Restaurants›Elliott's Steakhouse›Beef Tartare Recipe

Beef Tartare Recipe

Inspired by Elliott's Steakhouse

Time40m

Serves2

Bone Marrow | Cured Egg Yolk | Capers | Charred Chimichurri | Grilled Country Loaf

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Ingredients

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Beef Tartare Components

7.05 oz (200 grams) beef tenderloin, finely diced2 tablespoons bone marrow2 pieces cured egg yolk1 tablespoon capers, finely chopped1 tablespoon fresh parsley, finely chopped1 tablespoon olive oilto taste Celtic sea saltto taste Black pepper, freshly ground4 slices grilled country loaf, sliced

Method

Preparation Steps

Prepare the Bone Marrow

Preheat the oven to 400°F (200°C). Place the bone marrow in a baking dish and roast for 15-20 minutes until it is soft and slightly golden. Remove from the oven and let it cool slightly.

Make the Chimichurri

In a bowl, combine parsley, olive oil, salt, and pepper. Mix well and set aside.

Assemble the Tartare

In a mixing bowl, combine the finely diced beef tenderloin, chopped capers, and roasted bone marrow. Season with salt and black pepper to taste. Mix gently to combine.

Plate the Tartare

Divide the beef mixture onto serving plates. Make a small well in the center of each serving and place a cured egg yolk on top.

Serve with Chimichurri and Grilled Bread

Drizzle the charred chimichurri over the tartare and serve with grilled country loaf slices on the side.