Dish📝 About This Recipe
A masterpiece of French culinary elegance, this Steak Tartare celebrates the purity of high-quality beef elevated by a symphony of piquant aromatics and a velvety egg yolk. Unlike ground meat, our hand-minced approach preserves the luxurious texture and integrity of the steak, creating a mouthfeel that is both tender and substantial. It is a bold, sophisticated dish that balances the richness of the meat with the sharp brightness of capers, shallots, and Dijon mustard.
🥗 Ingredients
The Meat
- 10 ounces Beef Tenderloin or Eye of Round (very fresh, high-quality, trimmed of all silver skin and fat)
The Flavor Base
- 1 tablespoon Dijon Mustard (traditional smooth style)
- 2 teaspoons Worcestershire Sauce
- 3-5 dashes Tabasco or Hot Sauce (adjust to preferred heat level)
- 1 teaspoon Cognac or Brandy (optional, for depth of flavor)
- 1 tablespoon Extra Virgin Olive Oil (high quality)
The Aromatics
- 1 small Shallot (minced very finely)
- 1 tablespoon Capers (drained and chopped)
- 2 tablespoons Cornichons (finely diced)
- 2 tablespoons Fresh Flat-Leaf Parsley (finely chopped)
- 1/2 teaspoon Sea Salt (to taste)
- 1/2 teaspoon Black Peppercorns (freshly cracked)
For Serving
- 2 large Egg Yolks (extremely fresh, room temperature)
- 1 loaf Baguette (sliced and toasted into crostini)
👨🍳 Instructions
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1
Place the beef tenderloin in the freezer for 15-20 minutes. This firms up the muscle fibers, making it significantly easier to achieve clean, precise cuts.
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2
While the meat chills, prepare your 'mise en place'. Finely mince the shallots, chop the capers, dice the cornichons, and chop the parsley. Consistency in size is key for an even flavor distribution.
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3
In a chilled stainless steel bowl, whisk together the Dijon mustard, Worcestershire sauce, hot sauce, cognac (if using), and olive oil until an emulsion forms.
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4
Remove the beef from the freezer. Using a very sharp chef's knife, slice the meat into 1/8-inch thick steaks.
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5
Stack the steaks and cut them into 1/8-inch thick strips (julienne).
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6
Turn the strips and dice them into 1/8-inch cubes. Do not over-work the meat or turn it into a paste; you want distinct, tiny jewels of beef.
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7
Immediately place the hand-cut beef into the bowl with the sauce base. Use a chilled spoon to gently fold the meat into the liquid to prevent oxidation.
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8
Add the minced shallots, capers, cornichons, and parsley to the bowl. Fold gently until just combined.
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9
Season with the sea salt and freshly cracked black pepper. Taste a small amount on a piece of bread and adjust the seasoning or acidity as needed.
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10
Place a ring mold in the center of a chilled plate. Spoon the tartare mixture into the mold, pressing down gently with the back of a spoon to level it.
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11
Use the back of a small spoon to create a slight indentation or 'well' in the center of the tartare mound.
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12
Carefully place one raw egg yolk into the indentation. Repeat for the second serving.
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13
Carefully lift the ring mold away. Garnish the plate with extra cornichons or a sprig of parsley if desired.
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14
Serve immediately while the meat is still cold, accompanied by warm, crunchy toasted baguette slices.
💡 Chef's Tips
Always use the freshest beef possible from a trusted butcher; tell them you are making tartare so they give you the best cut. Keep everything cold—chill your mixing bowl and even your plates in the refrigerator before starting. Never use a food processor to chop the meat; it will destroy the texture and turn it into a mushy puree. Adjust the 'bite' of the dish by adding more mustard or hot sauce according to your personal preference. If you are worried about raw egg yolks, use pasteurized eggs or omit them, though the yolk provides the essential silky finish.
🍽️ Serving Suggestions
Pair with a crisp, acidic white wine like a Sancerre or a light-bodied red like a chilled Beaujolais. Serve alongside a small pile of dressed bitter greens like arugula or frisée to cut through the richness. A side of hot, thin-cut truffle fries (pommes frites) creates a wonderful temperature contrast. For a modern twist, serve with thick-cut potato chips instead of baguette for extra crunch. Offer a small dish of Maldon sea salt on the side for guests who enjoy an extra textural pop of salt.