Beef tatare

With smooth, stirred creme fraiche, capers and pickled shallots, garnished with home-made crisps
and fine herbs

by Michael Hoffmann

To serve approx. 4 people


320gbeef fillet
40 gshalotts
1 tbspcapers
1 tbspchives
1/2tbspHeinz ketchup
1pinch of sambal oelek
2 pieces egg yolks
1 pinch of sugar
1-2tbspolive oil
sea salt, pepper


Use a sharp knife to chop the beef fillet into a very fine dice. Peel the shallots and chop very finely. Finely chop the capers and cut the chives into rings. Then mix carefully with the other ingredients using a fork so that the tartare stays loose.


  • Stir the creme fraiche until smooth and season with sea salt and pepper
  • Slice the cornichons into thin discs
  • Marinade the pearl onions in olive oil, sea salt, honey and a little lemon juice
  • Slice the purple potatoes into thin discs and fry until crispy
  • Quarter the cherry tomatoes and lightly season
  • Marinade the herbs (chive tips, parsley) with a few drops of olive oil
  • Dry-fry peppercorns (pink, black, green) in a pan and then roughly crush


Arrange the tartare on a slate serving plate using a mould, pour the creme fraiche into a piping bag and serve in a diagonal line across the plate. Arrange the cornichons, pearl onions, chips, tomatoes and herbs in the creme fraiche. Add a swab of creme fraiche and scatter the pepper on top.