Beef Tartare

As surprisingly as this may sound, finely chopped up raw beef mixed with minced onions, capers, parsley, hot sauce, Worcestershire sauce, Dijon Mustard, Ketchup, Olive oil and 1 Egg Yolk can make an amazing meal. Best served with a side of fries and salad, this dish has become a staple in cafe's, brasseries and restaurants all over Paris.

I made this dish with a slice of Fillet Mignon bought from a butcher a few meters from my apartment. And if you are planning to make this yourself, be sure to use meat from a butcher you can trust. If you don't have a butcher, I suggest you buy meat from a source that is reputable and clean.


To prepare the beef, slice it into thin strips then into small cubes and chop up roughly. I have tried fancier restaurants where they serve beef tartare in small cubes and this does look more appetizing. The french counterparts serve their tartare ground up like a raw burger patty. It may not look as appetizing but is sure tastes just as good. And remember that chopped up meat spoils the fastest since more surface area is exposed to air and bacteria. Always work in a bowl over ice and keep your meat cold!

And for the other ingredients, the quantities all depend on how you want your tartare to taste. I added more Tabasco sauce since i like mine a bit spicier. I also added some mayonnaise to make it creamier and richer in texture. However you want it, be sure to enjoy while doing it and remember that good hygiene while preparing this dish is very important!