Boeuf Tartare du Bistro
Chef Ben reveals the secrets of his famous beef tartare with homemade Cognac and Tabasco ! To prepare again and again (and again and again)
- 180 g
Fruits & VegetablesTraditional shallotsx 1 •See the article
- 2 tsp
Wine and spiritsCognac AOC2 tsp •See the article
Sauces & condimentsPGI Burgundy mustard2 tsp •See the article
- 1 tsp
- 0.25 tsp
- x 2
- x 2
Sauces & condimentsFleur de sel de Guérande sea salt PGI
Oil & oilseedsPDO Vallée des Baux-de-Provence Olive Oil
- 1 leave
Mix together the beef, shallot, anchovies, capers, cognac, mustard, chives, pepper, and Tabasco in a bowl.
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.