Beef Tartare Recipe

Prepare beef

Place the trimmed beef in the freezer for 15–20 minutes until very firm but not frozen solid; this makes it easier to slice finely. Using a sharp knife, cut the beef into very small dice (about 1/8-inch). Return to a chilled bowl and keep cold.

Mince aromatics & mix seasonings

Finely mince the shallot, cornichons and roughly chop the capers. In a small bowl combine the Dijon mustard, red wine vinegar, Worcestershire sauce, olive oil, tarragon, lemon juice (if using), salt and pepper. Whisk until emulsified and taste; adjust vinegar, salt or pepper to preference. The dressing should be bright and balanced but not overpowering.

Combine tartare

Add the minced shallot, cornichons and capers to the chilled bowl with the diced beef. Pour the dressing over the beef and gently fold with a spatula or fork until evenly coated, being careful not to mash the meat. Taste and adjust seasoning if necessary. Keep chilled while preparing toasts.

Portioning & egg yolk

If serving plated, use a ring mold (2.75–3 inches) to neatly mound the tartare on chilled plates. Make a small well on top of each mound and gently place one egg yolk into each well (reserve a yolk for each 2–3 servings as desired). Alternatively, serve the yolk on the side. In restaurants, egg yolk is placed on top so diners can break it and mix into the tartare.

Preheat the oven to 400°F (200°C) or heat a skillet over medium-high heat. Brush both sides of the baguette slices lightly with softened butter or a little olive oil. Arrange on a baking sheet and toast in the oven for 6–8 minutes, flipping once, until golden and crisp; or toast in the skillet 1–2 minutes per side until browned. Sprinkle lightly with fine sea salt while warm.

To serve, place 3–4 toasts on each plate beside the tartare. Garnish the tartare with a few microgreens or extra tarragon leaves. Provide a small spoon or spreader so diners can mix the egg yolk into the beef and spread onto the toasts.