Hand-cut Beef Tartare
Ingredients
- 800 gBeef tenderloin (very fresh, trimmed)
- 4 pcEgg (yolks only)
- 4 tbspMustard
- 8 tbspSunflower oil
- 4 pcShallot (finely minced)
- 8 pcSweet and sour gherkin (chopped)
- 20 gFlat-leaf parsley (minced)
- 2 tbspRed wine vinegar
- 2 pinchFleur de sel
- 2 pinchBlack pepper ground
- 2 tbspCapers (chopped)
- 2 tbspWorcestershire sauce
- 2 pinchTabasco
Method
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.
- 1
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
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
Finely chop the shallots and flat-leaf parsley. Chop the pickles and capers into small pieces to add crunch.
- 4
Add the meat, aromatics, vinegar, Worcestershire sauce, Tabasco, salt, and pepper to the sauce. Mix gently until the preparation is shiny and homogeneous.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Consume immediately after preparation. Do not store due to the raw meat.
