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Classic French Steak Tartare
A traditional French steak tartare made with hand-chopped fillet of beef, seasoned with anchovy, capers, gherkins, shallots, Dijon mustard, egg yolk, olive oil, and a touch of Worcestershire sauce. Served as a main course, often accompanied by French fries and salad.
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Cost Breakdown
Critical Success Points
- • Trim and Prepare the Beef
- • Finely Chop the Beef
- • Add Egg Yolks and Emulsify
- • Plate and Serve
Safety Warnings
- • Use only the freshest, highest-quality beef and eggs from a trusted source.
- • Raw beef and eggs carry a risk of foodborne illness. Not recommended for pregnant women, young children, elderly, or immunocompromised individuals.
- • Keep all utensils and surfaces scrupulously clean to avoid cross-contamination.
- • Work quickly and keep ingredients cold at all times.
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