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Recipe details
Beef tartare with horseradish-yolk dressing and white beans
Cold 3 mm-diced raw beef tenderloin with shallot, cornichons, mustard, horseradish, and egg-yolk dressing, served with lemony white beans and parsley.
≈ 219 kcal/100 g · ≈ 616 kcal/serving
20 minEasyFrench
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
raw beef tenderloin, trimmed120 g
shallot, finely minced15 g
cornichon, finely diced15 g
Dijon mustard7 g
prepared horseradish5 g
raw egg yolk18 g
extra-virgin olive oil15 ml
cooked white beans, drained and rinsed80 g
lemon juice15 ml
flat-leaf parsley, chopped5 g
fine salt1 g
black pepper0.5 g
Cookware and utensils
Chef’s knife
Cutting board
Small mixing bowl
Serving plate
Directions
01
Chill the trimmed beef, cutting board, and knife for 10 minutes.
Products
raw beef tenderloin, trimmed — 120 g
Action
Chill
Time
10 min
Temperature
Refrigerated, about 4°C / 40°F
02
Combine the Dijon mustard, horseradish, egg yolk, olive oil, salt, and pepper in a bowl.
Products
Dijon mustard — 7 g; prepared horseradish — 5 g; raw egg yolk — 18 g; extra-virgin olive oil — 15 ml; fine salt — 1 g; black pepper — 0.5 g
Action
Mix
Time
2 min
Temperature
Cold
03
Combine the white beans, lemon juice, and parsley in a second bowl.
Products
cooked white beans, drained and rinsed — 80 g; lemon juice — 15 ml; flat-leaf parsley, chopped — 5 g
Action
Dress
Time
2 min
Temperature
Cold
04
Dice the chilled beef into 3 mm pieces.
Products
raw beef tenderloin, trimmed — 120 g
Action
Dice
Time
3 min
Temperature
Cold
05
Fold the beef, shallot, and cornichon together with half of the dressing.
