Steak Tartare Recipe

Chill and trim

Place the beef in the freezer for 15–20 minutes to firm it up — this makes it much easier to slice finely. Meanwhile, keep a clean cutting board and a very sharp knife ready. Trim away any fat, sinew, or silver skin and discard.

Using the sharp knife, slice the chilled beef against the grain into very thin slices (as thin as possible). Stack a few slices and cut them into thin matchsticks, then turn and finely mince until pieces are about small dice (roughly 2–3 mm). Aim for a uniform, fine texture but avoid turning it into a paste.

Combine the minced shallot, chopped capers, diced cornichons, parsley, and chives in a bowl. Mix to distribute evenly.

In a small bowl, whisk together the Dijon mustard, Worcestershire sauce, olive oil, lemon juice, sea salt, and black pepper until emulsified.

Add the finely minced beef to the bowl with the aromatics. Pour the dressing over the beef and toss gently with a fork until everything is evenly coated. Taste and adjust seasoning — add a pinch more salt or a few drops more lemon if needed. Work quickly and keep the beef chilled: the whole mixing process should take only a few minutes.

If serving with raw yolks, divide the tartare into 2 equal portions on chilled plates or ring molds. Make a shallow well in the center of each portion and place one egg yolk on top of each. Alternatively, if you prefer, whisk the egg yolks with the seasoned beef rather than placing them on top.

Garnish each portion with a few microgreens (if using) and additional chives or parsley for color.

Serve immediately with toasted baguette slices or crispbreads. Provide extra salt, pepper, and lemon wedges at the table. Advise diners to mix the yolk into the beef as they eat.

Any leftovers should be chilled immediately and consumed within 24 hours. Because this dish uses raw beef and raw egg yolks, ensure all ingredients are fresh and handled with good hygiene.