Recipe: A Classic Beef Tartare, Just Like the French Do It

Atelier by Sofitel's culinary director and executive chef Sam Moore loves a classic beef tartare for its simplicity. The dish has become a signature on the restaurant's seasonal autumn menu. Moore uses high-quality beef fillet, fresh herbs, and a sous-vide process for confiting egg yolks to achieve the perfect combination of tender and creamy textures. He serves the tartare at room temperature and recommends using croutons instead of crisps or fries. The recipe is adaptable and can be made at home with a few simple ingredients. Moore's tip for home cooks is to make the tartare their own by adding unique ingredients and garnishes.