Steak Tartare Recipe

Prepare and chill beef

Trim any sinew from the beef and pat dry. Wrap tightly in plastic and chill in the freezer for 15–20 minutes until very firm but not frozen; this makes it easier to slice and dice finely.

Dice beef

Using a very sharp knife, slice the chilled beef against the grain into thin strips, then into small dice roughly 1/8–1/4 inch. Transfer to a chilled bowl.

Combine flavorings

To the diced beef add the minced shallot, diced cornichons, chopped capers, chopped parsley, Dijon mustard, Worcestershire sauce, olive oil, salt and black pepper. Gently fold with a rubber spatula or spoon until evenly combined. Taste and adjust seasoning.

Portion and serve

For plating, form the tartare into rounds using a 3–4 inch ring mold or mound with a spoon. Make a shallow well on top of each portion and place an egg yolk into the well just before serving (or serve yolk on the side). Keep chilled until ready to serve.

In a small bowl, whisk the Greek yoghurt with smoked salt, lemon juice and olive oil until smooth. Taste and adjust smoked salt very conservatively — the tartare already has salty elements from capers and cornichons. Refrigerate until ready to plate.

Par-cook potatoes

Place the whole baby potatoes in a pot of cold salted water. Bring to a gentle simmer and cook until just tender when pierced with a knife, about 12–15 minutes depending on size. Drain and let cool slightly until you can handle them.

Dry and crush

Toss the drained potatoes on a sheet pan and let steam off for a few minutes. Using the flat side of a knife or a potato masher, gently press each potato to slightly crush it so it flattens to about 1/2 inch thick — this increases surface area for crisping.

Fry until crisp

Heat the neutral oil in a heavy skillet over medium-high heat until shimmering (or heat oil to ~350°F / 175°C if using a thermometer). Add potatoes in a single layer, cut side down where applicable, and fry without disturbing until golden brown and crisp, about 3–5 minutes per side. Turn and crisp the other side. Remove to paper towels and season immediately with salt and pepper.

Spoon a thin smear of smoked yoghurt onto each plate where the tartare will sit (use the back of a spoon to create a small pool or line).

Place the formed tartare on top of the smoked yoghurt. Gently nestle the crispy potato pieces alongside or lean against the tartare for height and texture contrast.

Drizzle a little finishing olive oil over the tartare, scatter microgreens, sprinkle lemon zest and a very small pinch of smoked paprika if using. Serve immediately with the raw egg yolk on top or on the side, and provide toast points or crackers if desired.