Nyc Pastrami Tartare Recipe

Prep the beef

Place the beef in the freezer for 15-20 minutes until very cold but not frozen solid. Using a sharp knife, trim any silverskin and fat, then finely dice the beef into small, even 1/8" pieces. Keep the diced beef chilled.

Combine mix-ins

In a chilled bowl, combine the finely diced pastrami, minced shallot, diced cornichons, chopped capers, and chopped parsley. Toss gently to distribute evenly.

Season the tartare

Add the Dijon mustard, poppy seed or neutral oil, lemon juice, sea salt, and black pepper to the bowl with the mix-ins. Add the chilled diced beef and fold everything together gently with a spatula or spoon until just combined. Taste and adjust seasoning with additional salt, pepper or lemon as needed. Keep chilled until plating.

Prepare pastrami crumbs

Take one thin slice of pastrami and pulse briefly in a blender or finely mince with a knife until it becomes fine crumbs. Measure 1 tablespoon and set aside.

Temper and cook yolks

In a small heatproof bowl whisk the egg yolks with the cream until smooth. Set a small saucepan with 1-2" of water over medium heat to make a gentle bain-marie (water should simmer gently, not boil). Place the bowl over the saucepan making sure the bowl bottom does not touch the water. Whisk the yolk-cream mixture constantly until it thickens slightly and reaches a custard-like consistency (about 160°F / 71°C if using a probe), 3–5 minutes.

Finish the cream

Remove the bowl from the heat. Whisk in the butter, pastrami crumbs, smoked paprika, lemon zest, and salt until smooth and homogenous. Taste and adjust seasoning. If you'd like a thinner pourable cream, stir in an additional teaspoon of warm cream. Chill briefly (5–10 minutes) so it thickens slightly but remains spoonable.

Portion the tartare: Using a 3" ring mold or spoon, place 2–3 ounces (about 1/4 lb total makes two portions) of the pastrami tartare onto chilled plates or on toasted rye rounds. Gently press to shape if using a mold, then remove the ring.

Top with cured egg yolk cream: Spoon or pipe about 1 tablespoon of the pastrami-infused cured egg yolk cream onto the center of each tartare mound or alongside if serving on toasts.

Garnish and finish: Arrange shaved pastrami pieces and microgreens on top, add a couple cornichon slices, and place toasted rye or pumpernickel rounds beside the tartare. Serve immediately with a lemon wedge to squeeze a few drops over the tartare if desired.

Safety & Timing

This dish uses raw beef and partially cooked egg yolks. Use the freshest ingredients, keep the beef well chilled, and consider pasteurized yolks if concerned. Prepare tartare just before serving; assemble no more than 10–15 minutes ahead to preserve texture and temperature.