![Tartare Chef Ben](/sites/tastefrance.com/files/styles/banner_xs_x1/public/2021-01/20201027_BrakeThrough_Media_115Q0A0334-3.jpg?itok=TyUZjYlV)
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
Ingredients For
-
6 oz
-
-
-
-
2 tsp
-
-
1 tsp
-
0.25 tsp
-
Tabasco0.25 tsp
-
x 2
-
x 2
-
-
-
1 leave
Preparation
1
Boeuf Tartare:
Mix together the beef, shallot, anchovies, capers, cognac, mustard, chives, pepper, and Tabasco in a bowl.
![](/sites/tastefrance.com/files/2021-01/70_20201027_%C2%A9BrakeThrough%20Media_5Q0A0234.jpg)
© ©BrakeThrough Media
2
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.
![](/sites/tastefrance.com/files/2021-01/72_20201027_%C2%A9BrakeThrough%20Media_5Q0A0240.jpg)
© ©Brake Through Media
3
Arrange the shaved radishes and frisee salad leaves all around the tartare and drizzle with the oil. Sprinkle with the salt. Serve immediately
![](/sites/tastefrance.com/files/2021-01/73_20201027_%C2%A9BrakeThrough%20Media_5Q0A0244.jpg)
© ©BrakeThrough Media
Contributor
![Benjamin_Vaschetti](/sites/tastefrance.com/files/styles/max_325x325/public/2020-09/Benjamin%20Vaschetti.jpg.webp?itok=GRS1wM2t)
Chef