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Ingredients
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Main Ingredients
Seasonings and Additions
Method
Preparation of Beef Tartare
- 1
Chop the Beef
Start by ensuring that your beef tenderloin is very fresh and of high quality. Use a sharp knife to finely chop the beef into small cubes, about 1/4 inch in size. This is crucial for the texture of the tartare.
- 2
Mix the Beef
In a mixing bowl, add the finely chopped beef. Incorporate the Dijon mustard and Worcestershire sauce into the beef mixture and gently mix until everything is well combined.
- 3
Add Seasonings and Herbs
Finely chop the capers, shallots, and fresh parsley. Add these to the beef mixture along with salt and black pepper to taste. Mix gently until the ingredients are evenly distributed.
- 4
Adjust Seasoning
Taste the mixture and adjust the seasoning as necessary. It should be flavorful but not overpowering.
Serving
- 5
Plate the Tartare
Plate the beef tartare mixture in a round mold or form it into a patty using your hands. Create a small well in the center for the egg yolk.
- 6
Add Egg Yolks
Carefully separate the egg yolks from the whites and place one yolk in the well of each tartare serving. This will add richness and flavor when mixed in by the diner.
- 7
Serve with Accompaniments
Serve immediately with toasted bread or crackers on the side for a delightful contrast in texture.
