Ribeye with Tartar



Olive oil for drizzling the meat

Salt and Pepper


2 eggs

1 teaspoon mustard

2 tablespoons vinegar

50g pickles

1 tablespoon chopped parsley

220ml oil


200g cherry tomatoes

1/4 red onion

2 tablespoons olive oil


20-30 min.




  1. Dip the meat in olive oil and place on the grill until scored. Rotate slightly to one side so as to make the mark of a perfect diamond. Do the same on the other side of the piece of meat, remove, season with salt and pepper. Let the meat rest for about 1 minute.
  1. Break the eggs into a glass and add the mustard and vinegar. Place the hand blender in the bowl, turn it on maximum speed, and slowly add the oil, moving the hand blender from bottom to top.
  1. Cut the cherry tomatoes in half, add the purple onion cut into thin strips, season with olive oil, salt and pepper, and stir everything together.
  1. Use your imagination to create the ideal dish.