Tartare Chef Ben
RECIPE
20 min

Boeuf Tartare du Bistro

Benjamin Vaschetti 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)

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Average: 3.6 (12 votes)

Ingredients For

  • 180 g
  • x1
  • 2 tsp
  • Cognac
    Wine and spirits
    Cognac AOC
    2 tsp See the article
  • PGI Burgundy mustard
    Sauces & condiments
    PGI Burgundy mustard
    2 tsp See the article
  • 1 tsp
  • 0.25 tsp
  • Tabasco
    0.25 tsp
  • x2
  • x2
  • Sel de Guérande
    Sauces & condiments
    Fleur de sel de Guérande sea salt PGI
  • Olive oil and blue background
    Oil & oilseeds
    PDO Vallée des Baux-de-Provence Olive Oil
  • 1 leave

Boeuf Tartare:

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

Step 1
  • ©BrakeThrough Media

    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.

    Step 2
  • ©Brake Through Media

    Arrange the shaved radishes and frisee salad leaves all around the tartare and drizzle with the oil. Sprinkle with the salt. Serve immediately 

    Step 3
  • ©BrakeThrough Media

    Watermelon
    Watermelon
    Guadeloupe cane sugar
    Guadeloupe cane sugar
    See Recipe