Fillet Tartare

by Stefan Kolsch

This classic raw dish really showcases the tenderness of the beef


450g Beef Fillet Tails
2-4 tbsp Extra virgin olive oil
2 tbsp Capers (rinsed, drained and chopped)
2 Shallots or 1 Onion (finely chopped)
2 Cocktail gherkins (finely chopped)
4 Egg yolks
4 tbsp Tomato Ketchup
2 tbsp Mustard (e.g. Dijon)
1 stalk Basil (sliced into thin strips)
1-2 dashes Tabasco
Salt, Pepper

Fillet Tartare


Cut the beef fillet meat into 0.5 cm cubes, chopping it finely by hand, in one or two batches.
Dressed tartare method:
Put the meat into a bowl and mix together with 2 tbsp olive oil and all remaining ingredients up to and including basil. Season to your liking with tabasco, salt and pepper. Arrange on plates and drizzle all over with remaining olive oil.

Alternative method - dress your own:
Arrange the chopped fillet on 4 plates, in neat mounds or moulds. Place a whole (unbroken) egg yolk on top of each serving of meat, arranging a little of each of the other ingredients around the tartare. This forms a pretty garnish and allows your guest to dress their own tartare to their preference. Serve immediately, accompanied by crisp French bread, ciabatta or pumpernickel.

For health and safety reasons, only ever prepare steak tartare just prior to serving, keeping your tools and work surface thoroughly clean.

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