Beef Tartare Recipe

Prepare and chill beef

Trim any fat, silver skin, or sinew from the beef. Pat dry with paper towels, then wrap tightly in plastic wrap and place in the freezer for 10–15 minutes to firm (this makes it easier to dice).

Dice the beef

Using a sharp knife, cut the chilled beef into 1/8–1/4 inch dice. Aim for uniform small cubes. Transfer the diced beef to a chilled bowl and keep cold while you prepare other components.

Mix flavoring ingredients

In a separate small bowl combine Dijon mustard, chopped capers, minced shallot, finely chopped parsley, diced cornichons, Worcestershire sauce, olive oil, lemon juice, sea salt, and freshly ground black pepper. Stir until well combined and taste; adjust seasoning (a little more lemon or salt) as needed.

Combine and finish

Gently fold the mustard-caper mixture into the diced beef until evenly coated, taking care not to overwork the meat. Chill the combined tartare in the refrigerator for 5–10 minutes to let flavors meld. Taste and correct seasoning if necessary.

Prepare quail eggs

When ready to serve, crack a quail egg over each portion of tartare (or serve eggs on the side). For raw preparation: ensure eggs are very fresh and clean, crack gently and place whole raw yolk on top. For lightly cooked option: soft-poach quail eggs in simmering water for 45–60 seconds, then remove with a slotted spoon and drain briefly before placing on tartare.

Plate

Form tartare into portions (about 3 oz per serving) using a ring mold or spoon onto chilled plates. Top each portion with a quail egg yolk or soft-poached egg. Finish with a small drizzle of extra-virgin olive oil and a light sprinkle of flaky sea salt and freshly ground black pepper.

Preheat the oven to 375°F (190°C). If using a broiler, position a rack 6–8 inches from the heat source.

Slice the baguette on the diagonal into 1/4–1/2 inch slices. Spread a thin layer of softened butter on each slice and optionally brush lightly with olive oil. Place slices on a baking sheet in a single layer.

Bake in the preheated oven for 8–10 minutes, flipping once halfway, until edges are golden and crisp. If using the broiler, broil 1–2 minutes per side — watch closely to prevent burning.

Remove from oven and immediately sprinkle lightly with flaky sea salt. Let cool slightly, then cut each slice into two or three points (triangles) if desired. Serve alongside tartare for spreading or scooping.