Tartare de Boeuf
A cool, finely seasoned raw-beef classic that balances bright acidity, briny punch, and velvety richness. Simple knife work and a short chill turn high-quality beef into an elegant, showstopping starter.
1 lb beef tenderloin, well chilled, trimmed of fat and sinew
1 shallot, finely minced
3 tbsp cornichons, finely chopped
1 tbsp capers, rinsed and chopped
2 tbsp flat-leaf parsley, finely chopped
1 tbsp dijon mustard
1 tsp worcestershire sauce
1 tbsp lemon juice, freshly squeezed
1 tbsp olive oil
2 egg yolks, very fresh, chilled
1 tsp kosher salt
1 tsp freshly ground black pepper
8 slice baguette slices, lightly toasted
½ tbsp cornichons, extra, for garnish
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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