Chef Ben reveals the secrets of his famous beef tartare with homemade Cognac and Tabasco ! To prepare again and again (and again and again)
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.
Arrange the shaved radishes and frisee salad leaves all around the tartare and drizzle with the oil. Sprinkle with the salt. Serve immediately
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