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A red plate holds a colorful dish garnished with edible flowers and herbs. Nearby, small bowls contain mustard seeds and salt. Fresh parsley sits beside the plate, and three eggs in varying colors (brown, white, and blue) are arranged nearby, with a bottle of olive oil visible.
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Recipe Tartare de Boeuf

A picturesque outdoor restaurant with white umbrellas set against a backdrop of a calm sea and distant hills. The scene is bathed in soft evening light, creating a tranquil atmosphere. Tables are elegantly arranged with white tablecloths, inviting diners to enjoy the scenic view.

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
A hand drizzles oil over a vibrant red plate containing a colorful dish garnished with flowers. Nearby, there are bowls of mustard seeds and salt, along with a cluster of fresh parsley and three eggs of varying colors. The scene is set on a wooden table.

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!

A chef, wearing a white uniform and black gloves, smiles while preparing artichokes in a kitchen. He is focused on cleaning the vegetables, surrounded by kitchen equipment and ingredients. The scene conveys a sense of culinary preparation and professionalism.
Chef Jimmy Coutel
A beautifully arranged outdoor dining area features a round wooden table set with blue napkins and glassware. In the background, there’s a shimmering pool and a view of the ocean under a bright blue sky with white clouds. Lush plants add a vibrant touch to the setting.
Pool restaurant Le Méditerranée