STEAK
TARTARE
Chef Guillaume Thivet
INGREDIENTS
2 egg yolks
2 tablespoons Dijon mustard (28 g)
4 anchovy filets, finely chopped
2 teaspoons ketchup (10 g)
1 teaspoon Worcestershire sauce (5 g)
Tabasco sauce, to taste
Freshly ground black pepper
1/4 cup salad (i.e., corn or soy) oil (56 ml)
1 ounce Cognac (28 ml)
1 small onion, freshly and finely chopped
2 ounces capers, rinsed (56 g)
2 ounces cornichons, finely chopped (56 g)
4 sprigs of flat parsley, finely chopped
1 1/4 pounds fresh sirloin, finely chopped (560 g)
French fries, optional
4 slices fine quality white bread, toasted, quartered, for toast points
DIRECTIONS
1. Place the egg yolks in a large stainless-steel bowl and add the mustard and anchovies. Mix well,
then add the ketchup, Worcestershire sauce, Tabasco, and pepper and mix well again. Slowly
whisk in the oil, then add the Cognac and mix again. Fold in the onion, capers, cornichons, and
parsley.
2. Add the chopped meat to the bowl and mix well using a spoon or your hands. Divide the meat
evenly among the six chilled dinner plates and, using a ring mold or spatula, form it into disks on
the plates. Serve immediately with French fries and crusty baguette.