Beef Tartare Recipe

Prepare and chill beef

Trim any sinew or fat from the beef. Pat dry, wrap in plastic, and chill in the freezer for 15–20 minutes until very firm but not frozen solid — this makes it easier to finely dice.

Dice the beef

Using a sharp knife, cut the chilled beef into very small, even dice (about 1/8" to 1/4"). Aim for a tender, slightly chunky texture rather than a paste.

Combine mix-ins

In a chilled bowl, combine the minced shallot, chopped capers, diced cornichons, and chopped parsley. Add the Dijon mustard, Worcestershire sauce, olive oil, lemon juice, sea salt, and freshly ground black pepper. Stir to combine.

Fold in beef

Gently fold the diced beef into the seasoned mixture until evenly coated. Taste and adjust seasoning with additional salt, pepper, or lemon as needed. Keep chilled until plating.

Carefully separate yolks from whites, keeping yolks whole and intact. Place yolks on a small plate or in a shallow dish lined with parchment. Lightly sprinkle each yolk with a pinch of fine sea salt and a generous dusting of coarsely cracked black pepper. Chill in refrigerator until ready to serve. (Optional: serve the yolks chilled or at cool room temperature — handle gently with a spoon when plating so they remain whole.)

Prep oil and shallots

Heat the oil in a small saucepan over medium-high heat to 325°F (160–165°C) if you have a thermometer. If not, heat until oil shimmers but is not smoking.

Fry shallots

Working in small batches, add a thin layer of sliced shallots to the hot oil and fry, stirring occasionally, until golden brown and crisp (about 2–4 minutes per batch). Use a slotted spoon to transfer fried shallots to a paper towel-lined tray to drain. Immediately sprinkle with a pinch of salt to season.

Cool and store

Let the crispy shallots cool completely; they will continue to crisp as they cool. Keep in a single layer to avoid steaming.

Portion the tartare: using a ring mold (2.5–3" diameter) or by hand, mound about 3.5–4 oz (approx. 100–115 g) of the prepared beef tartare per serving onto chilled plates. Gently press to shape if using a mold, then remove the ring.

Place a single peppered egg yolk on top of each tartare portion. If yolks are too fragile, crack the yolk gently onto the tartare just before serving so it remains whole until cut by the diner.

Scatter a small handful (about 1–2 tbsp) of crispy shallots over each portion for crunch and garnish with a few potato chips arranged on the side or lightly tucked into the tartare for texture contrast.

Finish with a few microgreens or baby arugula if using, a light drizzle of extra-virgin olive oil (about 1/4 tsp), and a final grind of black pepper. Serve immediately so chips and shallots remain crisp.