Chop the beef fillet using a knife.
Put the egg yolk, mustard, salt and pepper in a salad bowl and mix together with the oil as you would when making mayonnaise.
Add the shallots, capers, gherkins, parsley, Tabasco and Worcestershire sauce (at least 12 drops of Tabasco for a truly spicy tartare).
To finish, combine the meat with the mixture and arrange on the plate.
This dish must be made to order and eaten straight away as it is made with raw meat.
Serve with a nice salad and homemade French fries.
Serves 4 people
30 minutes
© photostudio C. Bosseler
Ingredients for 4 people
600 g beef fillet „Produit du Terroir – Lëtzebuerger Rëndfleesch“
1 egg yolk
4 tbsp of finely chopped shallots
2 tbsp of chopped capers
3 tbsp of chopped gherkins
1 tbsp of chopped parsley
2 tbsp of mustard
sunflower, rapeseed or olive oil
salt and ground pepper
Tabasco and Worcestershire sauce
Recipe presented by
De Pefferkär
Claude Rameau, Rachel Rameau, Valentin Rameau © photostudio C. Bosseler
Philosophy
Pefferkär's philosophy lies in respect for seasonal produce, primarily local, and homemade dishes. In partnering with the “Sou schmaacht Lëtzebuerg” food programme, the restaurant showcases local producers. It has also been awarded the “Hausgemaach” quality label and is an ambassador for Vins et Crémants de Luxembourg, i.e. wines and crémants of Luxembourg. The menu often features beef from the “Produit du terroir - Lëtzebuerger Rëndfleesch” label. Their efforts were rewarded in 2023 when the Pefferkär was awarded the “Produits de terroir” prize in the Gault et Millau 2023 guide.
„Consuming local produce has an impact on the environment, it focusses on valuing the skills and quality of our artisans and farmers. These skills, be they recent or millenniums-old, have been adapted to the land and our resources. The result is quality produce that lasts over time and is a pleasure to buy, thus contributing to the vibrancy of our region. Consuming local produce often means favouring simple, minimally processed products that are transparent in terms of how they are made“, says Rachel Rameau.
Consuming local produce has an impact on the environment, it focusses on valuing the skills and quality of our artisans and farmers.
