Yesterday, I went out for lunch with my aunt. When I saw beef tartare at the top of the menu, I stopped looking. I love tartare, especially when it’s hand-chopped and not ground. It was served with French cornichons, baby marinated mushrooms and grilled bread.
I’ve only made beef tartare once at home and it was from Anthony Bourdain’s “Les Halles” cookbook. It was delicious. If you make it, just make sure you use impeccably fresh beef, preferably organic.
Beef Tartare
Prep time
Total time
A delicious, well-seasoned tartare that’s really easy to prepare.
Author: Anthony Bourdain
Recipe type: Main course
Cuisine: French
Serves: 6
Ingredients
- 2 egg yolks
- 2 tablespoons Dijon mustard (28 g)
- 4 anchovy filets, finely chopped
- 2 teaspoons ketchup (10 g)
- 1 teaspoon Worcestershire sauce (5 g)
- Tabasco sauce, to taste
- Freshly ground black pepper
- ¼ cup salad (i.e., corn or soy) oil (56 ml)
- 1 ounce Cognac (28 ml)
- 1 small onion, freshly and finely chopped
- 2 ounces capers, rinsed (56 g)
- 2 ounces cornichons, finely chopped (56 g)
- 4 sprigs of flat parsley, finely chopped
- 1¼ pounds fresh sirloin, finely chopped (560 g)
- French fries, optional
- 4 slices fine quality white bread, toasted, quartered, for toast points
Instructions
- Place the egg yolks in a large stainless-steel bowl and add the mustard and anchovies. Mix well, then add the ketchup, Worcestershire sauce, Tabasco, and pepper and mix well again. Slowly whisk in the oil, then add the Cognac and mix again. Fold in the onion, capers, cornichons, and parsley.
- Add the chopped meat to the bowl and mix well using a spoon or your hands. Divide the meat evenly among the six chilled dinner plates and, using a ring mold or spatula, form it into disks on the plates. Serve immediately with French fries and toasted bread points.
