Steak Tartare Recipe

Chill and trim

Place the beef tenderloin in the freezer for 15–20 minutes until very firm but not frozen solid; this makes it easier to slice. Trim any silver skin or fat and pat the beef dry with paper towels.

Dice beef

Using a very sharp chef's knife, cut the beef into thin slices, then into batons and finally into a fine 1/8–1/4 inch dice. Alternatively, with a clean meat grinder or food processor pulse briefly (no more than a few short pulses) to avoid a paste — hand-dicing is preferred for texture.

Season beef

Place the diced beef in a chilled bowl. Sprinkle with 3/4 tsp of the fine sea salt and 1/4 tsp freshly ground black pepper (reserve remaining salt and pepper to adjust after tasting). Add the grated mimolette and gently fold to combine, keeping the mixture cool.

Finish and plate

Taste a small amount and adjust seasoning with the reserved salt and pepper and a squeeze of lemon juice if needed. Divide the tartare into 2 equal portions (servings). Mound each portion in the center of a chilled plate or use a ring mold for a neat presentation. Make a small well on top of each mound and place the raw egg yolk into it. Sprinkle the toasted, chopped Marcona almonds around and over the tartare. Garnish with microgreens or snipped chives if using.

Prepare mushrooms: If using dried shiitake, rehydrate per package instructions and reserve soaking liquid; if fresh, remove stems and mince caps finely. Place the minced shiitake and minced shallot in a small heatproof bowl.

Warm liquid and bloom flavors: Warm the shiitake soaking liquid or low-sodium beef stock (do not boil) and pour over the minced shiitake and shallot to soften flavors for 5 minutes, then drain most of the liquid but reserve about 2 teaspoons to use in the vinaigrette.

Emulsify vinaigrette: In a small bowl or jar, whisk together the Dijon mustard, red wine vinegar, warmed reserved shiitake liquid (2 tsp), and lemon juice. Slowly whisk in the extra-virgin olive oil and neutral oil until emulsified. Stir in the fine sea salt and freshly ground black pepper. Taste and adjust acidity or salt as needed.

Finish: Fold the softened minced shiitake and shallot into the vinaigrette and let sit at cool room temperature for 10–15 minutes to marry the flavors. The vinaigrette can be made ahead and kept chilled for up to 24 hours; bring back to cool room temperature before using.

Combine bright elements: Mix the chopped capers and diced cornichons into the beef mixture gently or sprinkle them around the plated tartare, depending on preference. If mixed in, remove a teaspoon of the shiitake vinaigrette to moisten the capers and cornichons before adding to the beef to avoid over-wetting the protein.

Dress and serve: Spoon 1 to 1 1/2 tablespoons of the shiitake vinaigrette over each plated tartare (or mix lightly into the beef for a more integrated flavor). Serve immediately with toasted bread or crisp crackers alongside. Inform diners that the egg yolk is raw before serving.