Beef tartar


  • 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.

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