Beef Tartare - Toptable Group
Experience West Restaurant’s Beef Tartare recipe from Executive Chef Bobby Milheron, perfecting quail eggs and crafting a flavorful dressing. Serves 8 and ideal for special occasions.
Ingredients
- 36g egg yolks
- 42g shallots, finely diced
- 43g anchovies, finely diced
- 34g cornichons, finely diced
- 30g capers, finely diced
- 60g smooth Dijon mustard
- 30g Worcestershire sauce
- 9g Tobasco sauce
- 160g olive oil
- 12oz beef tenderloin or striploin
- Salt, to taste
- Pepper, to taste
- Chives, to taste
- Parsley, to taste
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