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Place the beef fillet on a clean surface and finely chop it into small pieces with a sharp knife. You can also ask your butcher to grind it if preferred, but hand chopping gives the best texture.
Mix the Ingredients:
In a large bowl, combine the chopped beef, minced shallot, capers, Dijon mustard, Worcestershire sauce, lemon juice, parsley, and chives. Mix thoroughly until all ingredients are evenly distributed.
Season to Taste:
Add salt and freshly ground black pepper to taste. If you like, gently mix in an egg yolk for extra richness.
Chill and Serve:
Refrigerate the tartare for about 10 minutes to allow the flavors to meld.
Serve:
Divide the tartare into four portions and serve immediately with toasted baguette slices or crackers.
Serving and storage tips:
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