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Hand-Cut Beef Tenderloin Tartare with Grainy Mustard Recipe
Flavors of Paris and the Ile-de-France
Total time: 15 to 30 minutes
Prep. time: 15 minutes
Cooking: depends on the cooking method for the fries
Difficulty: Easy
Chef's Note
A roasted garlic clove and a Parmesan tuile would make the perfect garnishes to this classic.
Ingredients
For 1 serving
- 150 g (5 oz.) beef tenderloin or tender eye of round
- 1 tsp. flat-leaf parsley
- 1 tsp. onion
- 1 tsp. cornichons
- 1/2 tsp. grainy mustard
- 1/2 tsp. ketchup
- 1 egg yolk
- Tabasco
- Worcestershire sauce
- Salt
- 200 g (7 oz.) large frying potatoes
Method
Tartare
- Cut the beef into strips, then into small 5 mm (1/4") cubes.
- Peel and finely dice the onion.
- Chop the parsley and cornichons with a knife.
- In a bowl, combine everything with the egg yolk and seasonings.
French fries
- Peel the potato and cut into large 1 x 1 cm (3/8") fries.
- Cook the French fries as desired, in the oven or a deep-fryer.
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