Classic Beef Tartare | Hand-chopped & Spicy

Rinse the capers under cold water, pat them dry thoroughly, and chop them very finely. Peel the shallots as well and cut them into very fine dice.

Remove the beef fillet from the refrigerator and first cut it into very thin slices, then into fine strips, and finally into tiny cubes. Then finely chop the meat with a sharp knife. Important: Work quickly so that the meat stays cool.

Quickly combine the chopped meat in a bowl with the capers, shallots, mustard, Worcestershire sauce, and olive oil. Season with salt, freshly ground pepper, and a pinch of cayenne pepper.