Steak Tartare Recipe

Chill and prepare beef

Keep the beef well chilled. Trim any sinew or fat and pat dry with paper towels. Using a very sharp knife, finely dice the beef to a coarse mince. Alternatively, grind once through a coarse plate and then pulse by hand to avoid overheating; keep meat cold. Place minced beef in a chilled bowl.

Prepare mix-ins

Finely mince the shallot, chop the capers and cornichons, and finely chop the parsley. Place all prepared aromatics next to the beef so you can mix quickly.

Season and combine

To the chilled bowl with minced beef add the minced shallot (1 each), chopped capers (2 tbsp), diced cornichons (2 each), chopped parsley (1 tbsp), Dijon mustard (1 tsp), Worcestershire sauce (1 tsp), olive oil (1 tbsp), lemon juice (1 tsp), salt (1 tsp) and freshly ground black pepper (1 tsp). Using a fork or two spoons, gently but thoroughly combine until evenly mixed. Taste and adjust seasoning—add more salt, pepper, or lemon as needed. Keep mixture chilled.

Portion and add egg yolk

Divide the tartare into 4 equal servings (about 3 oz / 85 g each). Mound each portion on chilled plates or use a ring mold for a neat presentation. If using egg yolk, place one fresh yolk on top of each portion at service time (optional).

Preheat oven to 375°F (190°C). Arrange baguette slices in a single layer on a baking sheet. Brush each slice lightly with melted butter or olive oil (about 2 tbsp total). Sprinkle lightly with sea salt (0.25 tsp). Toast in the oven 8–10 minutes until golden and crisp, turning once halfway through. Remove from oven and while still warm, rub the top of each crostini with the cut side of the garlic clove to infuse a mild garlic flavor.

Place the tartare portions on a serving platter or individual plates. Garnish with extra capers (1 tbsp) and microgreens or small salad leaves (0.5 cups) if using. Arrange garlic crostini alongside. Serve immediately so beef remains chilled and crostini remain crisp.

Storage note: Steak tartare is best eaten fresh. If you must hold briefly, keep the mixed beef chilled and do not add egg yolks until service. Consume within 24 hours and only use very fresh, high-quality beef.