Beef Tartare Recipe

Prepare beef

Chill the beef in the freezer for 15–20 minutes to firm it up (this makes dicing easier). Using a sharp knife, trim any fat or sinew. Dice the beef finely into approximately 1/8–1/4 inch pieces. Place diced beef in a chilled bowl.

Season and combine

Add the finely minced shallot, chopped capers, snipped chives, 2 tsp olive oil, 1 tsp lemon juice, 1 tsp salt, 1/2 tsp black pepper and 1 tsp prepared horseradish to the bowl with the beef. Gently fold with a spoon or spatula until evenly combined. Taste and adjust seasoning — add more salt, pepper, or lemon if desired. Keep chilled until plating.

Portion: Using a ring mold (about 2.5–3 inches) or by hand, portion tartare onto chilled plates. Press lightly to hold shape, then remove the ring.

Add dollop of black aioli beside or on top of the tartare (about 1 tsp–1 tbsp per portion depending on preference).

Finish with a small grating or dollop of horseradish on top if you prefer a sharper accent.

In a small bowl, combine 1/2 cup mayonnaise, 1/2 tsp grated garlic, 1/2 tsp black garlic paste or squid ink, 1/2 tsp lemon juice and 1/8 tsp salt. Whisk until smooth and uniformly colored. Taste and adjust acidity or salt. Refrigerate until needed. (If using squid ink, use only enough to achieve the desired color and flavor — black garlic is milder and sweeter.)

Heat neutral oil in a small saucepan or skillet to 325–350°F (160–175°C). Test oil with one shallot slice — it should sizzle gently. Fry the thinly sliced shallots in batches so they have room to crisp, stirring occasionally, until golden brown and crisp, about 2–4 minutes per batch depending on thickness.

Using a slotted spoon, transfer fried shallots to a paper towel–lined plate and immediately sprinkle with 1/8 tsp fine sea salt. Let cool — they will crisp further as they cool. Store in an airtight container if making ahead.

Place the formed beef tartare on each plate. Spoon or pipe a small streak or dollop of black aioli next to or over the tartare. Scatter fried shallots generously on top and around the tartare for crunch.

Grate a little fresh Parmesan over the top (about 1 tsp per portion) and sprinkle remaining snipped chives. Add microgreens if using.

Serve immediately with toasted baguette slices or crackers. Encourage guests to spread a little aioli on the toast, place a portion of tartare, and finish with fried shallots and a touch of horseradish.