Fine Beef Tatar

Name: Fine Beef Tatar
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 3 Cornichons (glass); 2 Shallots; 2 stem(s) flat leaf parsley; 300 g Fillet of beef; 1 TEASPOON Dijon mustard; 2-4 Tbsp Worcester sauce; 7-10 Tbsp salt, pepper; 7-10 Tbsp a few squirts of Tabasco; 4 very fresh egg yolks (Gr. S); 1 TABLESPOON Capers (glass); 2 TEASPOONS Ketchup

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

3 Cornichons (glass)
2 Shallots
2 stem(s) flat leaf parsley
300 g Fillet of beef
1 TEASPOON Dijon mustard
2-4 Tbsp Worcester sauce
7-10 Tbsp salt, pepper
7-10 Tbsp a few squirts of Tabasco
4 very fresh egg yolks (Gr. S)
1 TABLESPOON Capers (glass)
2 TEASPOONS Ketchup

Directions

1
Finely dice the gherkins. Peel the shallots up to the root base and halve lengthwise. Then cut lengthwise to the root base, close together, then cut crosswise into very fine cubes.
2
Wash parsley, shake dry, pluck leaves from the stalks and chop finely.
3
Wash the fillet of beef and dab dry. First cut into thin slices and then into fine cubes. Then chop through with a sharp large kitchen knife to make the finest possible tartar.
4
Mix tartar with mustard and 2 tablespoons Worcester sauce and season with salt, pepper and Tabasco. Divide into 4 portions and arrange on a plate or four plates as heaps. Make a small depression in the middle of each pile with a teaspoon.
5
Carefully slide an egg yolk into each hollow. Sprinkle the tartar with parsley, some gherkins, shallots and capers. Add the rest of the ingredients, ketchup, Worcester sauce, salt and pepper, so that everyone can season as they wish.
6
Serve immediately. Serve with fresh toast or brown bread.