Beef Tartare

Beef is used for a reason: due to its high nutritional value and mild taste, it is ideal for a cold appetizer.

Ingredients:

• beef fillet (700 g)
• shallots (finely chopped, ½ cup)
• capers (finely chopped, ¼ cup)
• large egg (yolk only) + additional yolks for serving if desired
• grain mustard (3 tbsp or 2 tbsp grainy and 1 tbsp Dijon mustard)
• fresh parsley (chopped, 2 tbsp)
• olive oil (2 tbsp)
• lemon (zest and juice of 1 lemon)
• salt and pepper to taste

Directions:

1. Trim all visible fat from the fillets to ensure the meat is exceptionally lean.
2. Slice the beef into thin strips, then cut each strip into pieces. Cut the strips into small pieces, about 6 mm thick, so that the meat is tender but has some texture.
3. Finely chop the shallots and capers so that their aroma gently complements the taste of the meat. Remove the zest from the lemon and squeeze the juice, which will add a fresh tartness to the tartare.
4. In a small bowl, mix the egg yolk, 1 tbsp. lemon juice and mustard.
5. In a bowl, mix the sliced ​​beef, shallots, capers, parsley, olive oil, lemon zest, salt and pepper.
6. Pour in the yolk mixture. Taste the tartare and add salt, pepper, or lemon juice to taste if necessary.
7. Stir until smooth.
8. To serve, shape the tartare into a disk shape using small molds or simply serve on a platter. If desired, you can add an additional egg yolk on top, which will add a velvety and soft texture to the tartare.