German Rindfleisch Tatar

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This German version keeps the method concise but precise: finely diced beef, a cold bowl, yolk, mustard, Worcestershire, tabasco, shallot, cornichons and capers.

Serves: 2 people

Preparation time: 25 min

Ingredients

• Beef fillet or lean beef – 300 g
• Egg yolk – 1
• Mustard – 1 tsp
• Worcestershire sauce – 1 tsp
• Tabasco – to taste
• Shallot – 1 small
• Cornichons – 2
• Capers – 1 tbsp
• Parsley – 1 tbsp, chopped
• Olive oil – 1 tsp
• Salt – to taste
• Black pepper – to taste

Method

STEP 1
Cut the beef with a very sharp knife into the smallest cubes you can manage and keep it cold while you prepare the rest.
STEP 2
Use a chilled bowl and mix the egg yolk with the mustard, Worcestershire sauce, tabasco, salt and pepper first. This ensures the seasoning is evenly spread before the meat goes in.
STEP 3
Add the finely chopped shallot, cornichons, capers and parsley and stir again. Fold in the beef and a little olive oil so the tartare becomes glossy but not greasy.
STEP 4
Taste and serve immediately with fries, baguette or dark bread.