Tartare De Bœuf Recipe

Chill and prep beef

Place the trimmed beef on a cutting board and refrigerate for 20–30 minutes or briefly freeze 10–15 minutes to firm it up; this makes it easier to slice cleanly.

Trim and dice

Trim any sinew or fat from the chilled beef. Using a very sharp knife, cut the beef into 1/4-inch strips, then into 1/4-inch cubes. Aim for a fine dice but retain some texture. Transfer diced beef to a chilled bowl.

Combine flavorings

To the bowl with beef add the minced shallot, chopped capers, chopped cornichons, and chopped parsley. Add Dijon mustard, Worcestershire sauce, olive oil, lemon juice, sea salt, and freshly ground black pepper. Gently fold the mixture together with a rubber spatula or spoon until evenly combined. Taste and adjust seasoning — add more salt, pepper, or lemon if needed.

Portion and add yolk (optional)

If using egg yolks, form the tartare into 2 portions (about 7 oz each) using a ring mold or by hand and make a small well in the center of each portion. Place one raw egg yolk in each well just before serving. Alternatively, serve the yolk on the side. Keep the tartare cold until plating.

In a small bowl combine the prepared horseradish, sour cream, mayonnaise, lemon juice, a pinch of salt and pepper. Stir until smooth and taste — increase horseradish for more heat or add a little more sour cream to mellow. Refrigerate until ready to serve.

Cut and soak

Peel the russet potatoes (optional) and cut into 1/4–1/2-inch matchstick fries. Place cut fries in a large bowl of cold water and soak for at least 30 minutes, up to 2 hours. This removes surface starch and yields crisper fries.

Dry and blot

Drain the soaked fries and spread them on clean kitchen towels or paper towels. Pat thoroughly dry — excess moisture will cause oil to splatter and prevent crisping.

Blanch (first fry)

Heat vegetable oil in a heavy pot or deep fryer to 300°F (150°C). If you don't have a thermometer, heat until a small piece of bread sizzles gently. Working in small batches, fry the potatoes for 4–5 minutes until soft but not colored. Use a slotted spoon to transfer to a wire rack or paper towels to drain. Optionally sprinkle a little vinegar on them right after the first fry to help texture.

Final fry

Increase oil temperature to 375°F (190°C). Fry the blanched fries in small batches for 2–3 minutes, or until golden brown and crisp. Remove with a slotted spoon and drain on paper towels or a rack. Immediately season with fine sea salt.

Plate the tartare portions on chilled plates. If using, place the raw egg yolk in the center of each tartare. Spoon a small quenelle or dollop of horseradish cream next to the tartare. Arrange pommes frites on the side, sprinkle with a little extra salt, and add microgreens or watercress and lemon wedges. Serve immediately with toasted bread or baguette slices on the side for spreading the tartare if desired.

Food safety note: Because this dish uses raw beef and optional raw egg yolk, ensure beef is very fresh and from a reputable source, and consume immediately. Guests who are pregnant, elderly, very young, or immunocompromised should avoid raw egg and raw meat.