Fontaine de Mars' Beef Tartare
A delicious and relatively easy classic French bistrot dish to make at home!
Yield: 6
Materials
- 1 cup Chopped Shallots (150 g)
- 1 cup Chopped Onions (150 g)
- 1 cup Chopped Cornichons (150 g)
- 1/2 cup Capers (50 g)
- 1/2 bunch Basil
- 1/2 bunch Flat Leaf Parsley
- 6 tsp Dijon Mustard
- 6 Eggs - yolks only
- 200 ml Sunflower Oil (you could use all olive oil or substitute for a lighter oil)
- 200 ml Olive Oil
- 5 tsp Ketchup
- Worcestershire Sauce
- Tabasco
- 2.2 pounds Freshly Ground Beef (quality is very important for raw beef - don't skimp!)
Instructions
- Chop the shallots, onions and pickles. Chop the basil and parsley. Drain the capers. Mix all the ingredients in a large bowl. A wooden salad bowl is best if you have one!
- In another medium bowl, mix the mustard with the egg yolks, add the sunflower oil and the olive oil, then whisk until you get the consistency of mayonnaise. Add the ketchup. Add salt and pepper. Finish by adding Worcestershire sauce and tabasco to taste.
- Mix the contents of the two bowls, then add the ground beef and put the bowl on ice.
- Place a portion of the beef tartare on a cold plate. Top with a few capers. Add more salt and pepper to taste. Serve with very crisp homemade fries and a simple salad sprinkled with a dash of olive oil.
Notes
To purchase the Fontaine de Mars cookbook, click here.