Beef tartare


A tartare made from finely chopped raw beef with accompaniments. Ideal for connoisseurs and lovers of raw meat.


  • Beef (250g, fresh, quality cuts suitable for raw consumption like tenderloin or sirloin)
  • Vegetable oil (1 tablespoon)
  • Cold, boiled water (2 tablespoons)
  • Brandy or Maggi (optional) (1 tablespoon)
  • Salt and pepper


  • Raw egg yolks (2)
  • Small onion (white or red) (1)
  • Pickled cucumbers (2)
  • Marinated mushrooms or wild mushrooms (1/2 cup)
  • Mustard (2 teaspoons)
  • Bread (for serving)
  • Butter (for serving)


Chill the beef before chopping (e.g., transfer it from the fridge to the freezer for 15 minutes). Blanch eggshells with boiling water. Prepare the accompaniments – finely chop the onion, cucumbers, mushrooms (and capers if using).

Finely chop the beef on a cutting board using a large, sharp knife (first into slices, then strips, and finally into tiny cubes). Alternatively, grind it using a meat grinder. Place the chopped beef in a bowl, add oil, water (and brandy or Maggi if using), season with salt and pepper, and mix well.

Shape the beef mixture into 2 discs and place them on plates. Separate the yolks from the whites. Make a small well in the beef and place a yolk in each. Top the beef with the chopped accompaniments and mustard. Sprinkle with chopped chives or parsley and freshly ground pepper. Serve immediately with bread and butter.

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