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Beef tartare by Ale and Giù


1 Servings

Beef tartare by Ale and Giù


Before prooceder make sure you have 2 different cutting boards for the meat.
One will be used for a first processing to remove excess grease or membranes, the other will be used after sealing the meat, thus avoiding the danger of indirect contamination of the ready-to-eat food.


  • 180g of top side beef 

  • 1 chopped shallot

  • 10g desalted and chopped capers

  • 1 teaspoon of dijon mustard

  • 1 teaspoon of ketchup

  • Tabasco

  • olive oil

  • worcester sauce

  • 1g finely chopped parsley

  • 2 egg yolk

After removing the excess fat or membranes, we proceed to seal the sides of the meat on a very hot pan with a drizzle of oil.

After carefully sealing each side use a different cutting board to remove the external cooked meat, revealing the juicy heart of the meat we are going to use.

With a sharp knife, chop the meat into very small pieces

similar to ground coffee.

In a container add the chopped shallot, choppeed capers, mustard, ketchup,

2 drops of tabasco, a teaspoon of olive oil, 4 drops of worcester sauce and


With a spoon mix all the ingredients and season with salt and pepper.

Place half of the mixture in the center of the plate with the help of a round pasta cutter.

Serve at room temperature by placing an egg yolk in the center of the meat.

Check out this recipe video on our YouTube channel


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