Steak Tartare* Recipe

Chill and trim

Place the beef in the freezer for 20–30 minutes until very cold but not frozen — this firms the meat for easier slicing. Meanwhile, clean a cutting board and a sharp chef's knife. Trim away any silver skin, fat, or sinew from the beef.

Dice the beef

Cut the beef into 1/4-inch slices, then into 1/4-inch sticks and finally into a fine dice (about 1/8–1/4 inch). Aim for a uniform fine dice so the tartare has a tender texture. Keep the diced beef chilled in the refrigerator while preparing other elements.

Prepare aromatics and mix-ins

Finely mince the shallot, dice the cornichons, and roughly chop the capers and parsley. Place them in a mixing bowl and combine with the Dijon mustard, Worcestershire sauce, extra-virgin olive oil, finely ground black pepper, and half of the sea salt (about 1/4 tsp).

Combine beef with seasoning

Add the chilled, diced beef to the bowl with the aromatics. Using a fork or two knives, gently fold the beef with the seasoning mixture until evenly coated. Taste and adjust seasoning as needed, adding up to the remaining salt gradually.

Portion with egg yolks

Spoon the mixed tartare into chilled rings or shape with a spoon onto plates. Make a shallow well on top of each portion and place one egg yolk (or half a yolk if making smaller portions) on each serving. If preferred for safety, serve the yolk on the side. If serving two portions, reserve one yolk per person (the recipe uses 2 yolks total).

Garnish each portion with a sprinkle of chopped parsley (or microgreens/chives) and a final crack of black pepper. Serve immediately with toasted baguette slices or crispbread and lemon wedges on the side for optional brightening. Advise diners to consume immediately; do not hold at room temperature. If you prefer, offer additional Worcestershire, Dijon, and salt at the table.