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Ingredients
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Tartare
Chili Coffee Jus
To Serve / Garnish
Method
Tartare
Prepare and chill beef
Trim any silver skin and fat from the beef. Place the beef in the freezer for 15–20 minutes to firm it slightly—this makes it easier to slice cleanly.
Dice the beef
Using a very sharp knife, cut the chilled beef into 1/8–1/4 inch small dice. Transfer the diced beef to a bowl and keep chilled in the refrigerator while you prepare other components.
Mix flavorings
In a small bowl combine the minced shallot, chopped capers, chopped cornichons, chopped parsley, Dijon mustard, olive oil, sea salt, and freshly ground pepper. Taste and adjust seasoning lightly — the mixture should be bright and a little punchy since it will season the raw beef.
Combine beef and seasonings
Gently fold the flavored mixture into the diced beef until evenly distributed. Do not overwork — maintain some texture. Cover and refrigerate briefly (5–10 minutes) if the beef has warmed while mixing.
Portion and plate
Divide the tartare into four equal portions (about 2 oz / 56 g each). Use a ring mold if desired to shape on chilled plates.
Add egg yolk
Make a small shallow well on top of each tartare portion and carefully place one egg yolk into each well (if using two yolks split between two servings, distribute accordingly). Reserve any remaining yolks for another use. Keep yolks whole until serving so guests can break them.
Chili Coffee Jus
Combine liquids
In a small saucepan over medium heat combine the demi-glace, brewed coffee, sherry vinegar, and brown sugar. Stir to dissolve the sugar.
Simmer and reduce
Bring the mixture to a gentle simmer. Add the dried chili flakes. Reduce heat to low and simmer until the sauce is slightly thickened and coats the back of a spoon, about 6–8 minutes. Watch carefully to avoid burning the coffee flavor.
Finish with butter and season
Remove from heat and whisk in the cold cubed butter, one piece at a time, to create a glossy emulsion. Season with salt and a small grind of black pepper. Taste and adjust acidity or sweetness with a drop more vinegar or sugar if needed. Keep warm (very low heat) until plating.
Adjust texture if needed
If the jus becomes too thick when standing, whisk in 1–2 teaspoons of warm water to loosen to a pourable consistency.
To Serve / Garnish
Plate and drizzle
Spoon a small amount (about 1–1.5 tablespoons) of chili coffee jus around or over the tartare — avoid drowning the beef; the jus should be a bright accent. Optionally use a squeeze bottle for cleaner decoration.
Garnish and finish
Top each portion with a few microgreens. Grind a little extra coarse black pepper over the dish. Arrange toasted bread slices alongside for scooping. Serve immediately so the beef and yolk are chilled and the jus is warm.
Safety note
Because this recipe uses raw beef and raw egg yolk, use the freshest ingredients from a trusted source and inform diners. Consume immediately and do not store leftover tartare.