Bruno Tartare Recipe

Chill and trim

Place the beef tenderloin in the freezer for 15–20 minutes to firm it slightly for easier, cleaner cutting. While chilling, line a board with parchment and get a very sharp knife ready.

Trim any silver skin or fat from the beef. Cut the beef into thin slices, then into julienne, and finally into a small dice (about 1/8" to 1/4" pieces). Place the diced beef in a chilled bowl.

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

In a small separate bowl, whisk together the olive oil, Dijon mustard, Worcestershire sauce, lemon juice, sea salt and black pepper until combined. Taste and adjust seasoning: it should be bright and slightly tangy, not overpowering.

Add the egg yolk to the seasoning mixture and whisk briefly to incorporate, creating a loose emulsion. Pour the dressing over the diced beef and fold gently until the beef is evenly coated. Refrigerate the mixture for 5–10 minutes to let flavors meld, but do not leave at room temperature for more than 10 minutes total.

Prepare toasted baguette slices or crostini if not already toasted: slice a baguette into thin rounds, brush lightly with olive oil, and toast in a 400°F (200°C) oven for 6–8 minutes per side until golden and crisp.

To serve, use a ring mold (about 3 inches) or shape by hand: place the mold on a chilled plate, spoon the tartare mixture into the ring, pressing lightly to compact, then lift the ring straight up to reveal a neat mound. Alternatively, pile a tablespoonful onto each crostini for bite-sized servings.

Garnish each portion with a sprinkle of crispy fried shallots, a few microgreens or baby arugula, and a light dusting of smoked paprika if using. Add an additional small pinch of sea salt and a crack of black pepper to taste.

Serve immediately with extra toasted bread on the side and chilled plates. If desired, provide lemon wedges to finish.