Steak Tartare Recipe

Prepare beef

Keep beef chilled until ready. Using a sharp knife, trim any sinew or fat, then finely dice the tenderloin into small uniform 1/8" cubes. Place diced beef in a chilled bowl and return to the refrigerator while you prepare other components.

Mix tartare base

In a separate bowl, combine minced shallot, chopped capers, diced cornichons, chopped parsley, Dijon, Worcestershire, lemon juice, salt, and pepper. Whisk together, then slowly whisk in olive oil to emulsify. Taste and adjust seasoning.

Assemble tartare

Remove beef from refrigerator. Add the prepared mixture to the diced beef and gently fold until evenly combined. Keep chilled. Taste and adjust salt/acid. If desired, form into portions using a ring mold (about 4–5 oz / 0.5 lb total divided into 2 portions). Top each portion with an egg yolk or serve yolk on the side.

Whisk together mayonnaise, creme fraiche (or sour cream), Dijon, chopped capers and cornichons, lemon juice, hot sauce (if using), paprika, chives, salt and pepper until smooth. Chill at least 15 minutes to allow flavors to meld. Adjust seasoning to taste. Spoon a small quenelle or smear on each plate as the tartare base.

If using quick pickled cucumber ribbons: thinly slice cucumber lengthwise with a peeler, toss with 1 tbsp vinegar, a pinch of sugar and salt, and let sit 10 minutes. Drain well. Arrange cornichons or ribbons and microgreens nearby the tartare. Place lemon wedges on the plate for squeezing.

Prepare potatoes

Using a mandoline or sharp peeler, slice the peeled potato very thin (paper-thin). Pat slices dry thoroughly on paper towels to remove moisture—this is key for crispiness.

Fry chips

Heat neutral oil in a deep pot to 350°F (175°C). Fry potato slices in small batches, stirring gently, until golden and crisp (about 2–3 minutes per batch). Remove with a slotted spoon to a paper towel-lined tray.

Season chips

While hot, sprinkle chips with toasted crushed caraway seeds and fine sea salt. Let cool; they will become crispier as they cool. Break oversized chips into serving-size pieces.

On each chilled plate, spread a spoonful or quenelle of remoulade where the tartare will sit. Place the formed portion of steak tartare on top. Arrange a few caraway chips leaned against the tartare for crunch. Scatter diced pickles or cucumber ribbons and microgreens around the plate. Serve immediately with lemon wedges and extra pepper. If serving egg yolks, top each tartare with a yolk right before serving.