Beef Tartare

  • Mains

  • French


  • 360g fine diced beef – I like to use something with flavour, texture and not too much fat such as porterhouse, but choose whatever you like!
  • 1 large red onion – fine diced (brunoise cut)
  • 1/2 bunch flat-leaf parsley – finely chopped
  • 3 egg yolks
  • 30g Lilliput capers
  • 30g cornichons, finely diced
  • dijon mustard – to taste
  • Red tabasco – to taste
  • spiced tomato relish – to taste
  • salt – to taste


Combine all of the above in a large bowl and mix together vigorously with a large flat spoon – this will emulsify the egg with all the ingredients so it blends all the flavours together and makes everything 'stick' together so you can serve in a quenelle.

Serve with toasted baguette (or to be naughty – potato crisps!). Let people spoon on their own or, as a canape, you can spoon the mix on to the toast pieces.

Note: this recipe was demonstrated in Nicky’s class 'Summer in Europe: Modern Classics', February 2020.

Both the recipe and photo are reproduced with permission from Nicky Riemer.

Brought to you by
Nicky Riemer, head chef at Belotta Wine Bar

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