Beef Tartare Recipe

Chill and trim

Place the beef in the freezer for 15–20 minutes until very firm but not frozen solid; this makes it easier to dice. While beef chills, peel and very finely dice the shallot, cornichons, and chop the capers and parsley. Keep the chopped aromatics chilled.

Using a sharp knife, trim any sinew or fat from the chilled beef. Cut into 1/4- to 1/8-inch strips, then into small dice — aim for a uniform small dice (about 3–4 mm). Transfer the diced beef to a chilled bowl and keep cold.

In a small bowl, whisk together the olive oil, Dijon mustard, Worcestershire sauce, lemon juice, hot sauce (if using), sea salt, and freshly ground black pepper until emulsified.

Add the finely diced shallot, chopped capers, and cornichons to the bowl with the beef. Pour the dressing over the beef and gently fold with a rubber spatula or spoon until evenly coated. Taste and adjust seasoning: add more salt, pepper, or lemon as needed. Fold in the chopped parsley, reserving a little for garnish.

Divide the tartare into 4 equal portions. For a neat presentation, use a ring mold (6–7 cm) to pack the mixture into each ring on chilled plates, pressing gently to compact, then lift the ring. If you don't have rings, spoon into neat mounds.

Make a small indentation on top of each portion and place 1 egg yolk into the indentation (one yolk per two portions if using whole yolks measured earlier; otherwise use one per portion if desired). Alternatively, serve the yolks on the side in small ramekins for guests to add.

Drizzle a small amount of olive oil around the plate, sprinkle remaining parsley or microgreens over the tartare, and add a final grind of black pepper. Serve immediately with toasted baguette slices or potato chips.