Filet mignon tartare
Instructions
Wash and dry the meat.
On a cutting board, finely chop it with a knife (not with the chopper).
Place in a bowl, combine the Worcestershire sauce, mustard, salt and pepper and mix.
Stirring constantly, pour flush with oil, brandy and lemon juice.
Add the egg yolks and a little parsley, mix and form flat patties.
Garnish with hard boiled egg slices.
Ingredients and dosing for 4 persons
- 600 g of beef tenderloin
- 1 tablespoon of brandy
- 1 tablespoon of english mustard
- 3 tablespoons of worcestershire sauce
- 2 tablespoons of lemon juice
- 3 tablespoons of olive oil
- 3 egg yolks
- == 1 hard-boiled egg
- Chopped parsley
- Salt
- Pepper