Beef Tartare with Truffled Shallot Dressing

Beef Tartare with Truffled Shallot Dressing

Only the freshest meat can be used for beef tartare. Luckily you have come to the right place.

From starting to serving: 45 minutes. Active time: 15 minutes. Serves two. 
How the chefs explain it:
Combine a brunoise of shallots with truffle vinegar for the mignonette. Dice chilled tenderloin, plate with condiments and baguette crisps. Serve!


  1. Pop your tenderloin in the freezer for about 30 mins.
  2. Dressing time:
    1. Cut the shallots into tiny dice, as finely as you can.
    2. Mix with the vinegar and put into a nice little serving dish and leave to steep.
    3. Et voila! 
  3. Slice baguette into very thin slices, seriously, more than 2mm is too thick.
  4. Lay them on an oven sheet and bake at 180° for 4 mins, until just golden. 
  5. Get the beef out, slice into sheets, then strips then dice. The size is up to you here, chunky, a little rough, really fine, it’s a matter of personal preference.
  6. Keep it cold. Cook with the air-con on, put the beef back in the fridge when you’re done cutting.
  7. Just before serving, arrange everything on a plate. Put the beef in the centre with the egg yolk on top, arrange garnishes as you like.
  8. To eat, mix beef and condiments as you see fit, scoop onto a baguette chip and guzzle.


Consuming raw or undercooked meats, poultry, seafood, or eggs may increase your risk of foodborne illness. Please be aware of the risks involved, and ensure a high standard of hygiene when preparing and eating.

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