Steak Tartare Recipe

Chill and trim

Place the beef in the coldest part of your refrigerator for at least 30 minutes or in the freezer for 15 minutes until very firm but not frozen solid. Trim away any silver skin, large veins or excess fat using a sharp knife.

Dice the beef

Using a very sharp chef’s knife, slice the beef across the grain into thin strips, then into 1/8–1/4 inch (3–6 mm) dice. Keep the pieces uniform for a pleasant texture. Transfer the diced beef to a chilled bowl and season lightly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Keep chilled while you prepare the seasoning.

Prepare mix-ins

Finely mince the shallot, cornichons, capers (if large), parsley and snip the chives. Place these in a small bowl.

Combine binder

In a separate bowl whisk together the egg yolks, Dijon mustard, Worcestershire sauce, lemon juice, hot sauce (if using) and olive oil until smooth and slightly emulsified.

Fold together

Add the minced shallot, cornichons, capers, parsley and chives to the egg-yolk mixture and mix to combine. Taste and adjust seasoning with a pinch of salt and a few grinds of pepper. Reserve a small spoonful of this mixture for plating if you want to dress individual portions.

Combine with beef

Fold the binder and mix-ins into the chilled diced beef gently until evenly coated. Do not overwork — you want distinct pieces, not a paste. Taste and adjust for salt, pepper, acidity (add a few drops more lemon) or heat as desired.

Portion the tartare into 3 or 4 equal servings using a ring mold or by hand. Press gently to shape. Finish each portion with a light sprinkle of sea salt, additional freshly ground black pepper, a few extra chopped chives or parsley and a couple slices of cornichon or a few capers on top. Serve immediately with the buttermilk brioche.

Make dough (quick brioche adapted for service)

In the bowl of a stand mixer fitted with the dough hook, combine the flour, instant yeast, sugar and salt. Whisk briefly to combine. Add the eggs and buttermilk and mix on low speed until the dough comes together, about 2–3 minutes. With the mixer running, add the softened butter a tablespoon at a time, allowing each addition to incorporate before adding the next. Continue mixing on medium speed until the dough is smooth, glossy and elastic, about 6–8 minutes.

First rise

Lightly oil a clean bowl, transfer the dough, cover with plastic wrap and let rise in a warm place until doubled, about 60 minutes. (For faster use, chill for 30 minutes to firm the dough for slicing.)

Shape and bake

Turn the dough onto a lightly floured surface, divide into 8 equal pieces and shape into rounds or small buns. Place on a parchment-lined baking sheet or in a greased muffin tin for taller buns. Let rise, covered, for 30–40 minutes until puffy. Preheat the oven to 375°F (190°C). Brush the tops lightly with a mixture of egg and milk. Bake 12–15 minutes until deep golden. Transfer to a rack to cool slightly.

Serve

Slice the warm brioche in half and toast lightly if desired. Serve alongside the tartare so diners can place a portion of beef on a brioche half. Alternatively, cut into thin toasts for crostini-style service.