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!