Classic Beef Tartare
4 servings
20 minutes
Tartare has long been an international dish, but its roots are still French. Eric Le Provost, chef at Le Carré, prepares tartare in the most classic way - he always chops the meat by hand, believing that a meat grinder would barbarically crush the flesh. Then he places accents, shades of spicy and salty, using Tabasco, Worcestershire sauce, capers, gherkins and fresh herbs in pharmaceutical doses.
1
Remove veins, sinews, and fat from the beef tenderloin, cut it into thin slices of 5 mm across the grain, and then chop them into small cubes.
- Beef: 600 g
2
Chop the shallots into very small cubes.
- Shallot: 2 pieces
3
Chop parsley and tarragon finely.
- Parsley: 2 sprigs
- Tarragon (estragon): 2 sprigs
4
Finely chop the gherkins and mince the capers.
- Cornichons (gherkins): 40 g
- Capers: 40 g
5
Transfer the chopped meat to a deep bowl and gradually mix in mustard, ketchup, Worcestershire sauce, olive oil, Tabasco, salt, shallots, capers, gherkins, parsley, and tarragon.
- Dijon mustard: 1 tablespoon
- Ketchup: 1 tablespoon
- Worcestershire sauce: 0.5 teaspoon
- Olive oil: 60 ml
- Tabasco sauce: pinch
- Salt: pinch
- Shallot: 2 pieces
- Capers: 40 g
- Cornichons (gherkins): 40 g
- Parsley: 2 sprigs
- Tarragon (estragon): 2 sprigs
6
Pile on a plate, garnish with greens and capers. Refrigerate until serving.
7
Slice the baguette diagonally into thin pieces and toast in the oven.
8
Serve the tartare with a yolk on each portion, along with croutons and French fries.
- Egg yolk: 4 pieces
