Chef’s Tartare
Chef’s Tartare with “The Winner steaks it all – Classic Style” by Rock’n’Rubs
Ingredients
- Meat & Base:
- 400 g premium beef tenderloin (very fresh, trimmed)
- 4 egg yolks
- Side dish ingredients (finely chopped):
- 1 small white onion
- 2–3 cornichons
- 2 tbsp capers
- 2 tsp whole grain mustard
- 1 clove of garlic
-
2 tsp "The Winner steaks it all – Classic Style" by Rock'n'Rubs - 1–2 tsp Worcestershire sauce
- A few dashes of Tabasco (to taste)
- Serve with:
- 4 slices of dark rye bread or pumpernickel (toasted)
- Extra: a little olive oil or butter for brushing
Preparation
Prepare the meat
First, use a very sharp knife to cut the beef fillet into thin strips, then into very small cubes. Important: do not chop or mince! Keep chilled.
Prepare the ingredients
Prepare all the ingredients (onion, cornichons, capers, mustard, "Winner steaks it all," etc.) separately and arrange them in small bowls.
Serve
Shape the finely diced meat into small towers (about 100 g each) and place an egg yolk in the center of each. Arrange the other ingredients decoratively around them.
Serve with it
Rub toasted rye bread or pumpernickel with garlic or spread lightly with butter.
Tip
Table Ceremony – Interactive Serving
Arrange all the ingredients on a large board or in small bowls on the table. Each guest can then season and mix their tartare to their own taste - it’s a great way to spark conversation and enjoy the experience!
