Spicy Chili Beef Tartare Recipe

Chill and prepare beef

Place the trimmed beef tenderloin in the freezer for 15–20 minutes until firm but not frozen solid; this makes it easier to slice very thinly.

Using a sharp knife, slice the chilled beef across the grain into 1/8–1/4-inch strips, then stack and cut into very small dice (brunoise) about 1/8 inch. Aim for a uniform fine dice for good texture. Transfer the diced beef to a bowl and keep chilled until ready to toss.

In a small bowl, whisk together soy sauce, sesame oil, gochujang (or sambal), Sriracha (if using), rice vinegar, and freshly ground black pepper until smooth. Taste and adjust: it should be salty-umami with a gentle chili kick.

Pour about two-thirds of the marinade over the diced beef, reserving the rest to adjust seasoning later. Gently fold the beef and marinade together with a rubber spatula or spoon until evenly coated. Cover and refrigerate for 5–10 minutes to allow flavors to meld; do not marinate too long (no more than 20 minutes) so the texture remains fresh.

While the beef chills, finely mince the shallot and thinly slice the scallion. Chop the cilantro and capers; toast sesame seeds in a dry skillet over medium heat until fragrant (about 1 minute) and let cool.

Fold the minced shallot, scallion, chopped cilantro, chopped capers, and toasted sesame seeds into the marinated beef. Add the remaining reserved marinade a little at a time if you want more flavor or moisture, but be careful not to make the mixture soupy.

Stir in the 1/2 tsp extra virgin olive oil to finish and round out the mouthfeel.

Add the fresh lime juice and optional lemon zest to the tartare and gently fold to combine. Taste and adjust seasoning: add a pinch more soy sauce for saltiness, a squeeze more lime for brightness, or more chili (Sriracha/gochujang) for heat.

Portion the tartare: using a ring mold (2.5–3 inch) place on chilled plates and press gently to form a neat cylinder. Alternatively, mound the tartare with spoons into small quenelles or rounds.

Optional: create a small well on top and place the egg yolk just before serving. If using quail yolks, you may serve them whole. For safety, use the freshest eggs available and serve immediately.

Garnish with microgreens or baby cilantro, a light sprinkle of coarse sea or flaky salt, and an extra drizzle of sesame oil or olive oil if desired. Serve immediately with toasted baguette slices or crisp wonton chips.

Leftovers: do not keep raw beef tartare for more than a few hours. If you must store, cover tightly and refrigerate for up to 6 hours, but best consumed immediately.