Beef Tartare Recipe

Chill and prepare beef

Place the trimmed beef tenderloin in the freezer for 15–20 minutes to firm slightly; this makes dicing easier and safer. While chilling, line a tray with plastic wrap and gather knives and cutting board dedicated for raw beef.

Dice beef

Using a sharp knife, finely dice the chilled beef into roughly 1/8–1/4 inch cubes. Transfer diced beef to a chilled bowl and keep cold.

Combine flavorings

To the bowl with diced beef add the minced shallot, chopped capers, chopped cornichons, chopped parsley, Dijon mustard, Worcestershire sauce, olive oil, lemon juice, sea salt, and black pepper. Gently mix with a fork until evenly combined; taste and adjust seasoning (add more salt, pepper, or lemon as needed). Keep chilled until plating.

If using store-bought compote, skip to plating. To make the house compote: combine chopped dried figs, red wine, balsamic vinegar, brown sugar, and water in a small saucepan over medium heat. Bring to a gentle simmer and cook, stirring occasionally, until fruit is softened and liquid is syrupy, about 8–10 minutes. Remove from heat and let cool to room temperature; the mixture will thicken as it cools.

Portion the tartare: Using a 3-inch round ring mold (or by hand), place the ring on a chilled plate and spoon approximately 4 oz (about half of the prepared mix per serving) of tartare into the mold. Press gently to compact, then lift the mold to release a neat tower. (This recipe yields 2 main-course servings.)

Top with cheese and compote: Crumble about 1 oz Humboldt Fog-style goat cheese over each tartare portion, leaving some ash line visible for contrast. Spoon 1–1½ tablespoons of the house compote alongside or on top of the cheese for sweetness and acidity.

Add egg yolk: Carefully separate an egg and place the very fresh yolk atop each tartare (one yolk per served portion). If concerned about raw yolk safety, serve the yolk in a small ramekin for the diner to add.

Finish and garnish: Drizzle a scant 1/2 teaspoon olive oil around the plate, scatter microgreens or baby herbs over the tartare, and grate a little lemon zest on top if using. Add freshly ground black pepper to taste.

Serve with toast and crackers: Arrange toasted rye slices and crackers on the plate. Encourage diners to spread cheese/compote on toast, combine with a bite of tartare (and yolk if used), or enjoy separately.

Food safety note: Keep any unused raw tartare refrigerated and consume same day. Use only very fresh, high-quality beef and egg yolks from trusted sources (COG farm or equivalent) for raw service.