Handcut Beef Tartar Recipe

Prepare the beef

Keep the beef well chilled. Trim away any silver skin and fat. Using a very sharp knife, slice the tenderloin into thin strips, then into small dice about 1/8 to 1/4 inch. For a rustic handcut texture, aim for small, even pieces rather than a paste.

Season and combine

Place the diced beef in a chilled bowl. Add the fine sea salt and freshly ground black pepper and toss gently. Add the Dijon mustard, chopped capers, finely minced shallot, chopped parsley, Worcestershire sauce, olive oil, and fresh lemon juice. Mix gently with a fork until ingredients are evenly distributed but beef remains distinct and handcut.

Adjust seasoning

Taste a small amount and adjust seasoning: add up to an additional 1/4 teaspoon salt or a few drops more lemon juice or caper brine if it needs brightness. If you like a silkier texture, fold in an optional egg yolk at this point or reserve yolk to serve on top.

Prepare accompaniments: thinly slice cornichons or pickles, and toast baguette slices until golden and crisp. If using pickle brine for a flavor lift, stir 1 teaspoon into the tartar mixture sparingly and re-taste.

Plate the tartar: using a ring mold or spoon, mound approximately 3 ounces (about half the prepared mixture) per serving onto chilled plates. Make a shallow well on top and, if using, nestle the reserved egg yolk into the well or serve the yolk in a small ramekin on the side.

Garnish and serve: arrange toast points and sliced cornichons alongside. Sprinkle microgreens or a few parsley leaves atop for color. Serve immediately so the beef remains cool and fresh.