Ingredients
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
Directions
Tartare
1
Mix egg yolks with Worcestershire sauce, ketchup and tabasco. Add remaining ingredients; readjust seasoning according to taste.
Plating
2
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!