Bruno Albouze Steak Tartare

Steak Tartare

Yields2 ServingsPrep Time35 minsTotal Time35 minsRating


 300 g Angus beef tenderloin tips or filet, finely diced
 20 g Shallots, minced
 30 g Cornichons, finely chopped
 10 g Parsley, washed and chopped
 10 g Capers, rinsed
 5 g Dijon mustard
 5 g Grape seed oil
 40 g Egg yolks (2), pasture-raised
 5 g Worcestershire sauce
 15 g Ketchup
 2 g Salt & pepper / tabasco



Mix egg yolks with Worcestershire sauce, ketchup and tabasco. Add remaining ingredients; readjust seasoning according to taste.


Use a large cookie cutter or pastry ring to mold the tartare. Beef tartare can be served with mesclun, croutons, truffled fries with Parmigiano-Reggiano (see French fries recipe)... Enjoy!

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