MAKMAK · FROM THE TABLE

Classic Beef Tartare

Name: Classic Beef Tartare
Total time: 20 min
Yield: 2 servings
Ingredients: 8 oz beef tenderloin, well chilled; 1 egg yolk; 1 small shallot, finely minced; 1 tbsp capers, minced; 1 tsp Dijon mustard; 1 tsp Worcestershire sauce; A few dashes hot sauce; 1 tbsp good olive oil; Flaky salt and black pepper; 1 tbsp chopped parsley

20 min · Serves 2

Primal

INGREDIENTS

8 oz beef tenderloin, well chilled
1 egg yolk
1 small shallot, finely minced
1 tbsp capers, minced
1 tsp Dijon mustard
1 tsp Worcestershire sauce
A few dashes hot sauce
1 tbsp good olive oil
Flaky salt and black pepper
1 tbsp chopped parsley

METHOD

Put the beef in the freezer for 15 minutes so it firms up, then dice it by hand into tiny, even cubes with a sharp knife.
Fold in the shallot, capers, mustard, Worcestershire, hot sauce, and olive oil until just combined.
Season with flaky salt and plenty of black pepper.
Mound onto a chilled plate, make a small well, and rest the egg yolk on top. Scatter with parsley and serve right away.

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