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Beef Tartare


  • 400 g very fresh, high-quality beef without sinew (tenderloin, top sirloin, topside as well as leaner cuts from blade, silverside or veal filet)
  • 40-60 g sunflower, corn or olive oil (can be substituted with 4 very fresh, organic, raw egg yolks)
  • 20-40 g finely diced shallots or onion
  • 2 tablespoons finely diced capers
  • 40 g gherkins or pickles
  • 3 sardine filets and sardine paste
  • 1 tablespoon finely diced parsley
  • salt and fresh-ground pepper
  • 1 teaspoon Dijon or tarragon mustard



  • fresh onion rings
  • cherry tomatoes
  • basil leaves
  • cress
  • soft, waxy egg for each portion



  • 1/2 teaspoon sweet paprika powder
  • pinch of sugar
  • dash of Worcestershire and/or Tabasco sauce
  • pinch of nutmeg or chili powder
  • lemon juice
  • dash of cognac or brandy
  • 1-2 tablespoons ketchup



  • For better tolerability, shortly blanch the shallots or onions in boiling water, shock with cold water and drain well.
  • Finely chop pickles.
  • Chop beef using a sharp knife. Then with a dicing knife or regular knife, finely dice beef.
  • Place tartare in a pre-cooled bowl and mix with remaining ingredients. Ensure that the mass is well-mixed.
  • Where applicable, mix in raw egg yolks.
  • Season tartare according to taste using one or more of the seasonings listed.
  • For best results, fill an oiled metal ring with tartare, place on serving plate and gently press. Remove ring. (Optionally, small, round cakes can be formed by hand)
  • Garnish tartare as desired with onion rings, spices and/or herbs.
  • When serving, provide additional garnish/seasonings so guests can additionally season to individual taste.

    PREP TIME: approx. 20 minutes

    SERVING RECOMMENDATION: crispy toast or savoury breadsticks