Walloon beef is incredibly tasty. Well worth a tartare! This version is slightly cooked to give you the best of two worlds.


  • 200 g excellent beef
  • 2 egg yoks
  • 6 tablespoons of walnut oil
  • A tablespoon of mustard
  • 1 sprig of curly parsley
  • 3 basil leaves
  • 2 extremely thin slices of bread, toasted
  • Maldon salt flakes, pepper, mix of aromatic herbs for the salad, butter


Hands-on time: 5 mn
Cooking time: 5 mn


1. Cut the dice in very small pieces and set aside.

2. In a blender, mix the egg yolks, walnut oil, fresh herbs and mustard. Season with salt and pepper.

3. Add to the beef and mix with a spoon.

4. Melt some butter in a frying pan. Place a high rimmed cookie cutter in your pan, fill with the beef. Cook gently – not too long – just on one side.

5. Place on your plate, top with a slice of toasted bread and aromatic herbs.

Bon appétit!

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