Beef Tartare

Preparation info
  • Serves


    • Difficulty


Appears in
Today's special: A new take on bistro food

By Anthony Demetre

Published 2008

  • About

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 egg yolks are raw, use only the freshest from an impeccable source.


  • 360 g finely chopped beef, excluding all fat (we use bavette, i.e. skirt steak)
  • 1 tablespoon finely chopped shallots


In a large mixing bowl, combine together to an even mix all the ingredients apart from the egg yolks and bread. Do not be afraid to add more of the seasoning ingredients according to your taste.

Mould the tartare mixture into 4 round patties. (You can use a 10 cm. pastry cutter to mould the