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.
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
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.
© 2008 Anthony Demetre. All rights reserved.