Steak Tartare Recipe

Chill and trim

Place the very fresh beef tenderloin in the freezer for 20–30 minutes to firm it slightly, which makes it easier to dice. While chilling, gather a very sharp knife and cutting board. Trim any sinew or fat from the beef and discard.

Dice the beef

Using the sharp knife, cut the chilled beef into 1/8–1/4 inch dice. Aim for uniform small cubes; you want a tender, slightly chunky texture rather than a paste. Transfer the diced beef to a chilled bowl and keep refrigerated while you prepare other components.

Mince aromatics and pickles

Finely mince the shallot until translucent-fine (about 1/4 cup). Finely chop the cornichons and capers so they integrate evenly (about 2 tbsp cornichons and 1 tbsp capers). Finely chop the parsley (about 1 tbsp).

Make the seasoned emulsion

In a small bowl, whisk together 2 egg yolks, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp fresh lemon juice, 1/2 tsp sea salt, and 1/2 tsp freshly ground black pepper until smooth.

While whisking vigorously, slowly drizzle in the 3 tbsp extra-virgin olive oil in a thin stream to form a stable emulsion (similar to a quick mayonnaise). If the mixture becomes too thick, add a few drops of cold water or lemon juice to loosen.

Taste and adjust seasoning: add a pinch more salt, pepper or a few drops of Worcestershire or lemon if needed. Remember the mixture should be slightly assertive to season the raw beef.

Combine beef with aromatics and emulsion

Remove the diced beef from the refrigerator. Add the minced shallot, chopped cornichons, chopped capers, and chopped parsley to the beef. Add approximately two-thirds of the emulsion to the beef and gently fold with a rubber spatula or spoon until evenly coated. Reserve the remaining emulsion to adjust consistency and flavor at the end.

Taste a small portion and adjust: if it needs more tang, add a little lemon juice; if it needs more salt or umami, add a few drops of Worcestershire. Add remaining emulsion sparingly to reach desired binding — you want the mixture to hold together but still appear loose.

Portion the tartare onto chilled plates or ring molds (about 1/4 lb per serving). Press gently to form a neat mound and unmold carefully if using rings. Alternatively, arrange in small mounds on crostini.

If using, make a small indentation in each mound and place an extra raw egg yolk on top (ensure yolk is from a trusted, very fresh source). Garnish with sliced cornichons, microgreens or parsley, and serve with toasted baguette slices or crackers on the side.

Serve immediately. Provide salt and pepper at the table for guests to adjust. Discard any leftovers after 1–2 hours and do not store for extended periods because this is raw beef.