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Knife-cut beef tartare

Recipe by Norbert Tarayre

A hand‑cut beef tartare mixed with Worcestershire sauce, Tabasco, egg, mustard, pickles, capers, ketchup, onion, parsley, fleur de sel and pepper. A refined starter that highlights the quality of the meat and the knife‑craftsmanship.

MediumFrenchServes 4

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Source Video
30m
Prep
0m
Cook
10m
Cleanup
40m
Total

Cost Breakdown

$13.57
Total cost
$3.39
Per serving

Critical Success Points

  • 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

Safety Warnings

  • Handle raw meat with dedicated utensils, wash hands and surfaces thoroughly.
  • Use fresh, preferably pasteurized eggs to reduce salmonella risk.
  • Do not leave the tartare at room temperature for more than 2 hours.

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