Preparation
- Cut the well-chilled meat first into fine slices, then into fine strips and finally into tiny cubes, and chop briefly; keep cold until needed.
- Chop the onion, capers and gherkins very finely.
- In a bowl, mix the egg yolks, mustard, ketchup, Worcestershire sauce, Tabasco, anchovy paste, brandy, paprika, salt and pepper, then whisk in the olive oil.
- Add the meat, the chopped ingredients and the parsley to the sauce, mix gently and season boldly.
- Serve immediately, ideally with toast or baguette and a little salad.
Drink with it
Red wine · excellent match
Beaujolais cru or Gamay, lightly chilled
The bistro pairing: juicy red fruit, barely any tannin and fresh acidity suit raw beef and hold up against capers and gherkin.
Which wine pairs with food? A simple approach to choosingVodka · excellent match
Vodka, ice cold and neat in a small glass
In Poland tartare is one of the classic bites to go with vodka: the ice-cold, clear sip clears egg yolk and oil from the palate and lets mustard and onion shine.
What Is Vodka? Raw Materials, Flavor, and CocktailsSparkling wine · good match
Champagne or Crémant, brut
Bubbles and acidity cleanse the palate after egg yolk and capers.
Sparkling wine, Champagne, and Prosecco: what's the difference?Sour beer · good match
Gueuze or Berliner Weisse
Lively acidity and fine bubbles cut the egg yolk fat; with gherkin and capers, however, it quickly becomes sour on sour.
What is sour beer? Recognizing intentional acidity