Recipe Tartare de Boeuf

Summer is the best time of year to prepare a beef tartare and chef Jimmy Coutel from the Althoff Villa Belrose shares his special recipe with you. The dish is served in our pool restaurant Le Méditerranée and provides enjoyable moments by the pool.

Our Tartere de Boef - Easy to make but your friends and family will love it. We recommend to serve the tartare with a salad or french fries

Ingredients for 2 servings

300 gr. piece of beef
¼ bunch of flat-leaf parsley
1 shallot
10g. pickle mix
10g. caper mixture

5 g ketchup
5 g Dijon mustard
1 egg yolk
Tabasco
English sauce
Olive oil

Preparation

Take your best knife and cut the beef into the finest possible cubes. The meat should feel pleasant in your mouth when you eat it. So don't hesitate to cut the pieces finer until you are happy with the result. Once all the meat has been chopped, place it in a large salad bowl.
Finely chop the parsley, shallot and capers and add them to the meat.
Cut the pickles into very fine cubes and then add to the salad bowl.

Add the egg yolk, ketchup, mustard, olive oil, English sauce and 3 drops of Tabasco. Season with salt and pepper to taste.
Mix all the ingredients well. Set the salad bowl aside in a cold place if you are not serving the tartare immediately.
To serve, use a cookie cutter or shape your tartare with two forks - the consistency of the beef should be perfect so that you can serve the tartare in an attractive way even without any utensils.

Have fun cooking and tasting!