Classic Steak Tartare Recipe

Chill and trim

Place the trimmed beef in the freezer for 20–25 minutes until very slightly firm (not frozen) — this makes it easier to slice and dice finely.

Using a sharp knife, cut the chilled beef into thin strips, then into small dice. Aim for a fine, even mince about 1/8" (3 mm) pieces. Transfer the diced beef to a chilled mixing bowl.

Add the finely chopped shallot, chopped capers, and chopped cornichons to the bowl with the beef. Toss gently to combine.

In a small bowl, whisk together the Dijon mustard, Worcestershire sauce, olive oil, Tabasco, kosher salt, and black pepper until combined.

Make a shallow well in the center of the beef mixture. Carefully add one raw egg yolk into the well (reserve the second yolk on the side if you prefer to plate one yolk per serving). Add the mustard mixture over the beef.

Using a fork, gently mix the beef with the seasonings and egg yolk until evenly coated but not overworked — you want the texture to remain tender and slightly loose. Taste and adjust seasoning with more salt, pepper, or hot sauce as desired. Fold in the chopped parsley at the end.

If serving family-style, portion the tartare into two even portions using a ring mold (3–4 inches). Press lightly to shape, then lift the ring. Alternatively, mound onto chilled plates with a spoon.

Top each portion with the remaining raw egg yolk if you reserved one per serving. Garnish with microgreens or extra parsley and place lemon wedges on the side.

Serve immediately with toasted baguette slices or crispbread. Instruct diners to mix the yolk into the beef on their plate and squeeze a little lemon if desired.

Food safety note: consume immediately and do not refrigerate prepared tartare for later. Use only very fresh high-quality beef and eggs from trusted sources.