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–+ servings

Tartare de Boeuf Classique

Raw, hand-chopped beef tenderloin at its finest — seasoned with capers, cornichons, shallots, Dijon, Worcestershire, Tabasco, and egg yolk.
Print Recipe
Prep Time: 20 minutes
Total Time: 20 minutes
Course: Appetizer
Cuisine: French
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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