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Beef tartare with cocoa and hot peppers
Beef tartare with cocoa and hot peppers

Beef tartare with cocoa and hot peppers

Preparation 15 minutes
Cooking time none
Servings 2


  • 250 g (1/2 lb) filet mignon (or inside round)
  • 15 ml (1 tbsp) cocoa powder
  • 2.5 ml (1/2 tsp) Aleppo or Espelette pepper (or more, to taste)
  • 15 ml (1 tbsp) mustard à l'ancienne
  • 30 ml (2 tbsp) fresh basil, snipped
  • 15 ml (1 tbsp) walnut oil
  • Juice of 1 lemon
  • Salt and freshly ground pepper
  • 60 ml (1/4 cup) fresh herbs, for garnish
  • 8 toasted baguette slices, for accompaniment


  1. In a bowl, combine all ingredients except the beef, and set aside for five minutes to let the flavours develop.
  2. Cut the beef into small cubes and add to the bowl. Mix well, adjust seasoning as needed and let rest for five minutes.
  3. For an attractive presentation, plate the tartare using a cookie cutter, and garnish with fresh herbs. Serve with toasted baguette slices.


Add capers and shaved Parmesan or Comté cheese.

Availability in stores