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Beef tartare by Ale and Giù
20min
1 Servings

Steps
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.
Ingredients
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