Label Rouge Charolais Beef Tartare with Old-Fashioned Burgundy Mustard and Honey

Ingredients

8 servings

• 1 kg of Label Rouge Plaisir Charolais rump steak
• 60 g of U BIO wildflower honey
• 100 g of olive oil
• 50 g of old-fashioned Burgundy mustard
• 14 g of salt
• 5 g of paprika
• Fried onions

Steps

1. 1

   Weigh each ingredient separately.

2. 2

   Hand-cut the rump steak with a knife.

3. 3

   Place the rump steak in a mixing bowl and add the olive oil.

4. 4

   Add the Dijon mustard.

5. 5

   Add the honey.

6. 6

   Add the salt and paprika.

7. 7

   Mix everything together and plate in serving dishes.