Beef Tartare Recipe

Prepare beef

Keep beef well chilled. Trim any sinew and bright fat. Using a sharp knife, cut beef into 1/8-inch dice, then return to the knife and finely mincing to a coarse tartare texture. Place in a chilled bowl.

Mix dressing into beef

To the minced beef add minced shallot, chopped capers, diced cornichons, Dijon, Worcestershire, olive oil, egg yolk, salt and pepper. Gently fold until combined — do not overwork. Taste and adjust seasoning. If using truffle, fold in truffle oil or very small shavings of fresh truffle now. Keep chilled until plating.

Finish and hold

Fold in sliced chives just before plating. Keep tartare chilled and cover with plastic wrap if holding for more than a few minutes.

Assemble

Preheat oven to 375°F (190°C). Butter or line a small loaf pan or ring mold (4-inch diameter) lightly. Toss the very thin potato slices with melted butter, heavy cream, salt and pepper so each slice is lightly coated.

Bake

Layer the potato slices tightly in the prepared mold, pressing each layer to remove air and create a compact terrine. When filled, cover with foil and bake 30–35 minutes until potatoes are tender through. Remove foil for the last 5 minutes to lightly brown the top.

Rest & Portion

Allow terrine to cool slightly (10 minutes), then unmold. Slice into 1/2-inch rounds or use a small ring cutter to portion for plating. Keep warm or at room temperature until plating.

Mix custard base

Preheat oven to 325°F (160°C) if baking custard separately, or you can poach later in a bain-marie on stovetop. In a bowl whisk together egg, milk, cream, salt and nutmeg until smooth.

Cook

Stir in grated Gruyère until evenly distributed. Pour into small ramelet or wide shallow dish. Bake in a shallow water bath (bain-marie) for 18–22 minutes until custard is just set (jiggles slightly). Alternatively, warm gently on stovetop in a double-boiler while stirring until thickened to a velvety pourable custard.

Finish

Remove from oven or double-boiler and cool slightly. The custard should be spoonable and set enough to hold a small quenelle or dollop on the plate alongside tartare.

Roast eggplant

Preheat oven to 425°F (220°C). Prick eggplant with a fork in a few places, rub with olive oil and place on baking sheet. Roast 25–30 minutes until skin is charred and flesh is very soft. Let cool until manageable.

Purée

Peel away charred skin and transfer flesh to a sieve to drain some excess liquid for 10 minutes. Transfer flesh to a blender or food processor with minced garlic, tomato paste, lemon juice, salt and pepper. Purée until smooth. If too intense, fold in Greek yogurt to achieve a creamy texture. Adjust seasoning.

Finish

Pass the purée through a fine sieve for an extra-silky cream if desired. Keep warm or at room temperature until plating.

Make dressing

Make a small vinaigrette by whisking lemon zest, lemon juice, olive oil, salt and pepper. Use sparingly to finish the tartare just before serving.

Plating

To plate: place a slice or ring of potato terrine on the plate. Spoon a small quenelle or 1–2 tablespoons of Gruyère custard beside it. Using a ring or a spoon, mound 3–4 tablespoons of beef tartare (adjust to serving size) on the plate. Dot or pipe a spoonful of imam eggplant cream next to the tartare. Drizzle a little of the lemon vinaigrette over the tartare, shave or drizzle truffle over the beef, and sprinkle remaining chives and microgreens as garnish. Serve immediately.