Name: Steak Tartare (Tartare de Bœuf)
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: French
Ingredients: 450 g Beef tenderloin or top sirloin (very fresh, sushi-grade handling preferred), trimmed; 4 each Egg yolks (for serving); 1 each Shallot, very finely minced; 4 each Cornichons (small French pickles), finely chopped; 2 tbsp Capers, drained and finely chopped; 2 tsp Dijon mustard; 1.5 tsp Worcestershire sauce; 0.5 tsp Hot sauce (optional); 1 tbsp Ketchup (traditional in many brasseries; optional but classic); 2 tbsp Fresh parsley, finely chopped; 2 tsp Lemon juice; 1.5 tbsp Extra-virgin olive oil; 0.75 tsp Fine sea salt; 0.5 tsp Freshly ground black pepper; 4 servings Toasted baguette slices or fries (to serve)

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Steak Tartare (Tartare de Bœuf) | Chop-Chop

Ingredients

Preparation

Method

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Ingredients

Preparation

Method

Nutrition Facts

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