- 600g of beef tenderloin
- 1 egg yolk
- 2 tablespoons of diced parsley
- 1 shallot (or half an onion)
- 1 tablespoon of French-style mustard
- 1 tablespoon of Tabasco sauce
- Salt, pepper
- Wash the parsley then finely dice it.
- Next peel the shallot or onion (whichever you prefer), then chop finely.
- In a container mix the beef tenderloin with the egg yolk, the mustard and the
- Tabasco sauce. For the purposes of preventing any nasty surprises occurring and heat-related injury, add the mustard and Tabasco sauce progressively and only if you feel they’re necessary.
- Next add the parsley and the garlic. Be sure to properly spread out the shallot so no-one gets any nasty surprises by biting down on a lump of it when eating the tartar.
- Add salt and pepper to the mix as you see fit.
- Once the texture of the mix is nice and even, form steaks using a biscuit cutter then shape them using a spoon. If you don’t have a biscuit cutter at home then you’ll want to form a bowl-shaped steak, which you’ll then spread out using a spoon.
- Place the tartar in the fridge to chill for half an hour.