Steak tartare is the Parisian bistro classic of finely hand-cut raw beef bound with a sharp, savoury dressing and crowned with an egg yolk. Its appeal lies in contrast: cool, silky beef against the crunch of shallot and the salty pop of capers and cornichons.
Steak tartare is the Parisian bistro classic of finely hand-cut raw beef bound with a sharp, savoury dressing and crowned with an egg yolk. Its appeal lies in contrast: cool, silky beef against the crunch of shallot and the salty pop of capers and cornichons.
Steak tartare is the Parisian bistro classic of finely hand-cut raw beef bound with a sharp, savoury dressing and crowned with an egg yolk. Its appeal lies in contrast: cool, silky beef against the crunch of shallot and the salty pop of capers and cornichons.
Steak tartare is the Parisian bistro classic of finely hand-cut raw beef bound with a sharp, savoury dressing and crowned with an egg yolk. Its appeal lies in contrast: cool, silky beef against the crunch of shallot and the salty pop of capers and cornichons.
Steak tartare is the Parisian bistro classic of finely hand-cut raw beef bound with a sharp, savoury dressing and crowned with an egg yolk. Its appeal lies in contrast: cool, silky beef against the crunch of shallot and the salty pop of capers and cornichons.
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