Beef Tartare with Egg Yolk – French recipe
This recipe was shared by Chef John Smith from a popular American restaurant.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bebra.me.
Ingredients
- Veal Tenderloin 14.1 oz
- Parsley 0 oz
- Gherkins 0.4 oz
- Spanish onions 0.4 oz
- Whole egg 4 pieces
- Vegetable Oil 1 fl oz
- Ketchup 1.8 oz
- TABASCO® 0 fl oz
- Worcestershire Sauce 0 fl oz
- Ground Black Pepper to taste
- Salt to taste
- Chervil to taste
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