Description
A recipe for the French bistro super classic.
Ingredients
Scale
- 0.65–0.90 lb (3-400g) beef sirloin – finely chopped by hand
- 1 egg yolk
- 1 tbsp finely chopped onion
- 1 tbsp chopped capers
- 1 tbsp finely chopped cornichons
- 1 tsp Dijon mustard
- 1 tsp of ketchup
- 1 tbsp Worcestershire sauce
- 1 tbsp olive oil
- 1 tsp cognac
- Freshly chopped tarragon and/or flat parsley
- Salt and Pepper
Instructions
- Mix all ingredients but the meat in a bowl.
- Add the chopped beef and mix well.
- Taste and adjust.
- Shape the tartare as a hamburger in the middle of the plate.
- Serve immediately with homemade french fries (ultimately Heston Blumenthals triple cooked chips) and salad leaves tossed in an oil-vinegar dressing.