Eckart Witzigmann’s Beef Tartare, Beet, Caviar and Sturgeon
Gault & Millau's "Cook of the Century" recipient, Eckart Witzigman, gives the recipe for his delicious beef tartar recipe.
Keywords
- hotels & travel
Ingredients
- 80g fresh beef (not vacuum sealed)
- 1 tbsp. finely diced shallot, freshly blanched
- 1 tsp. finely chopped chives
- Olive oil, salt and freshly ground black pepper
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