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Knife-cut beef tartare
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.
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Cost Breakdown
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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