Tatar

AUTHOR
Kerry Mosley
DIFFICULTY
very easy
RATING
3 2
COOK TIME
15 mins
TOTAL TIME
15 mins

Ingredients

Servings: 4
  • 1–2 Shallots
  • 50 g Cornichons
  • 2 stem(s) Parsley
  • 320 g Fillet of beef
  • 1 TEASPOON Dijon mustard
  • 2-4 Tbsp Worcestershire sauce
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 4 very fresh quail eggs or hen eggs
  • 1 TABLESPOON small capers (Nonpareilles)

Directions

  1. 1

    Peel and finely dice the shallots. Finely dice the gherkins. Wash parsley, shake dry and chop. Dice fillet, chop finely and season with mustard, 2 tablespoons Worchester sauce, a little salt and pepper.

  2. 2

    Cut the tartar into quarters and place in heaps on a plate or 4 portion plates. Press a small depression in the middle. Separate eggs, use egg white for other purposes. Put 1 egg yolk in each hollow, sprinkle with some cornichons, shallots, capers, parsley and pepper.

  3. 3

    Add the rest of the ingredients and Worcestershire sauce, so that you can season. Serve immediately.

Nutrition Facts

KCAL
150 kcal
CARBS
2 g
FATS
7 g
PROTEINS
19 g