INGREDIENTS FOR 4 APPETIZER PORTIONS

• 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

GARNISH OPTIONS

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

SEASONING OPTIONS

• 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

DIRECTIONS

• 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