- Cut the meat into slices removing the fat around it, put it on a layer of baking paper, add some salt and let it rest for about 30 minutes in the freezer to break the capillaries of the meat.
- Meanwhile, slice the gherkins, capers, and onion (or shallot) separately. Once cut into small cubes, dry them on a sheet of absorbent paper.
- Once the thirty minutes have passed, with a sharp knife, beat and cut the meat finely.
- Pour the meat into a cold aluminum bowl, add the mayonnaise, egg yolk, Worcester sauce, Tabasco, mustard, oil, salt, and pepper.
- Using a spoon, mix the meat with all these ingredients. Add the capers, gherkins, and onion to taste.
- Using the round molds, plate the tartare. It is traditional to draw a grid with a knife as you can see in the photo.
- Serve with a side of fries if it is a main course or with croutons if it is an appetizer. Enjoy!
Ingredients
for 4 people
- 500g (20oz) of tenderloin organic beef
- 2 egg yolks
- 6 tablespoons of mayonnaise
- 2 tablespoons of capers
- 10 small jar gherkins
- onion to your liking
- 1 tablespoon of English mustard
- 1 tablespoon of Worcester sauce
- tabasco to taste,
- salt and pepper