Steak Tartare* Recipe

1. Cook yolks

Preheat a sous-vide circulator to 63°C (145.4°F). Place whole eggs gently in the water bath and cook for 45 minutes. This temperature/time yields a custardy, set-but-runny yolk.

2. Shock and separate

When cooked, transfer eggs to an ice water bath for 5 minutes to stop cooking. Carefully crack each egg and separate yolks from whites. Keep the yolks whole and place them in a small bowl, cover and refrigerate until assembly (they will be delicate). Reserve the whites for another use.

3. In a small bowl combine mayonnaise, Dijon mustard, lemon juice and olive oil. Whisk until smooth and emulsified. Season with the salt and black pepper to taste. Transfer to a squeeze bottle or small piping bag for plating.

4. Prepare beef

Keep the Piedmontese beef very cold—partially freeze for 20–30 minutes if necessary to make slicing easier. Using a sharp chef's knife, trim any sinew and finely dice the beef into small uniform 3–4 mm cubes. Do not grind.

5. Mix seasoning

In a chilled bowl combine the minced shallot, chopped capers, diced cornichons, chopped parsley, Dijon mustard, Worcestershire sauce and olive oil. Add the diced beef and mix gently with a fork or spoon just until evenly coated. Taste and season with kosher salt and freshly ground black pepper. Adjust salt, pepper, or a few drops of lemon juice if desired. Keep chilled until plating.

6. Plate tartare: Use a 3-inch ring mold or small round cutter. Place the ring on the plate and fill it with the seasoned diced beef, pressing lightly to form a neat cylinder about 1 to 1.25 inches high. Gently lift the ring.

7. Aioli and truffle: Dot or pipe a thin ring of the Dijon mustard aioli around the top perimeter of the beef or place three small quenelles/dots on the surface. Using a small spoon, place about 1 teaspoon of black truffle caviar on top center of the tartare (or spread a thin layer, as preferred).

8. Add yolk and finishing touches: Carefully place one sous-vide egg yolk on top of each tartare portion so it sits gently in the truffle caviar. If preferred, very lightly press the yolk so it will break when the diner cuts into the tartare. Finish with a tiny sprinkle of flaky sea salt and a few grinds of black pepper. Garnish the plate with microgreens and serve with toasted brioche or crostini and an optional lemon wedge at the side.

9. Serve immediately while yolk is intact and chilled. Provide a small knife and fork so the diner can cut through, mix yolk into the beef and enjoy.