20 min

Boeuf Tartare du Bistro

Name: Boeuf Tartare du Bistro
Prep time: 20 min
Yield: 4
Ingredients: 180.00 g (diced) French Beef Sirloin; x 1.00 Traditional Shallots; 2.00 tsp Burgundy Mustard PGI; 2.00 tsp Cognac AOC; 2.00 tsp Chopped capers; Salt-packed anchovies; 1.00 tsp Fresh chives; 0.25 tsp Freshly ground black pepper; 0.25 tsp Tabasco; x 2.00 Eggs; x 2.00 Radishes; Fleur de sel de Guérande sea salt PGI; Vallée des Baux-de-Provence Olive Oil PDO; 1.00 leave Frisee salad

By Benjamin Vaschetti, Chef

Chef Ben reveals the secrets of his famous beef tartare with homemade Cognac and Tabasco ! To prepare again and again (and again and again)

Preparation time

20 min

Ingredients For

Beef sirloin diced 6 oz
Traditional shallots

x 1 See the article
Sauces & condiments

Burgundy Mustard PGI

2 tsp See the article
Cognac AOC

2 tsp See the article
Chopped capers 2 tsp
salt-packed anchovies
fresh chives 1 tsp
freshly ground black pepper 0.25 tsp
Tabasco

0.25 tsp
Eggs x 2
radishes x 2
Sauces & condiments

Fleur de sel de Guérande sea salt PGI

See the article
Vallée des Baux-de-Provence Olive Oil PDO

See the article
Frisee salad 1 leave

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Preparation

Boeuf Tartare:

Mix together the beef, shallot, anchovies, capers, cognac, mustard, chives, pepper, and Tabasco in a bowl.

To Finish:

Place a 4-inch ring mold in the center of a plate. Spoon half of the tartare into the mold. Create a small indentation in the tartare with the back of a spoon and lay an egg yolk in it.