Carne, Beef Tartare Recipe

Chill and Dice

Place the trimmed beef tenderloin in the freezer for 15–20 minutes until very firm but not frozen solid; this makes dicing easier. Using a sharp knife, finely dice the beef into small uniform pieces (about 1/8" to 1/4"). Transfer to a chilled mixing bowl.

Mix Flavorings

Add the minced shallot, chopped capers (reserve 1 tsp for garnish), and sliced chives to the diced beef. Stir in Dijon mustard, Worcestershire sauce, olive oil, sea salt, and freshly ground black pepper. Mix gently with a spatula or spoon until evenly combined. Taste and adjust seasoning—add a little more salt, pepper, or a drop of lemon if needed. Keep chilled while assembling plates.

Using a mandoline set to a thin setting or a very sharp knife, very thinly slice the peeled Yukon Gold potatoes into translucent ribbons. Place the ribbons in a bowl of cold water for 1–2 minutes to remove excess starch, then drain and pat dry on paper towels.

Toss the dried potato ribbons with lemon juice, 1 tsp olive oil, 1/4 tsp sea salt and a pinch of black pepper. Taste and adjust seasoning. Keep chilled until plating. The lemon will slightly cure the potato and give a cruda texture.

Preheat oven to 350°F (175°C) or use a skillet. Lightly brush the sourdough slices with softened butter or olive oil on both sides. If using an oven, place on a baking sheet and bake 8–12 minutes, flipping once, until crisp and golden. If using a skillet, cook over medium heat 2–3 minutes per side until crisp. Cut into fingers or rounds for serving.

In a small skillet over medium heat, render the pancetta slices until crisp, about 3–5 minutes. Transfer to a paper towel to drain and cool. Reserve rendered fat if desired for finishing the tartare (optional).

If serving whole yolks, separate yolks carefully into a small shallow bowl just before plating. For a safer alternative, soft-cure yolks: sprinkle yolks with a pinch of salt and let sit 5 minutes. Keep yolks chilled and handle gently; place on tartare at the table or assemble immediately before serving.

Place a ring mold (2.5–3 inches) in the center of each chilled plate. Fill the ring with the seasoned beef tartare, pressing lightly to shape and mound slightly. Gently lift the mold to reveal a neat tower.

Arrange a small nest of potato cruda next to or partially atop the tartare. Place one or two sourdough crisps leaning against the tartare. Crumble a piece of the crisp pancetta over the top and tuck remaining pieces beside the tartare.

Carefully place one egg yolk atop each tartare mound (or serve yolks on the side for guests to break themselves). Sprinkle the reserved 1 tsp capers, a few chive tips or microgreens, and a light drizzle (about 1 tsp) of olive oil or reserved pancetta fat around the plate. Finish with a small pinch of flaky sea salt and a grind of black pepper.

Serve immediately with extra sourdough crisps on the side.