Beef Tartare from Today's special: A new take on bistro food by Anthony Demetre
You could also mince the beef, but I find chopping by hand gives a better texture. The pieces should be no smaller than about 3mm dice. Some people do this with two knives, one in each hand. As the...
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Ingredients
- Toasted sourdough bread, to serve
- 4 egg yolks
- Salt
- freshly ground black pepper
- Paprika
- Maldon sea salt
- extra-virgin olive oil
- 360 g finely chopped beef, excluding all fat (we use bavette, i.e. skirt steak)
- 1 tablespoon finely chopped shallots
- 1 tablespoon Dijon mustard
- 2 tablespoons tomato ketchup
- 2 teaspoons Worcestershire sauce
- 1 teaspoon olive oil
- 1 tablespoon miniature capers
- 1 tablespoon finely chopped gherkins
- 2 tablespoons finely chopped parsley
- ½ teaspoon Tabasco sauce
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