Beef Tartare with a Twist

Beef Tartare with a Twist

Raw meat with egg, admired by culinary connoisseurs from around the world.


  • Beef tenderloin 500g
  • Egg yolks 4 pieces
  • Pickled cucumbers 4 pieces
  • Onion 2 pieces
  • Soup and dishes seasoning
  • Freshly ground pepper
  • Olive oil
  • Fine-grained iodized sea salt
  • Optional: Worcestershire sauce


  1. Grind or finely chop the beef (I prefer it finely chopped).
  2. Finely dice the onions and pickled cucumbers for the tartare. Season the meat with salt, pepper, Maggi seasoning or Worcestershire sauce, and mix well.
  3. Optionally, you can add a little mineral or pre-boiled cold water to the meat to make the tartare softer.
  4. Shape the meat into a ball and place it on a plate, making a hollow in the center. Place the egg yolk in the hollow.
  5. Arrange the finely chopped garnishes around the tartare.

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