Steak Tartare Recipe

Chill and trim

Place the top sirloin in the freezer for 20–30 minutes until very firm but not frozen solid—this makes it easier to dice finely. Trim away any silver skin or excess fat with a sharp knife.

Using a sharp chef's knife, cut the chilled beef into small 1/8–1/4-inch dice. For a more traditional texture, you may coarsely chop by hand rather than grinding. Transfer diced beef to a chilled bowl and season with 1/2 tsp salt and 1/2 tsp freshly ground black pepper; gently toss to combine. Keep chilled while you prepare the other components.

In a small mixing bowl combine 2 tbsp minced shallot, 1 tbsp chopped capers, 2 tbsp diced cornichons, 2 tbsp chopped parsley, 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, and 2 tsp extra-virgin olive oil. Stir until evenly incorporated. Taste and adjust seasoning—add a pinch of salt if needed.

Whisk together 1 tsp prepared horseradish, 1/2 tsp fresh lemon juice, and (if using) 1 tsp hot sauce. This adds a bright, spicy lift. Fold this horseradish mixture into the condiment mix, then taste and adjust acidity or heat as desired.

Add the chilled, diced beef to the bowl with the combined condiment and horseradish mixture. Using a rubber spatula or large spoon, gently fold the ingredients together until evenly coated—do not overwork. Taste and adjust seasoning with additional salt, pepper, or lemon if needed.

Form the tartare into portions: use a ring mold (3–3.5 inch) or shape by hand into 4 even mounds. If using egg yolk, make a shallow well in the center of each portion and place the yolk on top at plating time.

Arrange on chilled plates with toasted baguette slices or crackers. Drizzle each portion with 1/2 tsp olive oil and garnish with microgreens or extra parsley.

Serve immediately. Because this is raw beef (and optional raw egg yolk), use the freshest ingredients possible and keep cold until serving. Consume within 30–60 minutes of preparation for optimal safety and quality.