Hand-cut Beef Tartare

Bright red beef hand-cut for a firm bite, bound by a smooth, tangy sauce. The freshness of raw beef meets the kick of mustard and the acidity of condiments.

• Prep time: 25 min
• Cook time: 0 min
• Difficulty: Medium
• Calories: 696
• Protein: 52 g
• Carbs: 7 g
• Fat: 50 g

Ingredients

• 800 g Beef tenderloin ( very fresh, trimmed )
• 4 piece Egg ( yolks only )
• 4 tbsp Mustard
• 8 tbsp Sunflower oil
• 4 piece Shallot ( finely minced )
• 8 piece Sweet and sour gherkin ( chopped )
• 20 g Flat-leaf parsley ( minced )
• 2 tbsp Red wine vinegar
• 2 pinch Fleur de sel
• 2 pinch Black pepper ground
• 2 tbsp Capers ( chopped )
• 2 tbsp Worcestershire sauce
• 2 pinch Tabasco

Instructions

1. Cut the meat

   Slice the beef fillet into slices, then into strips and finally into small regular 5mm cubes. The meat must keep its structure, never use an electric grinder.

2. Prepare the base

   In a mixing bowl, mix the egg yolks with the mustard. Pour the oil in a thin stream while whisking to create a stable emulsion that coats the spoon.

3. Chop the aromatics

   Finely chop the shallots and flat-leaf parsley. Chop the pickles and capers into small pieces to add crunch.

4. Season and bind

   Add the meat, aromatics, vinegar, Worcestershire sauce, Tabasco, salt, and pepper to the sauce. Mix gently until the preparation is shiny and homogeneous.

Chef's tips

• Place the meat in the freezer for 15 minutes before cutting; it will be firmer and easier to slice.
• Mix at the very last moment to prevent the acidity from 'cooking' the meat and dulling its color.

Storage

Consume immediately after preparation. Do not store due to the raw meat.