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Beef tartare

Yields2 ServingsPrep Time10 mins

Beef tartare must be one of the best ways to serve any quality cut of beef. The idea of raw meat may be a little off putting for some people, but it is truly delicious and well worth a try. It is important to serve freshly made and while cold, with a raw egg yolk on top.

Beef Tartare Recipe

 300 g beef fillet straight from the fridge
 2 Shallots, chopped
 2 Capers, drained and chopped
 ½ cup Cornichons, sliced
 2 tbsp Parsley, chopped
 1 tbsp Extra Virgin Olive Oil
 3 dashes of Tabasco
 ½ tsp Sea salt
 black pepper
 2 egg yolks
 parsley and radish greens
Serve with
 French Baguette, sliced and toasted

Remove all fat from the meat and cut into pieces then place in the food processor and pulse until the meat is chopped finely. You can do this by hand with a sharp knife.


Put the meat into a bowl. Add shallots, capers, cornichons, parsley, olive oil, tabasco, salt & pepper. Mix lightly with 2 forks then spoon the meat mixture into two shallow bowls, then flip onto 2 chilled plates. Make a small indent on top and nestle egg yolk (in the eggshell) in. Garnish and serve with toasted and buttered bread.

Nutrition Facts

Servings 0

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