Tartare De Boeuf Black Angus Recipe

Chill and prepare beef

Start with very cold Black Angus beef (partially freeze for 20–30 minutes if necessary) and trim all sinew. Using a very sharp knife, finely dice the beef into small uniform 3–4 mm cubes. Keep chilled in the refrigerator while you prepare other components.

Prepare mix-ins

Finely mince 2 shallots and roughly chop 2 tbsp capers. If using whole truffle, finely dice or grate half (about 10–15 g); if using truffle paste or oil, measure accordingly. Chop parsley and have Dijon mustard, Worcestershire, olive oil, lemon juice, salt and pepper ready.

Season the beef

In a chilled bowl combine the diced beef, minced shallots, chopped capers, grated/diced truffle (reserve some shaved truffle for garnish), 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp sea salt and 1 tsp freshly ground black pepper. Gently fold with a spatula until evenly combined. Taste and adjust seasoning. Keep chilled.

Portion and finish

Using a ring mold (7–8 cm) or by hand, portion 150 g of the seasoned beef per serving onto chilled plates. Make a shallow well on top of each tartare to receive an egg yolk at service. Sprinkle chopped parsley over each portion and top with reserved shaved truffle and a few whole capers.

Separate eggs carefully. Place one very fresh yolk on top of each tartare just before serving. If concerned about raw egg safety, use pasteurized yolks.

Preheat oven to 200°C (400°F). Toss bread cubes with melted butter, 1 tbsp olive oil and 1 tsp sea salt. Spread in a single layer on a baking sheet and bake 8–12 minutes, tossing once, until golden and crisp. Remove from oven and rub each hot crouton lightly with the cut side of the garlic clove for a subtle garlic aroma. Cool slightly before serving alongside tartare.

For classic fries: Rinse cut potatoes in cold water until water runs clear. Pat dry thoroughly. Heat oil in a deep fryer or heavy pot to 160°C (320°F). Blanch fries in batches for 4–6 minutes until soft but not colored. Remove and drain on paper towels. Increase oil temperature to 190°C (375°F) and fry again in batches 2–3 minutes until golden and crisp. Drain, season with fine salt and keep warm until plating.

Toss mixed greens, halved cherry tomatoes and thinly sliced shallot in a bowl. Whisk together 1 tbsp red wine vinegar and 1 tbsp olive oil, season to taste with salt and pepper, then dress the salad just before serving.

Place the tartare in the center of the plate. Add croutons to one side and the chosen accompaniment (a generous handful of hot fries or dressed salad) on the other. Place the egg yolk in the well on top of the tartare. Finish with a drizzle of high-quality olive oil or a few drops of truffle oil, extra shaved truffle if available, and a final grind of black pepper. Serve immediately.