Stéphane Reynaud

Tartare de Bœuf Bistrot

Bistro-Style Beef Tartare

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Preparation info
  • For

    6

    • Difficulty

      Easy

    • Ready in

      15 min

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Whole piece of beef fillet 800 g
  • Mild onions 2
  • Capers 1

Method

  1. Chop the beef into small, evenly sized cubes.
  2. Dice the onions.
  3. Mix the mustard with the tomato sauce, olive oil and egg yolks. Add the capers and onion, mix with the meat, season with chives, salt, pepper and Tabasco.
  4. Shape into a mound and serve with a salad of fresh herbs.