Beef tartare trio
Beef tartare trio

Beef tartare trio

Preparation 20 minutes
Cooking time none
Servings 10


Basic recipe:

  • 1 kg (2.2 lb) beef (tenderloin or Boston-cut)
  • 3 grey shallots, finely chopped
  • 80 ml (1/3 cup) olive oil
  • 60 ml (1/4 cup) lemon juice
  • A few drops of Tabasco Sauce
  • Salt and freshly ground pepper



  1. Dice the beef into 0.5-cm (1/4-in) cubes and place in a bowl.
  2. Add the remaining ingredients, mix and refrigerate for 30 minutes.
  3. Choose one of the three mixtures below and combine gently with the beef.


  1. In a saucepan, heat 125 ml of olive oil with two bay leaves, 5 ml of salt and one finely chopped grey shallot.
  2. Add 1 diced zucchini, 1 diced eggplant and 1 diced roasted pepper, then 15 ml of tomato paste.
  3. Mix and cover for 2 minutes. Let cool.


  1. Preheat the oven to 180ºC (350ºF).
  2. In a bowl, combine 30 ml of soy sauce, 15 ml of sesame oil and a pinch of ground ginger.
  3. Add 500 ml of puffed rice and stir to coat.
  4. Spread the rice on a baking sheet and bake for 10 minutes.
  5. Remove from the oven and set aside.


In a bowl, combine 250 ml of sliced baby dill pickles, 250 ml of chopped walnuts, 60 ml of chopped fresh dill and 30 ml of whole-grain mustard.

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