"I always hand-cut my beef tartare as the texture is always nicer. A grinder really beats up the beef." A sharp chef's knife is key in achieving a good cut. Temperature is also a factor when it ...

Finely chop the beef cubes with a knife on the cutting board (8 ... and emulsify everything with a teaspoon (17). Assemble ...

Mix thoroughly. When the beef is ready, hand-mince it - use a very sharp knife to cut it across the grain into thin slices then cut the slices into strips. Working with a few strips at a time ...

“Steak tartare is usually made with low-quality beef and is then over-seasoned. This is criminal on every level. But the art is to start with superb, knife-cut beef and season in a way that ...

To serve, spoon the steak tartare mixture onto a slice of plain or toasted dark rye or pumpernickel bread. Make a small dent in the top of the tartare and top with a fresh egg yolk. Eat immediately.