Small beef tartar apetizer
========================== 2024-08-08 *


Comment: Recipe strongly inspired from the restaurant « 12 Tables » in North York, north of Toronto.
This is a small tartare ideally served as an apetizer, with a few small toasts. I don't think the original recipe uses chervil, but it's an interesting touch.
The maggi is an unconventional element, but it makes this recipe so original.

Ingredients:
------------

Quantities: 6 people [1 person]

600 [100]  g beef fillet
30  [5]    ml EVOO
12  [2]    g chervil, leaves only chopped
3.3 [0.55] g maggi (12 small drops pp)
12  [2]    drops tabasco
54  [9] g  egg yolk (54 g ~ 2 yolks)
60  [10] g shallot or finely chopped onion
9   [1.5]  g salt
Pepper enough
Capers to serve
Baguette to make toasts

Preparation:
------------

Prepare the sauce by mixing all the ingredients in a bowl except the meat and EVOO.
Cut the meat with a knife into small cubes of 4 to 5 mm, then continue to chop a little for a slightly finer texture.
Add the meat to the bowl, mix with the sauce, then add the EVOO, mix again.

Divide between plates, arrange some capers around, serve with thinly sliced toast.