A true bistro classic, beef tartare gains extra depth here with a touch of Pommery® Voatsiperifery Pepper Mustard. Its woody, tangy and gently spicy notes enhance the freshness of the beef, the acidity of capers and the crunch of pickles. Finished with an egg yolk and a crisp topping, this recipe is fresh, bold and elegant — best prepared with high-quality beef.
Serves: 2 people • Preparation: 20 minutes • Cooking: none • Difficulty: easy
Ingredients
Pommery® Voatsiperifery Pepper Mustard
250 g very fresh beef, hand-chopped, such as rump steak, topside or fillet
1 small shallot
1 tablespoon capers
3 small pickles
1 extra-fresh egg yolk
1 teaspoon Worcestershire sauce, optional
A few drops of Tabasco, optional
1 tablespoon mild olive oil
A few sprigs of flat-leaf parsley or chives
Salt and freshly ground black pepper
For the topping: 1 slice of toasted bread, crumbled, crispy onions or chopped hazelnuts
Recipe method
Prepare the beef. Use very fresh beef from a trusted butcher and keep it chilled until the last moment. Cut the meat into thin slices, then into small, even cubes with a sharp knife. Avoid overworking the beef to preserve its texture.
Prepare the condiments. Finely chop the shallot. Chop the capers and pickles into small pieces. Finely slice the parsley or chives. The garnish should be delicate and evenly distributed without overpowering the beef.
Make the mustard seasoning. In a chilled mixing bowl, combine the beef with 1 generous teaspoon of Pommery® Voatsiperifery Pepper Mustard, the shallot, capers, pickles, olive oil, Worcestershire sauce and Tabasco if using.
Balance the tartare. Season lightly with salt and pepper, then mix gently with a fork. Taste and adjust: the tartare should be well seasoned, but the flavour of the beef should remain the focus.
Plate the tartare. Divide the tartare between two plates using a ring mould, or simply shape it into a neat mound. Make a small hollow in the centre of each portion for the egg yolk.
Add the egg yolk. Carefully place one extra-fresh egg yolk in the centre of the tartare. You can also serve it on the side if you prefer each person to mix it in at the last moment.
Add the crunchy topping. Just before serving, sprinkle over the toasted bread crumbs, crispy onions or chopped hazelnuts. This crisp contrast adds a modern and pleasant texture.
Serve immediately. Serve with homemade fries, a green salad, roasted baby potatoes or thick slices of toasted bread.
💡 Perfect pairing: For a successful tartare, beef freshness is essential. Prepare the recipe at the last minute, use clean utensils and keep all ingredients well chilled. For a more bistro-style version, add a few Parmesan shavings or a touch of cured egg yolk.
Our mustard beef tartare with Pommery® Voatsiperifery Pepper Mustard
This homemade beef tartare recipe is ideal for recreating the spirit of a classic bistro tartare with a more aromatic twist. Mustard brings texture, character and peppery intensity that lifts the beef without overpowering it. Capers, pickles and shallot add acidity and crunch, while the egg yolk gives richness and smoothness. Thanks to Pommery® Voatsiperifery Pepper Mustard, this mustard beef tartare gains depth and elegance, resulting in a fresh, simple and highly distinctive dish.
