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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