Tartare Chef Ben
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: 3.7 (14 votes)

Ingredients For

  • 180 g
  • x 1
  • 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
  • x 2
  • x 2
  • 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

    Iceberg Lettuce
    Iceberg Lettuce
    PGI Burgundy mustard
    PGI Burgundy mustard
    See Recipe