Musso’s Traditional Steak Tartare Recipe

Appetizers

1. 1

   Mise en place

   Chill a medium mixing bowl and a metal spoon in the freezer for about 10 minutes. Prepare mise en place: finely dice cornichons, finely mince shallot; chop parsley and chives; have crostini slices ready to toast if needed.

2. 2

   Prepare beef

   Trim any silver skin from the beef tenderloin. Finely mince the beef by hand (or briefly pulse in a grinder if needed) until the texture is fine but still slightly chunky.

3. 3

   Combine tartare mixture

   In the chilled bowl, combine minced beef with shallot, cornichons, capers, Dijon mustard, Worcestershire sauce, and olive oil. Mix gently to incorporate without overworking. Season with salt and pepper to taste.

4. 4

   Taste and adjust

   Taste a small amount of the mixture and adjust seasoning as needed. Fold in chopped parsley and chives for brightness if desired.

5. 5

   Plate and top

   Divide the tartare into four equal portions. Shape each into a compact round or oval using a ring mold or by hand. Top each portion with one fresh quail egg yolk.

6. 6

   Serve with crostini

   Arrange crostini slices around the tartare. If needed, toast lightly and brush with a touch of olive oil for extra crunch. Garnish with additional parsley if desired. Serve immediately.