📝 About This Recipe
Experience the pinnacle of French bistro fare with this exquisite Hand-Cut Beef Tartare, a dish that celebrates the pure, unadulterated flavor of premium beef. This recipe balances the richness of lean tenderloin with the sharp brightness of capers, cornichons, and a hint of Dijon mustard, all bound by a silky, fresh egg yolk. It is a sophisticated, no-cook masterpiece that relies on impeccable knife skills and the highest quality ingredients to create a melt-in-your-mouth texture.
🥗 Ingredients
The Beef
- 300 grams Beef Tenderloin (Filet Mignon) (Premium quality, very fresh, trimmed of all silver skin and fat)
The Aromatics and Texture
- 1 small Shallot (minced extremely fine)
- 1 tablespoon Capers (drained and finely chopped)
- 2 tablespoons Cornichons (finely diced)
- 1 tablespoon Fresh Chives (finely snipped)
- 1 tablespoon Fresh Italian Parsley (finely chopped)
The Dressing
- 2 teaspoons Dijon Mustard (preferably Maille or Grey Poupon)
- 1 teaspoon Worcestershire Sauce
- 3-4 dashes Tabasco Sauce (adjust to taste)
- 1 tablespoon Extra Virgin Olive Oil (high quality)
- 1/2 teaspoon Sea Salt (Fleur de sel is ideal)
- 1/2 teaspoon Black Pepper (freshly cracked)
For Serving
- 2 large Egg Yolks (pasteurized if preferred, very fresh)
- 1 loaf Sourdough Baguette (sliced and toasted)
👨🍳 Instructions
-
1
Place the beef tenderloin in the freezer for 15-20 minutes. This firms up the muscle fibers, making it much easier to achieve clean, precise cuts.
-
2
While the beef is chilling, prepare your 'mise en place'. Finely mince the shallot, capers, cornichons, chives, and parsley. Ensure they are all uniform in size for a consistent mouthfeel.
-
3
In a small chilled stainless steel bowl, whisk together the Dijon mustard, Worcestershire sauce, Tabasco, and olive oil until emulsified.
-
4
Remove the beef from the freezer. Using a very sharp chef's knife, slice the beef into 1/8-inch thick steaks.
-
5
Stack a few slices at a time and cut them into 1/8-inch thick strips (julienne).
-
6
Turn the strips and cut crosswise into a fine 1/8-inch dice. Avoid 'mincing' or hacking the meat, as you want distinct cubes rather than a paste.
-
7
Place the diced beef into a medium bowl set over a larger bowl filled with ice. Keeping the meat cold is essential for safety and texture.
-
8
Add the shallots, capers, cornichons, and herbs to the beef. Gently toss with a spoon to distribute.
-
9
Pour the prepared dressing over the beef mixture. Fold gently until every piece of beef is lightly coated.
-
10
Season with sea salt and freshly cracked black pepper. Taste a small amount and adjust the acid (mustard) or heat (Tabasco) if necessary.
-
11
Place a ring mold in the center of a chilled plate. Pack half of the tartare into the mold, pressing down gently with the back of a spoon to level it.
-
12
Carefully remove the mold. Use the back of a small spoon to create a slight indentation in the center of the tartare mound.
-
13
Gently place one raw egg yolk into the indentation. Repeat the process for the second serving.
-
14
Serve immediately with warm toasted sourdough slices on the side.
💡 Chef's Tips
Never use pre-ground beef; the texture will be grainy and the safety risk is higher. Hand-cutting is the only way to go. Keep everything cold—chill your mixing bowls and plates in the freezer before starting. Use the best beef you can find, ideally grass-fed or prime-grade tenderloin from a trusted butcher. Only dress the meat right before serving; the acid in the mustard and capers will 'cook' the beef and turn it grey if it sits too long. If you are wary of raw egg yolks, you can omit them or use a confit yolk for a richer, jammy texture.
🍽️ Serving Suggestions
Pair with a crisp, high-acid white wine like a Sancerre or a light-bodied red like a chilled Beaujolais. Serve alongside a small heap of dressed arugula or microgreens for a peppery contrast. Traditionalists often serve this with a side of hot, thin-cut frites (French fries). A few pickled mustard seeds on top can add a delightful textural pop. A cold, dry Pilsner also cuts through the richness of the beef and egg yolk beautifully.