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Recipe details
Beef tartar with avocado, cornichons, and cucumber
Cold beef tartar of hand-cut raw tenderloin folded with avocado, cornichons, red onion, mustard, lemon, and olive oil, topped with a pasteurized raw egg yolk and served with cucumber.
≈ 185 kcal/100 g · ≈ 100 kcal/serving
15 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, trimmed and very cold140 g
ripe avocado, diced50 g
cornichons, finely diced20 g
red onion, finely minced15 g
whole-grain mustard5 g
fresh lemon juice10 ml
extra-virgin olive oil5 ml
freshly ground black pepper1 g
fine salt1 g
raw pasteurized egg yolk17 g
cucumber, sliced into thin rounds30 g
Cookware and utensils
Chef’s knife
Cutting board
Mixing bowl
Small bowl
Serving plate
Measuring spoons
Directions
01
Chill the serving plate and mixing bowl for 5 minutes.
Products
No products at this step
Action
Chill
Time
5 min
Temperature
Refrigerator-cold
02
Cut the very cold beef tenderloin into 4 mm dice with a chef’s knife.
Products
raw beef tenderloin, trimmed and very cold — 140 g
Action
Cut
Time
4 min
Temperature
Keep below 4°C/40°F
03
Combine the avocado, cornichons, red onion, mustard, lemon juice, olive oil, pepper, and salt in the chilled bowl.
Products
ripe avocado, diced — 50 g; cornichons, finely diced — 20 g; red onion, finely minced — 15 g; whole-grain mustard — 5 g; fresh lemon juice — 10 ml; extra-virgin olive oil — 5 ml; freshly ground black pepper — 1 g; fine salt — 1 g
Action
Combine
Time
2 min
Temperature
Cold
04
Fold the diced beef into the avocado mixture without crushing the avocado.
Products
raw beef tenderloin, trimmed and very cold — 140 g; ripe avocado, diced — 50 g; cornichons, finely diced — 20 g; red onion, finely minced — 15 g; whole-grain mustard — 5 g; fresh lemon juice — 10 ml; extra-virgin olive oil — 5 ml; freshly ground black pepper — 1 g; fine salt — 1 g
Action
Fold
Time
1 min
Temperature
Keep below 4°C/40°F
05
Mound the tartar on the chilled plate and place the raw pasteurized egg yolk on top.
Products
raw beef tenderloin, trimmed and very cold — 140 g; raw pasteurized egg yolk — 17 g
Action
Plate
Time
1 min
Temperature
Cold; no heating step, so no internal cooking temperature applies
06
Arrange the cucumber rounds around the tartar and serve immediately.
Products
cucumber, sliced into thin rounds — 30 g
Action
Serve
Time
2 min
Temperature
Cold
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
