Steak Tartare Recipe

Chill and prepare meat

Place the beef tenderloin in the freezer for 15–20 minutes so it firms slightly; this makes it easier to slice finely. Keep the meat cold until ready to cut.

Trim and dice

Trim any sinew or fat from the beef. Using a very sharp knife, first slice the beef against the grain into thin strips, then into thin batons, then finely dice into small 3–4 mm cubes. Transfer to a chilled bowl.

Mince aromatics and condiments

Finely mince the shallot, capers, cornichons and parsley so pieces are small and even. Add them to the bowl with the diced beef.

Season and bind

Add the egg yolk, Dijon mustard, Worcestershire sauce, olive oil, lemon juice, sea salt and freshly ground black pepper to the beef and aromatics. Using a fork, gently fold the mixture until evenly combined but not puréed — you want visible pieces of meat. Taste and adjust seasoning (salt, pepper or lemon) as needed. Keep chilled until plating.

Toast the pain de mie slices lightly: spread a thin layer of softened butter on each slice and toast in a skillet over medium heat or under a grill until golden and crisp on both sides. Alternatively, lightly grill without butter for a drier toast.

While the bread is still warm, place thin slices/shavings of Comté on three of the toasts so the residual heat softens the cheese slightly. For a warm, melty option, put assembled toasts under a broiler for 1–2 minutes until the cheese just begins to soften — watch carefully to avoid browning.

Plate: On each plate place two toasts (one with Comté, one plain) or arrange three as preferred. Spoon a generous portion (about 3–4 tbsp) of the steak tartare onto the center of the plate or onto one toast, forming a small mound. If you prefer a classic presentation, use a ring mold on the plate and pack the tartare in, then lift the ring.

Finish: Drizzle the tartare very lightly with the remaining 0.5 tsp olive oil and a small pinch of black pepper. Arrange cornichon slices and microgreens or watercress beside or on top for freshness and texture.

Serve immediately chilled, with the toasted pain de mie and extra Comté slices on the side. Provide a small knife and fork; diners can spread tartare on toast or eat together.