Beef Tartare

Top view of round red meat with egg yorlk, and green herbs on a white plate on wooden table with a knife and fork
Beef tartare must be one of the best ways to serve any quality cut of beef. The idea of raw meat may be a little off putting for some people, but it is truly delicious and well worth a try. It is important to serve freshly made and while cold, with a raw egg yolk on top.

Prep Time 10 mins
Total Time 10 mins
Course Appetiser
Servings 2


Serve with

  • French Baguette sliced and toasted
  • Butter


  • Remove all fat from the meat and cut into pieces then place in the food processor and pulse until the meat is chopped finely. You can do this by hand with a sharp knife.
  • Put the meat into a bowl. Add shallots, capers, cornichons, parsley, olive oil, tabasco, salt & pepper. Mix lightly with 2 forks then spoon the meat mixture into two shallow bowls, then flip onto 2 chilled plates. Make a small indent on top and nestle egg yolk (in the eggshell) in. Garnish and serve with toasted and buttered bread.
Tried this recipe?Let us know how it was!