Beef tartare

Preparation: 20 minutes
Servings: 4


  • 450 g (1 lb) diced beef sirloin
  • 2 minced shallots
  • 125 ml (1/2 cup) garlic stuffed olives cut in slices
  • 250 ml (1 cup) diced parmigiano reggiano
  • 45 ml (tbsp) of olive oil
  • green pepper tabasco sauce to taste
  • 1 handful of celery leaves
  • 1 handful of finely cut chives
  • 1 handful of chopped parsley
  • salt and ground pepper

Smoked salt chips

  • 2 washed Yukon potatoes, with skins on and julienned, smoked salt to taste
  • Ground pepper
  • Canola or peanut oil for the deep fryer


Preheat the oil in the deep fryer to high

For the beef tartare :

Mix all the ingredients

For the smoked salt chips:

Deep fry the potatoes until they are golden. Then place on a cooking sheet covered with an absorbent paper. Season with the smoked salt and the pepper.