French · Lunch
Hand-Cut Raw Beef with Egg Yolk
Steak Tartare
The Parisian bistro classic, hand-cut raw beef seasoned with capers, cornichons, shallot and egg yolk.
$$
20 minsPrep
0 minsCook
20 minsTotal
MediumLevel
Nutrition per serving
428Calories
38gProtein
28gFat
3gCarbs
1gSugar
0gFiber
580mgSodium
185mgChol
Goes well with
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Instructions
1
Prep
Finely chop shallots, cornichons, capers, and parsley. Hand-cut very cold beef fillet into 3mm dice. Combine shallots, cornichons, capers, parsley, mustard, Worcestershire, Tabasco, and olive oil in a chilled bowl. Whisk in salt and pepper until evenly mixed.
2
Build
Fold cold diced beef gently into the seasoning mixture with a fork, avoiding mashing. Taste and adjust seasoning as needed.
3
Plate
Divide beef mixture in half and shape each portion into a neat round on chilled plates. Make a shallow well in the top of each and nestle a fresh egg yolk inside. Serve immediately with toasted baguette or green salad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) beef fillet
- 2 small shallots
- 8 cornichons
- 2 tbsp capers
- 2 tbsp flat-leaf parsley
- 2 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 6 dashes Tabasco
- 2 large egg yolks
- 2 tbsp extra virgin olive oil
- 1 tsp sea salt
- 0.5 tsp black pepper