Hubert Keller Owner/ Celebrity Chef of Fleur de Lys, Fleur, & Burger Bar. 2011 Forbes Four Stars, Michelin Star, Les Grand Tables du Monde, Gayot Top Ten Best Restaurant Winner.  Top Chef Masters Finalist. Bravo's Top Chef & Top Chef Just Desserts Judge.
recipes from Hubert Keller
Beef         Beef Tartare
Back to Recipes Listing           Episode: 320           Episode Name: Fleur Tastings        


Serves 4

2 shallots, roughly chopped
3 sprigs fresh tarragon
¼ cup cracked black pepper
¼ cup white wine vinegar (or champagne vinegar)
½ cup dry white wine
8 cornichons (small pickles)
1 pound filet mignon, cut into small cubes
2 teaspoons lemon juice
1 teaspoon honey
2 teaspoons ketchup
2 tablespoon mayonnaise
1/2 teaspoon salt
¼ teaspoon pepper




    1. Place the shallots in a dry sauté pan with the tarragon, pepper, vinegar, and wine. Bring to simmer and cook 5-7 minutes, or until dry.
    2. Place the shallot mixture in a food processor with the cornichons, and pulse until finely chopped.
    3. Combine the chopped shallot mixture with the filet, lemon juice, honey, ketchup, mayonnaise, salt, and pepper.
    4. Serve with toasted bread.