📝 About This Recipe
This luxurious spread reimagines the classic French steak tartare as a sophisticated, shareable appetizer. By combining hand-minced, prime beef tenderloin with a velvety emulsion of Dijon, egg yolk, and high-quality oils, we create a texture that is both rustic and refined. It is a bold, umami-forward dish that captures the essence of Parisian brasserie culture, perfect for elevating any cocktail hour or dinner party.
🥗 Ingredients
The Beef Base
- 1 pound Beef Tenderloin (prime grade, trimmed of all silver skin and fat, chilled thoroughly)
- 2 tablespoons Extra Virgin Olive Oil (high quality, fruity profile)
The Aromatics & Texture
- 1 large Shallot (minced very finely)
- 2 tablespoons Capers (drained, rinsed, and roughly chopped)
- 3 tablespoons Cornichons (finely diced)
- 2 tablespoons Fresh Chives (finely snipped)
- 1 tablespoon Flat Leaf Parsley (finely chopped)
The Emulsion Sauce
- 1 large Egg Yolk (pasteurized, at room temperature)
- 1 tablespoon Dijon Mustard (smooth, traditional French style)
- 1 teaspoon Worcestershire Sauce
- 1/2 teaspoon Tabasco Sauce (adjust to taste for heat)
- 1 teaspoon Cognac or Brandy (optional, for depth of flavor)
- 1/2 teaspoon Sea Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
For Garnish & Serving
- 1 pinch Flaky Sea Salt (such as Maldon)
- 3-4 pieces Radishes (thinly sliced for crunch)
- 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 a precise, clean dice.
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2
While the beef chills, prepare your aromatics. Mince the shallot, capers, cornichons, and herbs. Ensure everything is uniform in size to maintain a consistent spreadable texture.
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3
In a chilled stainless steel or glass mixing bowl, whisk together the egg yolk and Dijon mustard until smooth and slightly pale.
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4
Slowly whisk in the Worcestershire sauce, Tabasco, and Cognac (if using) into the egg mixture until fully incorporated.
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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 thin strips (julienne), and finally into a very small 1/8-inch dice.
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6
Gently run your knife through the diced beef a few more times to achieve a 'spreadable' consistency, but stop before it becomes a paste; you still want tiny jewels of meat for texture.
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7
Add the minced beef to the bowl with the egg and mustard emulsion. Use a chilled spoon or spatula to fold the meat into the sauce.
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8
Incorporate the shallots, capers, cornichons, chives, and parsley. Fold gently to ensure the ingredients are evenly distributed without bruising the herbs.
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9
Drizzle in the extra virgin olive oil while stirring. This adds a beautiful sheen and a silky mouthfeel to the spread.
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10
Season with the sea salt and freshly cracked black pepper. Taste a small amount on a piece of bread and adjust the salt or acid (lemon juice or more mustard) if needed.
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11
Transfer the mixture to a small ramekin or a shallow serving bowl. Use the back of a spoon to smooth the top.
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12
Garnish with a sprinkle of flaky sea salt, a few extra snipped chives, and the thinly sliced radishes arranged decoratively on top.
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13
Serve immediately with warm, buttery toasted baguette slices or sourdough crostini.
💡 Chef's Tips
Always prioritize the highest quality beef from a trusted butcher, as the meat is served raw; look for 'Prime' grade tenderloin. Never use a food processor for the beef; the heat from the blades and the mechanical action will ruin the texture and turn it into a mushy paste. Keep all your equipment—bowls and knives—chilled in the fridge before starting to keep the beef at a safe, refreshing temperature. If you are wary of raw egg yolks, use a high-quality store-bought mayonnaise as a base for the emulsion instead. Prepare the spread no more than 30 minutes before serving to ensure the meat stays bright red and the flavors remain vibrant.
🍽️ Serving Suggestions
Pair with a crisp, dry sparkling wine like Champagne or a Crémant de Bourgogne to cut through the richness of the beef. Serve alongside a small pile of dressed arugula or microgreens for a peppery contrast. Offer a side of salted cultured butter for those who want an even more decadent spread on their toast. A chilled glass of light-bodied red wine, such as Beaujolais (Gamay), works beautifully with the iron-rich flavors of the beef.