Steak Tartare

Course Entree meat
Cuisine Frans
Servings 4 pax



  • 400 g Undercut of beef
  • 40 g echallot
  • 40 g pickles
  • 40 g Capers
  • 10 g Mustard
  • 50 g Tomato Ketchup
  • 2 pcs Egg yolk
  • to taste Tobasco
  • to taste Parsley
  • to taste Fleur de sel
  • to taste black pepper
  • to taste Pepper, Espelette


  • 200 g Beef carpaccio


  • 50 cl Olive oil
  • 30 cl Lemon juice
  • 0,5 pcs Lemon zestes


  • 12 pcs green asparagus
  • 8 pcs Raddice
  • 50 g mixed herbs
  • to taste Vinaigrette
  • 20 slices Cheese. Parmesan
  • 50 g Cheese. Parmesan raped
  • 0,25 pcs Black raddice


  • 4 branches chervel
  • 4 branches Chives
  • 4 pcs Egg yolk


Beef tartare

  • Chopp the meat with a chef’s knife and place on ice. Mixed with the garnish and the egg yolk and season to taste with the sauces and condiments.

Beef carpaccio

  • Place the meat in the freezer to herden it slightly. Cut into thin slices of 1 mm thickness with the meat slicer. Season just prior to serving. Bring to taste with the marinade.


  • Peel and wash the asparagus and cut into thin slices with a mandoline. Cut the radish in the same fashion. Peel the black radish and cut thin slices with a vegetable peeler. Blanch quickly in boiling water and chill in ice water bath. Roll in the shape of a rose. Prior to serving, toss these ingredients with the marinade of the carpaccio.


  • Make a nice round of the tartare in the center of a plate. Put the egg yolk on top of it. Place the carpaccio in a circle around the tartare and a little of the vinaigrette next to it. Place the garnish on the plate and serve.
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