Steak Tartare Recipe
prime filet, crispy shallot, frisée, toasted brioche (MGF)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation of Steak Tartare
- 1
Prepare the Beef
Finely chop the prime filet mignon using a sharp knife. Aim for a mince that is small but not pureed. Transfer the chopped beef into a mixing bowl.
- 2
Add Flavorings
To the bowl of minced beef, add the Dijon mustard, Worcestershire sauce, chopped capers, salt, and black pepper. Mix gently until well combined.
- 3
Incorporate Egg Yolk
Create a small well in the center of the beef mixture and carefully place the egg yolk in the middle. Gently fold the yolk into the mixture without breaking it.
- 4
Prepare the Shallots
In a separate pan, heat oil over medium heat. Once hot, add thinly sliced shallots and fry until golden brown and crispy. Remove from oil and drain on paper towels.
- 5
- 6
Garnish and Serve
Top the tartare with crispy shallots and arrange frisée lettuce around the tartare. Serve with toasted brioche slices on the side.