Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Beef Tartare
Garnishes & Accompaniments
Method
Beef Tartare
Chill and trim beef
Place the beef in the freezer for 15-20 minutes until firm but not frozen; this makes trimming and dicing easier. Trim away any silver skin and excess fat with a sharp knife.
Dice beef
Using a very sharp knife, cut the beef into 1/8–1/4 inch dice. Aim for uniform pieces. Transfer diced beef to a chilled bowl and keep refrigerated while you prepare the other components.
Prepare mix-ins
In a small bowl combine the minced shallot, chopped capers, diced cornichons, chopped parsley, Dijon mustard, Worcestershire sauce, lemon juice, salt and pepper. Stir to combine.
Emulsify
Slowly whisk in the olive oil to the small bowl mixture until slightly emulsified. Taste and adjust salt, pepper, or lemon to balance acidity and seasoning.
Combine beef and seasonings
Add the seasoning mixture to the chilled diced beef. Using a rubber spatula, gently fold until evenly coated—do not overwork. Taste and adjust seasoning. If using, portion a raw egg yolk to top each serving, or gently fold yolks into the mixture for a richer binding.
Chill briefly
Cover and chill the prepared tartare in the refrigerator for 10 minutes to let flavors meld, but serve cold.
Garnishes & Accompaniments
Grill/toast bread
Toast the slices under the broiler or on a hot grill pan, buttered side up, until golden and crisp (about 1-2 minutes under broiler or 1 minute per side on pan). Watch closely to avoid burning.
Plate tartare
Divide the tartare into 4 portions (about 3 oz each). Use a ring mold for neat presentation if desired, pressing gently to shape. Place one portion on each plate.
Add garnishes
Top each portion with an egg yolk (if left whole) or a small spoonful of extra diced cornichon and caper. Arrange 3-4 toasted baguette slices alongside. Garnish with microgreens or frisée, remaining cornichon slices, and finish with a light drizzle of olive oil and a grind of black pepper.
Serve
Serve immediately so the bread stays crisp and the tartare remains chilled.