Beef Tartare

Name: Beef Tartare
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: Maldon sea salt; extra-virgin olive oil; ½ teaspoon Tabasco sauce; 1 tablespoon miniature capers; 360 g finely chopped beef, excluding all fat (we use bavette, i.e. skirt steak); 1 teaspoon olive oil; 1 tablespoon finely chopped shallots; Paprika; Salt and freshly ground black pepper; 2 tablespoons finely chopped parsley; 1 tablespoon finely chopped gherkins; 2 tablespoons tomato ketchup; 1 tablespoon Dijon mustard; 2 teaspoons Worcestershire sauce; Toasted sourdough bread, to serve; 4 egg yolks

Preparation info

Serves
4

Difficulty
Easy

Appears in

Today's special

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.

Ingredients

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

Europe
United Kingdom
Starter
England
Spicy

Method

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