Beef tartare with capers, egg yolk & brioche
This recipe for beef tartare with capers, egg yolk and brioche pays homage to French bistro cuisine. The secret lies in the use of absolutely fresh beef fillet of the best quality, finely diced by hand. The addition of capers, shallots and gherkins gives the meat a spicy and slightly sour note. A fresh egg yolk provides the necessary binding and creaminess, while the golden-brown toasted brioche provides a luxurious, buttery contrast. A fine blend of Dijon mustard and high-quality olive oil rounds off this exquisite dish.
Cooking utensils
- 1 Very sharp chef's knife
- 1 Stainless steel bowl
- 1 Metal ring for serving (approx. 8 cm diameter)
- 1 Toaster or grill pan
- 1 Cutting board
Ingredients
For the tartare
- 300 g Fillet of beef absolutely fresh, best bought in one piece
- 2 fresh egg yolk Organic quality
- 1 Tbsp capers finely chopped
- 1 Shallot very finely diced
- 2 Cornichons finely diced
- 1 teaspoon Dijon mustard
- 2 Tbsp. high-quality olive oil
- Salt and black pepper from the mill
- A squeeze of lemon juice For the accompaniment
- 2 thick slices of brioche bread
- Some butter for toasting
- Cress or parsley for garnish
Preparation
Preparation of the meat
- First cut the fillet of beef into thin slices, then into fine strips and finally into very small cubes. Important: Do not put through a mincer, otherwise the texture will be lost. Mixing the ingredients
- In a chilled bowl, mix the meat with the capers, shallots, gherkins, mustard and olive oil.
- Season to taste with salt, pepper and a squeeze of lemon. Salt just before serving to preserve the color of the meat. Sideboards
- Place the metal ring on a shallow plate and fill with the tartare, pressing down lightly.
- Make a small well in the center and carefully slide the fresh egg yolk into it. Toast the brioche
- Toast the brioche slices in butter until golden brown on both sides. Serve
- Carefully remove the ring, garnish with cress and serve with the warm brioche.
Recommended side dishes
- Small wild herb salad with vinaigrette
- Homemade truffle mayonnaise
- Pickled radishes for extra acidity
Nutritional values per portion
Calories: 420kcalCarbohydrates: 22gProtein: 38gFat: 24g
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