Black Angus Beef Tartare Recipe

Chill and prepare beef

Put the trimmed Black Angus beef in the freezer for 15–20 minutes until slightly firm but not frozen solid. This makes it easier to slice finely.

Trim and finely dice

Remove any silver skin, sinew, or excessive fat. Using a very sharp knife, slice the beef into thin strips, then into small fine dice until you have a roughly even 1-cup measure of minced beef. Keep the beef cold in the refrigerator while you prepare other elements.

Prepare mix-ins

In a small bowl combine the minced shallot, diced cornichons, chopped capers, and chopped parsley. Mix to distribute evenly.

Make seasoning

In a separate small bowl whisk together the Dijon mustard, Worcestershire sauce, extra-virgin olive oil, and lemon juice until emulsified. Season with the measured sea salt and black pepper.

Combine and taste

Place the chilled diced beef in a mixing bowl. Add the shallot/cornichon/caper/parsley mix and pour the dressing over the beef. Gently fold everything together with a rubber spatula or fork until evenly coated. Taste and adjust seasoning: add more salt, pepper, lemon, or Worcestershire as needed. Keep chilled until plating.

Optional egg yolk

If using egg yolks, keep them chilled individually in small ramekins. For service, place one yolk on top of each plated portion or offer separately so guests can mix it in.

Toast crostini

Preheat oven to 350°F (175°C). Brush baguette slices lightly with olive oil and arrange on a baking sheet. Toast in the oven 6–8 minutes until golden and crisp. Alternatively, grill briefly on a hot pan.

Plate tartare

Use a ring mold (about 3 inches) if desired: place the mold on the serving plate and spoon 1/3 to 1/2 cup of the prepared tartare into the ring. Press gently to compact slightly, then lift the ring to release the tartare mound. Repeat for remaining portions.

Finish and garnish

Drizzle a few drops of extra-virgin olive oil over the tartare, sprinkle a pinch of smoked paprika or cayenne if using, and top with a small nest of microgreens or baby arugula. Place toasted crostini on the side and serve immediately. If using yolks, place one on top of each portion or serve on the side.