Beef tartare is a typical French dish made with spiced raw beef tenderloin, thinly chopped or minced, and served with different sides.
Ingredients (for 2)
- 2 beef sirloin steaks (about 13 oz or 360 gr)
- 1/2 cup pickles
- 2 tbsp parsley
- 1 tbsp capers
- 2 eggs
- 1 ½ tbsp mustard
- 2 tbsp olive oil
- 1 tsp red Tabasco sauce
- 1/2 onion
- salt & black pepper
Directions
- Finely chop or mince the meat with a sharp knife and add to a plate
- Add Tabasco sauce, salt and black pepper, and mix to combine
- Shape the meat into an oval disk
- In a bowl, mix together Dijon mustard and egg yolks
- Slowly pour olive oil in drops while whisking to make a mayonnaise sauce and place on the side of the meat plate
- Thinly chop pickles, parsley, onions and capers, mix them together in a bowl and place on the side of the meat plate (each diner can mix with the ground meat as desired)
Best Served With
Mixed green salad or baby spinach
Tips from the Chef
- Use the best quality fresh meat you can afford
- If possible, place the beef in the freezer for 30 minutes to make it firm before chopping
- Some variants have a raw egg served on top of the meat
Cambooza 