Classic Steak Tartare* Recipe

Prepare the beef

Keep the beef very cold. Trim any silver skin or fat and pat dry with paper towels. Using a sharp knife, cut the beef into 1/8–1/4-inch dice. For the cleanest texture, first slice the beef across the grain into thin strips, then stack and cut into dice. Transfer the hand-cut beef to a chilled bowl.

Add the shallot, cornichons, capers and parsley to the diced beef. Toss gently to combine.

In a small bowl, whisk together the 1 tsp Dijon, Worcestershire, olive oil, lemon juice, 1/2 tsp salt and 1/2 tsp pepper. Add 1 egg yolk and whisk until smooth. Pour this seasoning over the beef mixture and fold gently until evenly coated. Taste and adjust seasoning (add more salt, pepper or a few drops of lemon if needed). Keep chilled until plating.

In a small bowl, combine the mayonnaise, 1 tsp Dijon, minced garlic, 1/2 tsp lemon juice and 1/2 tsp olive oil. Whisk until smooth and emulsified.

Season with 1/4 tsp salt and 1/4 tsp freshly ground pepper. Taste and adjust acid or seasoning. Cover and refrigerate until ready to serve.

Thinly slice potatoes

Using a mandoline set to the thinnest setting and a gaufrette (waffle) blade, or a knife and waffle cutter if available, slice the potatoes into very thin waffle-style rounds. If you don’t have a waffle blade, you can rotate the potato 90 degrees between passes on a mandoline to approximate the lattice; aim for uniformly thin slices (~1 mm). Keep slices in cold water as you work to remove excess starch.

Dry the potato slices thoroughly on clean kitchen towels or paper towels. Any surface moisture will cause oil splatter.

In a heavy-bottomed pot or deep fryer, heat the oil to 350°F (175°C). Fry the potato slices in batches, turning once, until crisp and golden, about 2–3 minutes per batch depending on thickness. Use a spider or slotted spoon to transfer chips to a paper-towel-lined tray. Immediately season with fine sea salt and a light dusting of pepper.

Keep the chips warm and crisp in a low oven (200°F/95°C) on a rack while you finish the tartare and aioli if desired. Serve fresh — they will soften over time.

To plate, use a round ring mold or spoon: place 3–4 tbsp of the seasoned steak tartare in the center of each plate and gently press to form a neat disk about 2½–3 inches across.

Place a spoonful (about 1 tbsp) of Dijon aioli beside or on top of the tartare. If using, nest an extra raw egg yolk on top of the tartare for a classic finish. Scatter microgreens around or on top for color and a peppery note.

Arrange a handful of warm gaufrette chips on the side. Serve immediately with a lemon wedge to squeeze over the tartare if desired.