Beef Tartare Recipe: The Classic French Bistro Way
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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Cooking tools:
- Cake ring
- Freezer
- Chef's knife
- Kitchen shears
- Cutting board
- Mixing bowl
- Whisk
- Plate
- Toaster
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
- black pepper
- Extra virgin olive oil
- Toasted baguette slices
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