📝 About This Recipe
A quintessential masterpiece of French bistro culture, this Steak Tartare celebrates the purity of high-quality beef elevated by a sharp, piquant dressing. Hand-chopped to preserve the integrity of the meat, it offers a luxurious texture and a complex balance of umami, acidity, and herbaceous notes. It is an elegant, bold, and timeless hors d'oeuvre that brings the sophisticated charm of a Saint-Germain café right to your table.
🥗 Ingredients
The Beef
- 1 lb Beef Tenderloin or Eye of Round (high-quality, very fresh, chilled)
The Dressing
- 2 large Egg Yolks (pasteurized if preferred)
- 1 tablespoon Dijon Mustard (smooth, traditional French style)
- 2 teaspoons Worcestershire Sauce
- 3-5 dashes Tabasco Sauce (adjust to taste for heat)
- 2 tablespoons Extra Virgin Olive Oil (high quality)
- 1 teaspoon Cognac or Brandy (optional, for depth)
The Aromatics
- 1 small Shallot (minced very finely)
- 2 tablespoons Capers (drained and chopped)
- 3 tablespoons Cornichons (finely diced)
- 2 tablespoons Fresh Flat-Leaf Parsley (finely chopped)
- 1 tablespoon Fresh Chives (finely snipped)
Seasoning and Garnish
- 1/2 teaspoon Fleur de Sel (or to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 4 pieces Quail Egg Yolks (optional garnish for each serving)
👨🍳 Instructions
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1
Place the beef in the freezer for 15-20 minutes before starting. This firms up the muscle fibers, making it significantly easier to achieve a clean, precise dice.
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2
While the beef chills, prepare your aromatics. Finely mince the shallot, chop the capers, dice the cornichons, and chop the herbs. Set them aside in small separate bowls.
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3
In a large chilled stainless steel or glass mixing bowl, whisk together the 2 large egg yolks and the Dijon mustard until smooth and slightly thickened.
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4
Slowly drizzle in the olive oil while whisking constantly to create a light emulsion, then stir in the Worcestershire sauce, Tabasco, and Cognac.
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5
Remove the beef from the freezer. Using a very sharp chef's knife, slice the beef into 1/8-inch thick steaks, then into 1/8-inch strips (julienne), and finally into 1/8-inch cubes.
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6
Avoid the temptation to use a food processor; the mechanical blades will 'mash' the meat rather than cut it, ruining the signature texture of a true tartare.
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7
Add the hand-chopped beef to the bowl containing the dressing. Use a chilled spoon or spatula to gently fold the meat into the sauce.
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8
Incorporate the minced shallots, capers, cornichons, parsley, and chives. Mix gently until the ingredients are evenly distributed.
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9
Season with the Fleur de Sel and freshly cracked black pepper. Taste a small amount and adjust the salt or Tabasco according to your preference.
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10
To serve, place a ring mold in the center of a chilled plate. Pack a quarter of the mixture into the mold, smoothing the top with the back of a spoon.
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11
Gently lift the mold. If using quail eggs, create a small indentation in the center of the meat mound and carefully nestle a raw quail egg yolk inside.
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12
Repeat for the remaining servings and serve immediately while the beef is still perfectly cold.
💡 Chef's Tips
Always source your beef from a trusted butcher and inform them you are eating it raw; freshness is paramount for safety and flavor. Keep all equipment (bowl, knife, plates) chilled in the refrigerator before use to maintain the meat's temperature. Never pre-mix the tartare more than 15 minutes before serving, as the acidity in the dressing will begin to 'cook' the meat and turn it grey. If you find the flavor too sharp, a pinch of sugar can help balance the acidity of the mustard and capers. For a texture variation, you can add a teaspoon of toasted sesame seeds or finely grated horseradish for an extra kick.
🍽️ Serving Suggestions
Serve with thin, buttery toasted baguette slices or homemade crostini for a crunch. Accompany with a side of classic French fries (pommes frites) and a simple green salad with vinaigrette. Pair with a crisp, dry white wine like a Sancerre or a light-bodied red like a chilled Beaujolais. A cold glass of premium pilsner also cuts through the richness of the beef beautifully. Add a few extra cornichons and a dollop of Dijon on the side of the plate for a traditional presentation.