The great Parisian bistro classic in all its purity: impeccably fresh beef sirloin tip, finely hand-diced with a knife to preserve its melt-in-the-mouth texture, quickly bound with a zesty emulsion of mustard, capers, cornichons and fresh herbs.
Ingredients
- 800 g extra-fresh beef sirloin tip, cut by the butcher
- 2 pieces fresh free-range egg yolks
- 2 pieces traditional French shallots
- 2 tbsp fine capers in vinegar, drained
- 6 pieces fine cornichons in vinegar
- 1 tbsp strong Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tsp Tabasco red pepper sauce
- 2 tbsp refined sunflower oil
- 6 sprigs fresh flat-leaf parsley
- 10 sprigs fresh chives
- 1 tsp Guérande fleur de sel
- 1 tsp freshly ground black peppercorns
Method
- Place the beef in the freezer for a few minutes before cutting it. The meat should become quite firm to the touch without freezing, which will allow for perfectly clean cuts.
- On a stable cutting board, use a razor-sharp straight-edge knife to slice the beef into thin, even slices, then into strips, and finally into small, uniform cubes. Let the blade glide through the meat without crushing the flesh to retain all its juices and bounce.
- Immediately transfer the diced meat to a large stainless steel bowl, then set this bowl directly on a bed of ice to keep the beef perfectly cold throughout the recipe.
- Peel and finely mince the shallots into tiny, uniform dice. Drain and finely chop the capers and cornichons. Wash, gently pat dry and chop the flat-leaf parsley, and sharply mince the chives.
- In a separate bowl, whisk the egg yolks with the Dijon mustard, Worcestershire sauce, hot sauce, fleur de sel and freshly ground black pepper. Then pour in the sunflower oil in a thin, steady stream while whisking vigorously to create a smooth, glossy and cohesive emulsion.
- Add the minced shallots, capers, cornichons, parsley and chives to this emulsion. Stir with a spoon to create a uniformly mixed aromatic seasoning.
- Pour the sauce over the cold meat. Gently fold together with a fork using broad upward motions, just enough to coat each cube of beef without compressing the texture.
- Immediately taste a small bite to check the balance, and adjust the salt, pepper or heat if needed.
- Place a plating ring in the center of each chilled plate, fill it with the tartare and very lightly press down the top to level it, then gently remove the ring and serve immediately.
Nutrition
Per serving
- Energy
- 125 kcal
- Protein
- 4.07 g
- Carbohydrate
- 3.52 g
- Fat
- 10.25 g
- Fibre
- 0.79 g
- Calcium
- 20.3 mg
- Iron
- 0.47 mg
- Magnesium
- 15.15 mg
