Beef Tartare Recipe: The Classic French Bistro Way | Tartare.org

Name: Beef Tartare Recipe: The Classic French Bistro Way | Tartare.org
Total time: 50 min
Ingredients: 400g (14 oz) trimmed beef tenderloin (buy about 450-500g / 1 lb untrimmed); 2 shallots, finely minced; 2 tbsp capers, drained and chopped; 2 tbsp cornichons, finely diced; 2 tbsp fresh parsley; 1 tbsp Dijon mustard; 2 tsp Worcestershire sauce; 1 hen's egg yolk, for the dressing (optional); 4 quail egg yolks, one per plate for garnish (or 4 small hen's egg yolks); Sea salt and black pepper; Extra virgin olive oil; Toasted baguette slices

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Classic French bistro beef tartare, step by step: the cut to ask your butcher for, hand-cutting, the caper-shallot-yolk dressing and quantities per person.

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Ingredients

400g (14 oz) trimmed beef tenderloin (buy about 450-500g / 1 lb untrimmed)
2 shallots, finely minced
2 tbsp capers, drained and chopped
2 tbsp cornichons, finely diced
2 tbsp fresh parsley
1 tbsp Dijon mustard
2 tsp Worcestershire sauce
1 hen's egg yolk, for the dressing (optional)
4 quail egg yolks, one per plate for garnish (or 4 small hen's egg yolks)
Sea salt and black pepper
Extra virgin olive oil
Toasted baguette slices

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