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.
French
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
Build
Fold cold diced beef gently into the seasoning mixture with a fork, avoiding mashing. Taste and adjust seasoning as needed.
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.