Steak Tatare Recipe

Chill the beef: put the trimmed beef tenderloin in the coldest part of the refrigerator for at least 30 minutes, or 20 minutes in the freezer, so it firms up for easier slicing.

Prepare other ingredients: finely mince the shallot, chop the capers, cornichons and parsley. Separate egg yolks and keep chilled. Slice bread into 8 thin slices.

Preheat oven to 375°F (190°C) if you prefer warm toasts; otherwise prepare a skillet for pan-toasting.

Brush each bread slice with olive oil or melted butter on both sides. Place on a baking sheet and toast in the oven for 6–8 minutes, flipping halfway, until golden and crisp. Alternatively, pan-toast slices in a skillet over medium heat 2–3 minutes per side.

Trim any silver skin or excess fat from the chilled beef. Using a very sharp knife, cut the beef into thin slices, then into 1/8–1/4 inch strips, and finally into a fine small dice. For a smoother texture, run the knife through the pile a few more times to get even smaller pieces. Aim for uniformly small, but not mushy, dice.

Place the diced beef in a chilled bowl. Season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper; toss gently to combine.

Combine binder

In a small bowl, whisk together the two egg yolks, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon fresh lemon juice, and 1/4 tsp hot sauce (if using) until smooth.

Add the minced shallot, chopped capers, diced cornichons, and chopped parsley to the yolk mixture. Stir in 1 tablespoon extra-virgin olive oil to loosen the dressing.

Taste the dressing and adjust salt if necessary (keep in mind the capers and Worcestershire add saltiness).

Pour the dressing over the seasoned diced beef. Gently fold with a spatula or spoon until the beef is evenly coated. Do not overwork; you want the pieces to remain distinct.

Use a ring mold (about 3 inches) or form by hand to portion the tartare: press about 3.5–4 oz (100–115 g) of the steak tartare into the mold and invert onto each plate or toast for an individual presentation.

Make a small shallow well on top of each portion and optionally place an egg yolk (raw) or reserved yolk for a classic presentation. Sprinkle a few thin shallot rings or red onion slices, a couple of capers or cornichons halves, and a few microgreens or parsley leaves.

Finish with a light drizzle of extra-virgin olive oil and a crack of freshly ground black pepper to taste. Serve immediately with the toasted bread slices.

This dish uses raw beef and raw egg yolks. Use the freshest, highest-quality beef (sashimi- or sushi-grade if available) and very fresh eggs from a trusted source. Keep chilled until just before serving and consume immediately.

Leftovers are not recommended. If storing briefly, keep refrigerated and consume within 24 hours.