This steak tartare recipe was inspired by the zesty tableside preparation at Brasserie Georges in Lyon. For best results, use the highest-quality beef you can find, and chop it by hand.
The key to finely chopping filet mignon for this classic tartare is to chill it in the freezer before slicing and mincing it.
A forbidden pleasure to some, this classic French dish is to die for.
This Harry's Bar creation was inspired by the Contessa Amalia Nani Mocenigo, a steady customer whose doctor had forbidden her to eat cooked meat.