Traditional Beef Tartare (hand-cut)

Ingredients (for 2 people)

- Meat: 350g ultra-fresh beef (tenderloin, sirloin, or "poire" cut).

- Seasoning: 2 egg yolks, 1 tablespoon Dijon mustard, a few drops of Tabasco and Worcestershire sauce.

- Condiments: 2 tablespoons capers, 2 shallots, a small bunch of flat-leaf parsley, 4 large gherkins.

- Finishing: Olive oil, salt and freshly ground pepper.

Preparation Steps

1. Cutting the Meat (The "diced" technique)

This is where your chef's knife makes all the difference.

- Place the meat in the freezer for 15 minutes to firm it up.

- Slice 5mm "steaks," then cut them into strips (julienne), and finally into small, regular cubes.

- Prohibited: Do not use a food processor; it will turn the meat into a purée!

2. Mincing the Condiments

Use the claw grip technique to protect your fingers.

- Mince the shallots as finely as possible.

- Chop the parsley with a rocking motion.

- Cut the gherkins and capers into small pieces to add crunch.

3. Assembly

- In a very cold bowl, mix the egg yolks with the mustard and sauces.

- Add the meat and condiments.

- Mix gently so as not to crush the beef cubes.

- Adjust seasoning with salt and pepper at the end.

Chef's Tip

A perfectly sharpened knife (honed to level 3) will prevent the meat from "bleeding" on the board. The cubes will remain beautifully red and shiny, which is a sign of a successful tartare!