📝 About This Recipe
A masterpiece of French culinary tradition, this Steak Tartare celebrates the purity of high-quality beef elevated by a symphony of sharp, acidic, and savory accents. By hand-chopping the meat rather than grinding it, we preserve a luxurious texture that melts on the tongue. This dish is an elegant, bold expression of raw gastronomy that brings the sophisticated atmosphere of a candlelit Saint-Germain brasserie directly to your table.
🥗 Ingredients
The Beef
- 1 lb Beef Tenderloin or Eye of Round (prime grade, very fresh, trimmed of all silver skin and fat)
The Aromatics and Texture
- 1 large Shallot (minced very finely)
- 2 tablespoons Capers (drained and roughly chopped)
- 3 tablespoons Cornichons (finely diced)
- 2 tablespoons Fresh Italian Parsley (finely chopped)
- 1 tablespoon Fresh Chives (minced)
The Binding Sauce
- 1 tablespoon Dijon Mustard (traditional smooth French style)
- 2 large Egg Yolks (pasteurized if preferred, plus extra for serving)
- 2 teaspoons Worcestershire Sauce
- 1/2 teaspoon Tabasco or Hot Sauce (adjust to taste)
- 1 tablespoon Extra Virgin Olive Oil (high quality)
- 1/2 teaspoon Sea Salt (Maldon or Fleur de Sel preferred)
- 1/2 teaspoon Black Pepper (freshly cracked)
For Serving
- 1 loaf Baguette (sliced and toasted into crostini)
- 1 piece Lemon (cut into wedges)
👨🍳 Instructions
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1
Place the beef in the freezer for 15-20 minutes. This firms up the muscle fibers, making it significantly easier to achieve precise, clean cuts without bruising the meat.
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2
While the meat chills, prepare your 'mise en place'. Finely mince the shallots, capers, cornichons, and herbs. Consistency in size is key for a balanced mouthfeel.
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3
In a chilled stainless steel or glass mixing bowl, whisk together the egg yolks, Dijon mustard, Worcestershire sauce, Tabasco, and olive oil until emulsified and creamy.
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4
Remove the beef from the freezer. Using a very sharp chef's knife, slice the steak into 1/8-inch thick sheets.
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5
Stack the sheets and cut them into 1/8-inch thick strips (julienne).
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6
Turn the strips and dice them into tiny, uniform cubes. Do not use a food processor, as it will turn the meat into a paste; you want distinct, tiny jewels of beef.
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7
Place the bowl of dressing over a larger bowl filled with ice. This keeps the meat at a safe temperature and ensures the freshest flavor during the final mix.
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8
Add the hand-cut beef to the dressing. Fold gently with a spoon to coat every piece of meat.
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9
Incorporate the minced shallots, capers, cornichons, parsley, and chives. Stir gently until just combined.
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10
Season with the sea salt and freshly cracked black pepper. Taste a small amount on a piece of toast and adjust the heat or acidity if necessary.
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11
To plate, place a circular pastry ring in the center of a chilled plate. Pack the tartare gently into the ring and smooth the top with a spoon.
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12
Carefully lift the ring. If desired, create a small indentation in the center of the meat and nestle an additional raw egg yolk inside for a striking presentation.
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13
Serve immediately with warm toasted baguette slices and a wedge of lemon 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. Keep everything cold—chill your bowls, plates, and even your knife to maintain the integrity of the fat. Never salt the meat until the very last second before serving, as salt draws out moisture and will turn the meat grey. If you dislike raw egg yolks, you can substitute them with a tablespoon of high-quality mayonnaise for a similar creamy bind. For an extra touch of luxury, add a teaspoon of truffle oil or a few drops of cognac to the dressing.
🍽️ Serving Suggestions
Pair with a crisp, acidic white wine like a Sancerre or a light-bodied red like a chilled Beaujolais. Serve alongside a mound of hot, salty pommes frites (French fries) for the ultimate texture contrast. A simple side salad of bitter greens like arugula or frisée with a lemon vinaigrette cuts through the richness. For an opulent twist, top the tartare with a small spoonful of Osetra caviar. Ice-cold vodka or a dry Martini also makes a classic, sophisticated beverage pairing.