Beef Tartare


Preparation info

  • Difficulty


  • Serves


Appears in

Today's special: A new take on bistro food

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.


  • 360 g finely chopped beef, excluding all fat (we use bavette, i.e. skirt steak)
  • 1 tablespoon finely chopped shallots
  • 1 tablespoon miniature capers
  • 1 tablespoon finely chopped gherkins
  • 2 tablespoons finely chopped parsley
  • Β½ teaspoon Tabasco sauce
  • 1 tablespoon Dijon mustard
  • 2 tablespoons tomato ketchup
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon olive oil
  • Salt and freshly ground black pepper
  • 4 egg yolks
  • Toasted sourdough bread, to serve

For the Garnish (Optional)

  • extra-virgin olive oil
  • Maldon sea salt
  • Paprika


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 mixture into shape if you like, or even cling film.) Place a patty on each serving plate, make a slight hollow on the top and add an egg yolk.

Serve as soon as possible, with slices of toasted sourdough bread. If you like, drizzle the plate with a little oil here and there and sprinkle over some sea salt crystals and paprika.