Bœuf Tartare

Preparation info

    • Difficulty


Appears in

How to Cook a Wolf

By MFK Fisher

Published 1944

  • About


  • ¼ pound beef per person (or more)
  • 1 egg per person
  • lemon juice
  • olive oil
  • parsley, chives, basil, any herbs
  • salt, pepper


Remove all fat from meat and grind rather coarse. Form lightly into mounds or pats, 1 for each person. Make a little dent on the top.

Break the eggs carefully, saving the whites for another purpose, and put a yolk in a half shell in the dent on each pat.

Chop the herbs separately and put into little bowls. Serve the olive oil in a cruet. Garnish the meat with lemon-quarters. Other things like little pickled onions and chopped dill pickles and so forth may be added to the tray.

To eat, put the egg-yolk into the dent, cover the whole with whatever herbs desired, add olive oil and lemon juice and seasoning, and mix lightly.