< Back to Recipes

beef tartare bellota only

Beef Tartare

This recipe comes to us from the kitchen of Nicky Riemer, head chef at Belotta Wine Bar and regular participant at the Neff Market Kitchen Cooking School.



  • 360g fine diced beef – I like to use something with flavour, texture and not too much fat – today will be some porterhouse, but choose whatever you like!
  • 1 large red onion – fine diced (brunoise cut)
  • ½ bunch flat leaf parsley – finely chopped
  • 3 egg yolks
  • 30g Lilliput capers
  • 30g cornichons, finely diced
  • Dijon mustard – to taste
  • Red tabasco – to taste
  • Spiced tomato relish – to taste
  • Salt – to taste



Combine all of the above in a large bowl and mix together vigorously with a large flat spoon – this will emulsify the egg with all the ingredients so it blends all the flavours together and makes everything “stick” together so you can serve in a quenelle.

Serve with toasted baguette (or to be naughty – potato crisps!) allow people to spoon on their own or as a canape you can spoon the mix on to the toast pieces.


Note: This recipe was demonstrated in Nicky’s class “Summer in Europe: Modern Classics“, February 2020.

Both the recipe and photo are reproduced with permission from Nicky Riemer.

You may also like