Classic Homemade Beef Tartare

Beef tartare is one of my favourite meals. I could eat that all the time; but this is really expensive to buy high quality meat or to eat a tartare in a restaurant. I am quite lucky because there is a bar/restaurant in Lausanne, 5 minutes walking from my place where they serve tartare for lunch every wednesday and friday at reduced price!

I am not going every week but almost. Today I bought 300 gr. of rump steak and we made a delicious beef tartare with my boyfriend! With toast, butter and French fries of course.

Classic Homemade Beef Tartare

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Prep Time 20 mins

Servings 2 people

Ingredients

  

• 300 gr beef fillet or rumsteak
• 2 fresh eggs yolk
• 1 shallot
• 1/2 onion
• 1 garlic clove
• 4 French pickles little and spicy
• 4 tsp capers
• fine-cutted parsley
• olive oil
• tabasco
• lemon juice
• pepper
• salt

Instructions

 

• I usually either finely dice my beef fillet or ask my bucher to prepare the meat for me if I run out of time.
• You need then to finely dice all ingredients in different small dishes. When I am done with the preparation, I bring everything onto the table and each guests can prepare his tartare himself at their convenience.
• For 150 gr. of meat, I most of the time add 2 teaspoons of shallots, pickles, parsley and capers, 1/2 garlic clove, 1 teaspoon of lemon juice, 1 tablespoon of olive oil and few drops of tabasco.
• I mix everything together and I add a lot of pepper, salt flower and 1 egg yolk. I serve with French fries and toasts with butter!

Classic Homemade Beef Tartare

a French girl "cuisine"

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Course Main

Cuisine French

Servings 2

Ingredients

  

• 300 gr. of beef fillet or rumsteak
• 2 fresh eggs yolk
• 1 shallot
• 1/2 onion
• 1 garlic clove
• 4 French pickles little and spicy
• 4 teaspoon of capers
• fine-cutted parsley
• olive oil
• tabasco
• lemon juice
• pepper
• salt

Instructions

 

• I usually either finely dice my beef fillet or ask my bucher to prepare the meat for me if I run out of time.
• You need then to finely dice all ingredients in different small dishes. When I am done with the preparation, I bring everything onto the table and each guests can prepare his tartare himself at their convenience.
• For 150 gr. of meat, I most of the time add 2 teaspoons of shallots, pickles, parsley and capers, 1/2 garlic clove, 1 teaspoon of lemon juice, 1 tablespoon of olive oil and few drops of tabasco.
• I mix everything together and I add a lot of pepper, salt flower and 1 egg yolk. I serve with French fries and toasts with butter!