Steak Tartare Recipe
* house sourdough, cured egg yolk, capers
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Ingredients
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Beef and seasoning
Cured egg yolk and garnish
Toasts
Finishing
Method
Cured egg yolk and prep
- 1
Make curing bed
Combine kosher salt and granulated sugar in a shallow bowl or baking dish to create an even curing mixture.
- 2
Cure yolks
Make two small indentations in the salt-sugar mixture. Gently separate yolks from whites (reserve whites for another use). Carefully place each yolk in its own indentation so it sits slightly buried but not fully covered. Cover loosely and refrigerate for 24 hours to firm and lightly cure the surface.
- 3
Rinse and dry
After 24 hours, gently lift yolks, brush off excess cure with a soft brush or paper towel, then rinse quickly under cold water if needed and pat dry. Transfer to a small container, cover, and keep refrigerated until plating. (If pressed for time, you can use one fresh raw yolk instead, but curing intensifies flavor and texture.)
- 4
Chill beef
Place the trimmed beef in the freezer for 15–20 minutes to firm slightly; this makes slicing and dicing safer and easier.
Prepare beef tartare
- 5
Dice beef
Using a very sharp knife, trim any sinew or fat and cut the chilled beef into 1/8–1/4 inch small dice. Aim for uniform pieces for good texture. Transfer to a chilled bowl.
- 6
Mix aromatics and seasonings
Add the minced shallot, diced cornichons, chopped capers, chopped parsley, Dijon mustard, Worcestershire sauce, olive oil, hot sauce (if using), sea salt, and freshly ground black pepper to the diced beef. Gently fold with a spoon or spatula until evenly incorporated. Taste and adjust seasoning—add a few drops of lemon juice or a pinch more salt if needed.
- 7
Portion
Divide the tartare into four portions (about 2.5 oz raw beef per serving) and shape each portion into a neat mound using a round ring mold or by hand. Chill briefly if desired.
Toast and finish
- 8
- 9
Plate
Place a slice or two of toasted sourdough on each plate. Spoon a portion of steak tartare onto the toast or next to it. Gently place one cured egg yolk on top of each tartare mound. Sprinkle snipped chives and a few microgreens around. Finish with a light grating of lemon zest and a few drops of lemon juice and a small drizzle of extra-virgin olive oil. Add an extra pinch of flaky sea salt and cracked black pepper to taste.
- 10
Serve immediately
Serve the steak tartare chilled on the plate with the crisp sourdough. Consume within an hour of plating for best texture and safety. Leftover cured yolks keep refrigerated up to 48 hours; raw tartare should be eaten immediately.