Beef Tartare
Classic French-style beef tartare with finely diced shallots, cornichons, and capers in a creamy mustard-egg emulsion, topped with a silky raw egg yolk.
Equipment
Ingredients
Ingredients
beef tenderloin (fresh, chilled)
350 g
dijon mustard
15 g
egg yolk (large)
2 pcs
olive oil
30 ml
worcestershire sauce
15 ml
shallot (finely_diced)
22 g
cornichon (finely_diced)
22 g
capers (finely_diced)
22 g
salt
3 g
black pepper
1 g
tabasco sauce
2 ml
Instructions
Chill the beef
Place beef in freezer for 15 minutes to make slicing easier.
Prepare the beef
Remove beef from freezer and slice into thin sheets, then cut into fine strips.
Dice the vegetables
Finely dice the cornichons, shallot, and capers into small cubes.
Make the base sauce
In a bowl, combine mustard and egg yolk, then slowly drizzle in olive oil while whisking continuously to emulsify like mayonnaise.
Season the sauce
Add worcestershire sauce, salt, pepper, and tabasco (if using) to the emulsion and mix well.
Add the vegetables
Fold in the diced cornichons, shallot, and capers using a spatula.
Combine with beef
Add the sliced beef and mix gently until the sauce coats all the meat evenly, creating a compact mixture.
Plate and serve
Shape the mixture on a plate and place a raw egg yolk on top for garnish.
Original recipe
Storage
Must be consumed immediately after preparation. Do not store raw beef tartare.
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