The very legendary recipe of the La Fontaine de Mars brewery: the real Aubrac beef tartare. To be enjoyed on a checkered tablecloth just like in a bistro. On the occasion of the release of a book devoted to his cult recipes at La Martinière , the chef reveals the recipe for his beef tartare. Yum.
For 6 persons
Preparation : 30 min
Chop the shallots, onions and pickles. Chop the basil and parsley. Drain the capers. Combine all the ingredients in a bowl.
In another bowl, mix the mustard with the egg yolks, add sunflower oil and olive oil, then whip up like mayonnaise. Add the ketchup. Add salt and pepper. Finish by adding Worcestershire sauce and tabasco to taste.
Mix the contents of the two salad bowls, then add the minced meat by placing the bowl on crushed ice.
Place a portion of beef tartare on each very cold plate and place a few capers on it. Salt and give a turn of the pepper mill. Serve with very crispy homemade fries and a mixture of young salad leaves drizzled with a dash of olive oil.
Extract from the book La Fontaine de Mars in 50 recipes , Éditions de La Martinière, € 29
Also discover the recipe for the best croque monsieur in Paris .