Steak Tartare Recipe

Prepare beef

Chill the beef in the coldest part of your refrigerator for at least 30 minutes or 20 minutes in the freezer until it is firm but not frozen solid—this makes clean slicing easier. Using a very sharp knife, trim any silver skin or fat, then slice the tenderloin into long thin strips and then into small 3–4 mm dice. Transfer diced beef to a chilled bowl and keep refrigerated while you prepare the other components.

Mix flavor components

In a separate small bowl, combine the minced shallot, chopped capers, diced cornichons, chopped parsley, Dijon mustard, Worcestershire sauce, olive oil and lemon juice. Stir to emulsify into a loose dressing. Season with 1/2 tsp of the sea salt and 1/4 tsp of the black pepper; taste and adjust carefully—remember the meat will receive the rest of the seasoning.

Combine and finish

Add the dressing mixture to the chilled diced beef. Gently fold with a rubber spatula or spoon until evenly coated; avoid overworking the meat. Taste a small amount and add remaining 1/4 tsp sea salt and remaining black pepper if desired. Keep chilled until plating. If serving with an egg yolk, portion the meat and make a small well on top for the yolk.

Using a vegetable peeler or small knife, shave or break the 24-month Comté into thin shards or delicate slivers. Keep refrigerated until plating so the cheese holds form. Reserve a few larger shards for decoration and scatter remaining small pieces for texture when plating.

If using microgreens, gently rinse and spin dry. Place a small tuft as a visual and textural counterpoint to the tartare on the plate.

Prepare carasau crisps

Preheat oven to 180°C (350°F). Brush carasau sheets lightly with 1 tsp neutral oil, sprinkle with 1/4 tsp coarse sea salt, and cut each sheet into 6–8 appetizer-size pieces if desired. Place on a baking tray in a single layer and bake 5–8 minutes until just crisp and slightly golden at the edges. Remove and cool on a rack; they will become very crisp as they cool.

Make potato chips

If making potato chips: using a mandoline or sharp knife, slice the potato very thin (1–2 mm). Pat slices dry with paper towel. Heat 2 tbsp neutral oil in a heavy skillet over medium-high heat (or preheat oven for roasting at 200°C/400°F). For skillet method: fry potato slices in batches, turning until golden and crisp, about 1–2 minutes per side; transfer to paper towels and season immediately with fine salt. For oven method: toss slices lightly with the 2 tbsp oil, spread in a single layer on a parchment-lined tray and roast 10–15 minutes, flipping once, until crisp. Cool on rack.

Arrange a mix of carasau crisps and potato chips on the side of each tartare plate for scooping and textural contrast.