Traditional Beef Tartare Recipe
Make Traditional Beef Tartare Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef & Main
Seasoning & Mix-ins
To Serve
Method
Beef & Main
Chill and trim beef
Place the beef in the freezer for 15–20 minutes until very firm but not frozen solid; this makes slicing easier. Trim away any silver skin, sinew, or fat with a sharp knife.
Slice and dice
Using a very sharp knife, slice the chilled beef into thin strips, then into thin batons and finally into a fine dice about 1/8–1/4 inch. For a coarser texture, leave slightly larger; for classic smooth tartare, dice finer. Keep the beef cold while working.
Seasoning & Mix-ins
Prepare aromatics
Finely mince the shallot, chop the capers and cornichons, and finely chop the parsley. Place them in a medium mixing bowl.
Combine flavorings
Add the Dijon mustard, Worcestershire sauce, fresh lemon juice, olive oil, salt and pepper to the bowl with aromatics. Stir to create a loose dressing and taste; adjust salt and lemon as needed.
Mix beef with seasonings
Add the diced beef to the bowl and gently fold with the dressing and mix-ins using a spoon or spatula. Combine thoroughly but gently to avoid mashing the meat. Chill briefly (5–10 minutes) if the beef has warmed.
Finish and adjust
Taste and adjust seasoning: add more salt, pepper, lemon juice or Worcestershire to balance. If you prefer a silkier texture, stir in the reserved egg yolks now until incorporated, or serve yolks on top for individual mixing at the table.
To Serve
Plate
Divide the tartare among 4 chilled plates or use a ring mold to shape 4 portions. If using ring molds, pack gently and lift straight up for a clean shape.