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Ingredients
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Beef Tartare
Scorched Gherkin
Pickled Shallots
To Serve / Garnish
Method
Pickled Shallots
Quick-pickle shallots
Peel the shallot and slice very thinly into rings or half-moons. In a small heatproof bowl or jar combine rice vinegar, water, sugar and 0.25 tsp kosher salt. Stir to dissolve sugar and salt. Add the sliced shallots, push down so they are submerged, and let sit at room temperature for at least 20 minutes (can be made up to 2 days ahead and refrigerated). Drain before using.
Scorched Gherkin
Char the cornichons
Slice each cornichon lengthwise in half. Heat a small nonstick or cast-iron skillet over medium-high heat until very hot. Add 1 tablespoon neutral oil and swirl. Place the cornichon halves cut-side down in the pan in a single layer and press gently with a spatula. Cook without moving for about 1 to 1.5 minutes until the cut surface develops dark golden-brown blistered spots (scorched). Turn and sear the skin side 20–30 seconds. Remove to a paper towel-lined plate. While still warm, sprinkle with 1/4 tsp smoked paprika and a pinch (about 1/8 tsp) sea salt. Set aside.
Beef Tartare
Prepare beef
Trim any silver skin or fat from the chilled tenderloin. Cut the meat into 1/4-inch cubes, then finely chop until you have a coarse, even mince. Keep meat cold by working quickly and returning to the refrigerator if it softens.
Mince aromatics and mix
Finely mince the shallot (from the Beef Tartare section) and chives; roughly chop the capers. In a chilled bowl combine minced beef, minced shallot, chopped chives, chopped capers, 1 tsp Dijon, 1 tsp Worcestershire, 2 tbsp olive oil, 1/2 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1/2 tsp lemon juice. Mix gently with a fork until evenly combined but not mushy.
Finish with egg yolk
Taste and adjust seasoning. If using, place the pasteurized egg yolk on top of the portioned tartare (or gently fold it in for a creamier texture). Keep chilled until plating.
Portion and plate
Use a ring mold (about 3 inches) or spoon to portion the tartare onto chilled plates. Arrange 2 scorched gherkin halves per portion around or on top of the tartare and scatter a few pickled shallot rings over the meat. Garnish with microgreens and serve immediately with toasted baguette slices or crackers.