📝 About This Recipe
A masterpiece of French culinary elegance, this Steak Tartare celebrates the purity of high-quality beef balanced by a symphony of salty, acidic, and piquant accents. Hand-chopping the meat preserves a luxurious texture that grinders simply cannot replicate, resulting in a melt-in-your-mouth experience. Perfect for an intimate dinner party or a sophisticated starter, it is a bold, timeless dish that captures the essence of classic brasserie dining.
🥗 Ingredients
The Beef
- 1 lb Beef Tenderloin or Eye of Round (Premium quality, very fresh, chilled and trimmed of all silver skin)
The Aromatics & Texture
- 1 large Shallot (minced very finely)
- 2 tablespoons Capers (drained and roughly chopped)
- 3 tablespoons Cornichons (finely diced)
- 2 tablespoons Fresh Chives (finely snipped)
- 2 tablespoons Fresh Flat-Leaf Parsley (finely chopped)
The Dressing
- 1 tablespoon Dijon Mustard (smooth, high-quality French style)
- 2 teaspoons Worcestershire Sauce
- 3-5 drops Tabasco or Hot Sauce (to taste)
- 1 tablespoon Extra Virgin Olive Oil (mild and fruity)
- 1 teaspoon Brandy or Cognac (optional, for depth)
- 1/2 teaspoon Sea Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
For Serving
- 4 pieces Quail Egg Yolks (extremely fresh, separated from whites)
- 1 loaf Baguette (sliced thin and toasted with butter)
👨🍳 Instructions
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1
Place the beef in the freezer for 15-20 minutes before starting. This firms up the proteins, making it much easier to achieve clean, precise cuts.
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2
While the beef chills, prepare your 'mise en place'. Finely mince the shallot, cornichons, capers, parsley, and chives. Consistency in size is key for an even distribution of flavor.
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3
In a chilled stainless steel mixing bowl, whisk together the Dijon mustard, Worcestershire sauce, hot sauce, olive oil, and cognac (if using) until emulsified.
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4
Remove the beef from the freezer. Using a very sharp chef's knife, slice the meat against the grain into 1/4-inch thick steaks.
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5
Stack the slices and cut them into 1/4-inch wide strips (julienne).
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6
Turn the strips and dice them into 1/4-inch cubes. Avoid over-chopping; you want distinct small cubes, not a paste or 'mush'.
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7
Place the mixing bowl containing the sauce over a larger bowl filled with ice. This keeps the meat at a safe temperature and ensures the freshest taste.
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8
Add the hand-cut beef to the sauce bowl. Add the shallots, capers, cornichons, and herbs.
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9
Using a cold spoon, gently fold the ingredients together until the meat is evenly coated. Do not overwork the meat.
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10
Season with sea salt and freshly cracked black pepper. Taste a small amount and adjust the acidity or heat if necessary.
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11
Divide the mixture into four equal portions. Use a ring mold (about 3 inches in diameter) to press the meat gently onto chilled plates.
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12
Create a small indentation in the center of each meat mound with the back of a spoon.
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13
Carefully place one raw quail egg yolk into each indentation.
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14
Serve immediately with warm, buttery toasted baguette slices on the side.
💡 Chef's Tips
Always source your beef from a trusted butcher and inform them you are eating it raw; freshness is paramount. Never use a food processor to chop the meat, as the friction generates heat and ruins the delicate texture. Keep everything cold—including your mixing bowl and the plates—to maintain the vibrant color and flavor of the beef. If you cannot find quail eggs, a single high-quality organic chicken egg yolk can be shared or used for a larger platter. Add the salt at the very last second before serving to prevent the salt from 'cooking' or curing the meat and changing its color.
🍽️ Serving Suggestions
Pair with a crisp, high-acid white wine like a Sancerre or a dry Riesling to cut through the richness of the beef. A classic Belgian-style frites (double-fried potatoes) makes for a more substantial bistro-style meal. Serve alongside a simple arugula salad dressed with lemon and olive oil for a peppery contrast. A glass of Champagne is the ultimate luxurious pairing for this elegant appetizer. Offer extra Dijon mustard and sea salt on the table for guests to customize their seasoning.