Small beef tartar apetizer
========================== 2025-08-08 *


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.
Most likely the original recipe uses lovage, an herb that tastes much like Maggi. So Maggi can be used instead.
Maggi is an unconventional element, but it makes this recipe so original.
Depending on the Maggi, it may be necessary to more than double the quantity.

Ingredients:
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Quantities: 6 people [1 person]

600 [100]  g beef fillet
30  [5]    ml EVOO
12  [2]    g chervil, leaves only chopped (opt)
3.3 [0.55] g maggi (12 small drops pp) or better lovage
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:
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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.