season with salt and pepper.
- Taste and adjust seasoning — tartare must be boldly seasoned.
- Divide into four portions. Press into a ring mould or cup and unmould onto chilled plates.
- Make a well in the top of each and place a raw egg yolk in it. Serve with condiments on the side.
Nutrition
Serving: 1serving | Calories: 360kcal | Protein: 36g | Fat: 22g | Fiber: 1g
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Health Benefits
- Raw beef tenderloin retains heat-sensitive B vitamins (B1, B2, B6) that cooking can degrade.
- Raw egg yolk provides lecithin, an important nutrient for cell membrane structure.
- Capers are a good source of quercetin, a flavonoid studied for its antioxidant properties.