Beef Tartare Recipe
Make Beef Tartare Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef and seasoning
To serve
Method
Beef and seasoning
Chill and trim
Place the beef tenderloin in the freezer for 20–30 minutes to firm it slightly—this makes precise cutting easier. Meanwhile, gather a very sharp knife and a chilled cutting board.
Cut the beef
Remove the beef from the freezer. Trim any visible fat or sinew with a sharp knife. Slice the beef across the grain into 1/8–1/4-inch slices, then stack the slices and cut into 1/8–1/4-inch batons. Finally, turn and finely dice the beef into small, uniform 1/8-inch cubes. Transfer diced beef to a bowl and keep chilled.
Prepare mix-ins
Finely mince the shallot, cornichons, capers and parsley so the pieces are small enough to distribute evenly through the tartare. Place them in a small mixing bowl and add the Dijon mustard, Worcestershire sauce, lemon juice, and olive oil. Stir to combine.
Season and combine
Add the minced mixture to the chilled diced beef. Gently fold together with a rubber spatula or spoon until just combined; avoid overworking. Taste and add sea salt (start with 2 pinches) and freshly ground black pepper. Adjust lemon, mustard or Worcestershire to taste. If using pasteurized egg yolk, either reserve it to top each portion raw or whisk it into the tartare to bind (see serving note).
Chill briefly
Cover the bowl and chill in the refrigerator for 10–15 minutes to let flavors meld, but do not leave for more than an hour once egg yolk is added.
To serve
Portioning: Use a ring mold (about 3 inches) or form small quenelles with two spoons. Divide the tartare into 4 even portions (approximately 3 oz each).
Plate: Place each portion on toasted baguette slice or on the plate next to crostini. If you reserved egg yolks, top each portion with one yolk. Sprinkle a tiny pinch of coarse sea salt and a few turns of freshly ground black pepper over each serving. Garnish with sliced cornichons and microgreens or parsley.
Serve immediately with extra toast on the side. Provide small forks or spreaders for guests to assemble bites. Leftovers should be refrigerated and consumed within 24 hours; discard if raw yolk was used and not pasteurized.