Beef Tartare Recipe

Prepare beef

Chill the beef in the coldest part of the refrigerator for at least 30 minutes so it's very firm; alternatively place trimmed beef in the freezer for 15 minutes (don’t freeze solid). Using a very sharp knife, trim any sinew and finely dice the beef into 1/8–1/4-inch pieces. Return to a chilled bowl.

Mix aromatics

Add the finely minced shallot, chopped capers, diced cornichons, and chopped parsley to the diced beef. Toss gently to combine.

Emulsify dressing and finish

In a small bowl whisk together the egg yolks, Dijon mustard, Worcestershire sauce, hot sauce (if using), lemon juice, salt, and pepper until smooth. Very slowly whisk in the 2 tablespoons olive oil to create a loose emulsion. Pour the dressing over the beef mixture and gently fold until evenly coated. Taste and adjust seasoning with salt, pepper, or lemon. Keep chilled until plating.

Place the mayonnaise, packed parsley, smashed garlic clove, lemon juice, olive oil, salt, and pepper into a small blender or food processor. Pulse until the parsley and garlic are fully incorporated and the aioli is smooth, scraping down the sides once. Taste and adjust salt or lemon as needed. Transfer to a small bowl and refrigerate until ready to plate.

Whisk together the prepared horseradish, sour cream, mayonnaise, lemon juice, and salt in a small bowl until smooth. Taste and adjust heat by adding more horseradish if desired. Refrigerate until serving.

Make batter

In a medium bowl combine the all-purpose flour, cornstarch, and 1/2 teaspoon salt. Add the cold sparkling water and ice and whisk briefly until just combined; the batter should be thin and cold (a few small lumps are fine).

Heat oil

Pour vegetable oil into a heavy-bottomed saucepan or deep fryer to a depth of about 2 inches. Heat to 350°F (175°C). If you don't have a thermometer, heat until a small drop of batter sizzles and browns gently in about 20–30 seconds.

Fry oysters

Working in small batches (3–4 oysters at a time), dredge each oyster briefly in a little extra flour if desired, dip into the batter to coat, and gently lower into the hot oil. Fry until golden and crisp, about 1–1.5 minutes. Use a slotted spoon to transfer to a wire rack or paper towel-lined plate to drain. Season immediately with a pinch of salt and keep warm in a low oven (200°F/95°C) if frying in batches.

Finish

Squeeze a little lemon over the hot oysters just before plating.

Portion the beef tartare: using a ring mold (2.5–3 inch) or by hand, place about 3–4 ounces (approximately half of the recipe) of the tartare onto chilled plates. Mound slightly in the center.

Place 3 fried oysters around or on top of each tartare portion depending on presentation preference.

Dot or smear 1–2 tablespoons of parsley aioli on the plate near the tartare and add a small spoonful (about 1 teaspoon) of horseradish sauce alongside for heat.

Garnish with microgreens or additional chopped parsley, arrange toasted sourdough or baguette slices on the side, and serve immediately with lemon wedges.