Steak Tartare Recipe

Prepare the beef

Chill the beef in the coldest part of the refrigerator for 20–30 minutes or put it in the freezer for 10–12 minutes to firm up (not to freeze). This makes it easier to slice cleanly.

Trim and dice

Using a sharp knife, trim any sinew or fat. Cut the beef into 1/4-inch strips, then into 1/4-inch dice. For a finer texture, chop again to about a coarse mince. Keep the meat cold on a plate set over a bowl of ice if you have it.

Mix flavorings

In a chilled bowl, whisk together the Dijon mustard, Worcestershire sauce, hot sauce (if using), lemon juice, olive oil, sea salt, and freshly ground black pepper until emulsified.

Combine

Add the finely minced shallot, chopped capers, diced cornichons, and chopped parsley to the bowl with the dressing and mix to distribute evenly.

Add beef and egg yolks

Add the chopped beef to the bowl and gently fold to coat with the seasoning mixture. Taste and adjust seasoning (salt, pepper, lemon, or Worcestershire) as needed. If serving the classic way, form rounds and top each with one raw egg yolk; alternatively, reserve the two yolks mixed into the meat for a creamier texture—whisk yolks briefly and fold into the tartare.

Rest briefly

Let the mixed tartare rest in the refrigerator for 5–10 minutes to allow flavors to marry, but do not let it sit longer than 30 minutes to preserve texture and freshness.

Portion the tartare using a ring mold (about 5–6 oz per serving) onto chilled plates or onto a serving board. If using whole egg yolk as garnish, make a small well on top and gently place the yolk. Drizzle a little olive oil around or over the tartare if desired and sprinkle with microgreens or extra parsley.

Serve immediately with toasted baguette slices or crackers. Provide small forks or butter knives so guests can spread or eat topped on toast. Recommend eating within 30 minutes of assembly for best texture and food safety.