Classic Beef Tartare
Beef tartare is an iconic dish that showcases the quality of raw meat. This classic version combines ultra-fresh beef tenderloin with a zesty dressing of sambal oelek, two mustards, and capers for perfect balance.
The secret to great tartare? Top-quality meat, sharp knives, and keeping everything very cold during preparation.
Instructions
Prepare the dressing
In a large bowl, mix lemon juice, both mustards, egg yolk, capers, and sambal oelek.
Emulsify
Add olive oil in a thin stream while whisking continuously until emulsified.
Chop the meat
Using a sharp knife, finely hand-chop the beef tenderloin (do not use a food processor).
Assemble
Add meat, herbs, and shallots to the dressing. Season with salt and pepper, mix well.
Serve immediately
Serve right away with toasted baguette croutons, homemade fries, and a green salad.
To Conclude
Serve the tartare immediately with toasted baguette croutons, homemade fries, and a green salad. Never prepare tartare in advance!
Frequently Asked Questions
5 questions about this recipe
Beef tenderloin (filet mignon) is ideal because it's very tender and lean. Inside round also works.
