Knife-cut beef tartare

Ingredients

• 400 g Beef sirloin (or round steak, TT heart, filet) (Choose a very fresh, well‑marbled piece, to be diced very finely)
• 2 c. à soupe Worcestershire sauce (Lea & Perrins‑type sauce)
• 1 c. à café Tabasco (Adjust to taste)
• 1 unité Whole egg (Fresh egg, to be incorporated raw)
• 1 c. à café Dijon mustard (Strong mustard)
• 2 c. à soupe Pickles (Finely chopped)
• 1 c. à café Capers (Rinsed and chopped)
• 1 c. à café Ketchup (To add a hint of sweetness)
• 1 petite Red onion (Very finely sliced)
• 1 c. à soupe Flat‑leaf parsley (Chopped)
• ½ c. à café Fleur de sel (Adjust to taste)
• ¼ c. à café Freshly ground black pepper (Adjust as needed)

Instructions

1. Prepare the meat

   Remove the beef piece from the refrigerator, place it on the board and cut it into small dice using a very sharp knife. Work quickly so the meat stays cold.

   Time: PT10M

2. Chop the condiments

   Finely chop the red onion, pickles, capers and parsley. Put everything in a small bowl.

   Time: PT5M

3. Mix the sauce

   In the main bowl, add the Worcestershire sauce, Tabasco, mustard, ketchup, egg yolk, salt and pepper. Whisk lightly to combine.

   Time: PT3M

4. Incorporate the meat and condiments

   Add the beef dice to the bowl containing the sauce, then fold in the chopped onions, pickles, capers and parsley. Mix gently with a spatula so each piece is well coated.

   Time: PT5M

5. Chill

   Cover the bowl with plastic wrap and place it in the refrigerator for 5 minutes so the flavors meld.

   Time: PT5M

   Temperature: 4°C

6. Plating and service

   Remove the tartare from the refrigerator, arrange it in a circle or dome on serving plates. Sprinkle a little fleur de sel and extra pepper if desired. Serve immediately with toasted bread or fine fries.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

5 g

Fat

15 g

Fiber

0 g

Ingredient Substitutions

• Instead of Beef sirloin (or round steak, TT heart, filet): Beef filet, Rump steak
• Instead of Worcestershire sauce: Light soy sauce
• Instead of Tabasco: Espelette pepper
• Instead of Whole egg: Egg yolk only
• Instead of Dijon mustard: Whole‑grain mustard
• Instead of Pickles: Pickles
• Instead of Capers: Pitted green olives
• Instead of Ketchup: Tomato jam
• Instead of Red onion: Shallot
• Instead of Flat‑leaf parsley: Chives
• Instead of Fleur de sel: Sea salt
• Instead of Freshly ground black pepper: White pepper

Equipment Needed

• Chef's knife (8‑10 cm)
• Paring knife
• Cutting board
• Mixing bowl (stainless steel or glass)
• Silicone spoon or spatula
• Small measuring spoon
• Serving plate

Critical Steps — Do Not Skip

• Dice the meat very finely with a sharp knife
• Keep the meat and ingredients cold throughout the preparation
• Incorporate the raw egg while observing hygiene rules

Chef Tips from the Video

• Choose top‑quality meat, ideally from a trusted butcher.
• Place the mixing bowl on a bed of ice to keep it cold during preparation.
• Use a thin, well‑sharpened knife to obtain uniform dice.

Troubleshooting

Storage

Refrigerator: Store covered in the refrigerator for up to 24 hours. Consume quickly.

Freezer: Not recommended; the meat texture deteriorates.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the condiments (onion, pickle, capers, parsley) the day before and keep them chilled.
• Cut the meat just before service to ensure freshness.