Aged Black Angus Beef Tartare Recipe

Prepare the beef

Place the aged Black Angus beef in the freezer for 20–25 minutes until very firm but not frozen solid; this makes it easier to slice. Using a sharp knife, trim away any fat or sinew. Slice the beef into thin strips, then into thin batons, then finely dice into approximately 1/8" (3 mm) cubes. Keep the meat cold in the refrigerator while you prepare the other ingredients.

Mix aromatics and seasoning

In a medium bowl, combine the minced shallot, diced cornichons, chopped capers, chopped parsley, Dijon mustard, Worcestershire sauce, olive oil, 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper. Stir to combine so the salt begins to dissolve and the flavors meld.

Combine beef and seasonings

Add the finely diced beef to the bowl with the aromatics. Gently fold the mixture 8–12 times with a spatula or spoon until evenly coated and seasoning is distributed. Taste and adjust seasoning — add up to another 1/4 tsp salt or a few drops of Worcestershire if needed. Keep chilled.

Portion and plate

Using a ring mold (2.5–3 inch) if desired, pack 3–4 oz (about 90–115 g) of the tartare into the mold and press lightly to set. Invert onto chilled plates. Make a small well on top of each portion and place one egg yolk (whole) in the well, or serve the yolk alongside on the plate.

Combine mayonnaise and minced anchovy fillets in a small bowl. Use the back of a spoon or a small whisk to mash the anchovies into the mayo until smooth and evenly distributed.

Add the grated garlic, lemon juice, and 1 tsp olive oil. Whisk until emulsified. Season with 1/4 tsp freshly ground black pepper and taste; add a pinch of salt only if needed (anchovies and mayo are already salty). If desired, stir in chopped chives or parsley for color and freshness.

Transfer anchovy mayonnaise to a squeeze bottle or small ramekin and refrigerate until serving. Bring to cool room temperature (5–10 minutes) before plating, if chilled very cold, to allow flavors to bloom.

Arrange toasted baguette slices or croûtons on the plate beside the tartare. Spoon a small quenelle or dot (about 1 tsp) of anchovy mayonnaise onto each toast or alongside the tartare.

Garnish the plates with a few microgreens, a light drizzle of olive oil over the tartare (optional), and a grind of fresh black pepper. Serve immediately with lemon wedges on the side for diners to squeeze as desired.