Beef tartare
============ 2023-08-10

Inspired from the book: Chocolate & Zucchini, Clotilde Dusoulier ISBN: 978-0-7679-2383-5

Comment: If possible do not pass the meat through a meat grinder. Cut it with a knife, first in thin slices, then in strips, then in small dice of 4 to 5 mm per side. The advantage of this method is that you will quickly realize that you have no sharp knife in your kitchen (it takes 15 mn for 350 g of meat). The other option is to ask your butcher to do it for you.
Do not complete the mixing until just before serving. If prepared in advance, the meat will turn brown and unappetizing (without degrading the taste though). Typiquely there is no need to add salt.

Choice of meat: in all cases, the meat must be completely free of fat and without tendons or membranes. Normally I use meat for steaks and when I get the chance tenderloin. I haven't tried it yet, but I would like to try the flank steak sometime.

2 personnes


Group 1
1 flush tablespoon of strong Dijon mustard
1+ tablespoon Worcestershire
1- flush tablespoon ketchup
Tabasco to taste
1 small glass of cognac

1 large shallot, finely chopped
2- garlic cloves, finely chopped
1 good tablespoon capers (chopped if large)
1 good tablespoon of chopped parsley or chives  - remplace the parsley by liveche (if dry 1 pinch) and chervil (1+ tablespoon)
1 or 2 anchovy fillets finely chopped (opt) or a bit of anchovies paste

group 3
350 g lean beef (roastbeef, steak)
1+ tablespoon of EVOO
1 large egg yolk

A generous quantity of freshly ground pepper.

Buttered toasts


- Mix together the elements of group 1
- Mix together the elements of group 2
- Cut the steak with a knife (thinly sliced, slices, dices) diced ~4 to 5 mm (see text)
- Mix with EVOO
- Combine with egg yolk and group 1
- Mix with group 2 + pepper
- Taste and add what is missing.

Serve with buttered toast, the Tabasco bottle and the Worcestershire so people can add to their taste.