Tartare De Boeuf Recipe

I gotta say, whipping up my Tartare de Boeuf with freshly diced beef, that super fresh egg yolk and a splash of Tabasco felt like jumping headfirst into the ultimate flavor adventure — a little messy, a lot fresh, and totally worth every bite.

I love the fresh flavors of Tartare De Boeuf. I use finely diced beef tenderloin, a super fresh egg yolk, minced shallots, capers and cornichons.

I like how dijon mustard, Worcestershire and Tabasco enhance its protein value and taste, all combined with extra virgin olive oil and basic seasonings.

Ingredients

• Beef tenderloin: high-protein, lean meat that gives the dish a succulent rich texture.
• Egg yolk: adds creaminess, vitamins and helps bind the ingredients together perfectly.
• Shallot: imparts a mild, sweet and tangy flavor, working much like a mini onion.
• Capers: provide a salty burst that really livens up the savory notes in each bite.
• Cornichons: tiny pickled cucumbers adding a crisp tang and vibrant acidity to the dish.
• Dijon mustard: introduces subtle heat and complexity, boosting the overall flavour nicely.
• Extra virgin olive oil: adds healthy fats and a fruity smooth finish to each bite.

Ingredient Quantities

• 500g beef tenderloin, finely diced
• 1 egg yolk (from a super fresh egg)
• 1 small shallot, minced really fine
• 2 tablespoons capers, chopped roughly
• 2 tablespoons cornichons, diced
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• Few dashes of Tabasco sauce
• 1 tablespoon extra virgin olive oil
• Salt and freshly ground black pepper, to taste
• Optional: a pinch of smoked paprika for a little extra kick

How to Make this

1. Start by putting the finely diced beef tenderloin in a big bowl.

2. Carefully drop in the egg yolk from your super fresh egg.

3. Mix in the very finely minced shallot and let it sit with the beef.

4. Stir in the roughly chopped capers and diced cornichons so they spread evenly.

5. Add the Dijon mustard, Worcestershire sauce and a few dashes of Tabasco sauce for that spicy kick.

6. Pour in the extra virgin olive oil and gently toss everything together.

7. Sprinkle in salt and freshly ground black pepper to taste.

8. If you like a little extra flavor, throw in a pinch of smoked paprika.

9. Mix all the ingredients slowly and carefully so you keep a good texture.

10. Serve chilled immediately, and enjoy your Tartare de Boeuf with your favorite side or toast.

Equipment Needed

1. A large mixing bowl for combining all the ingredients
2. A sharp chef’s knife to finely dice the beef and chop the shallot, capers, and cornichons
3. A cutting board for safely preparing the meat and veggies
4. Measuring spoons for the Dijon mustard, Worcestershire sauce, Tabasco, and olive oil
5. A spatula or wooden spoon for gently mixing all the ingredients together
6. A serving plate to present your Tartare de Boeuf when it’s ready to eat

FAQ

• Q: Can I use a different type of beef besides tenderloin?
  A: Yes, you can use another lean cut if you can’t find tenderloin but tenderloin is best ’cause it’s super tender and perfect for tartare.
• Q: Is it safe to use raw egg in this recipe?
  A: It is safe as long as you use a super fresh egg from a trusted source. Freshness is key when working with raw eggs.
• Q: What if I don’t have cornichons or capers?
  A: Well, you can try substitute cornichons with finely diced gherkins or small pickles and skip capers if you need too though it might change the flavor a bit.
• Q: How do I keep the beef really cold for serving?
  A: Best thing is to keep the beef in the fridge until you’re ready to dice and assemble. You can even chill the plate to keep it cool if you’re planning a serious get-together.

Tartare De Boeuf Recipe Substitutions and Variations

• If you cant find beef tenderloin, try using sirloin steak instead its a bit chewier but works fine for tartare
• If a super fresh egg yolk is hard to come by, you can mix in a tablespoon of mayonnaise instead it gives a similar creamy texture
• Dont have Dijon mustard? Whole grain mustard is a solid substitute, still brings that tangy kick
• If extra virgin olive oil isnt available, you might try avocado oil which adds a mild flavor and smooth texture

Pro Tips

1. Make sure your beef is super fresh and your knife is really sharp so you can dice it evenly. When the pieces are consistent in size, it blends better with the other ingredients and gives you a smoother texture.

2. Chill your mixing bowl and serving plate beforehand. This helps keep the whole dish nice and cold while you mix it, which is key since tartare is always better served chilled.

3. Mix the ingredients gently. Overmixing can mush up the beef and make the textures less interesting. I like to toss everything together slowly and then give it a quick taste to see if you need a little extra salt or pepper.

4. If you’re feeling adventurous with flavor, add that pinch of smoked paprika at the end. It gives a little unexpected kick without overpowering the classic taste of the beef tartare.