Beef + Beet Tartare Recipe

Prepare beef

Chill the beef in the freezer for 15–20 minutes to firm it for easier chopping. Using a sharp knife, trim any sinew and fat, then dice the beef finely into small, even pieces (about 3–4 mm). Place in a chilled bowl.

Mix flavor components

Finely mince the shallot and add to the beef along with chopped capers, diced cornichons, Dijon mustard, olive oil, lemon juice, chopped fresh dill, salt, and pepper. Gently toss to combine, taste, and adjust seasoning. Keep chilled while you prepare other components.

Slice the cooked peeled beets into 3–4 mm slices or small dice. In a small saucepan combine white wine vinegar, water, sugar, and salt and warm just until sugar dissolves. Pour pickling liquid over the beets in a small bowl or jar and let sit at room temperature for at least 20 minutes (can be made several hours ahead and refrigerated). Drain before plating, reserving a little pickling liquid if you want to moisten the tartare.

Combine mayonnaise and Greek yogurt in a blender or food processor with parsley, dill, chives, tarragon (if using), lemon juice, olive oil, salt, and pepper. Blend until smooth and bright green, scraping down sides as needed. Adjust consistency with a teaspoon of water or more olive oil if too thick. Taste and adjust salt/lemon.

In a small bowl, whisk the egg yolks with Dijon mustard and lemon juice. Slowly drizzle in the neutral oil while whisking vigorously (or use an immersion blender) to create a thick, slightly emulsified mustard yolk sauce. Season with salt and white pepper. The texture should be creamy enough to coat the back of a spoon. Keep chilled until plating.

Heat neutral oil in a small heavy pot or deep skillet to 180°C (350°F). Cut wonton wrappers into triangles or strips if desired. Fry wonton wrappers in small batches for 20–40 seconds until puffed and golden; remove with a slotted spoon and drain on paper towels. Sprinkle lightly with flaky sea salt while still hot. Reserve some whole or broken pieces for garnish.

If using microgreens, gently toss with a few drops of olive oil and a pinch of salt to finish.

Plate 4 servings: Use a ring mold (6–7 cm) on chilled plates if desired. Fill the mold halfway with the beef tartare mixture, press lightly, and top with a few pieces of pickled beet. Remove the ring to reveal a neat stack. Alternatively, mound the tartare freeform.

Dot or spoon 1–2 teaspoons of green goddess sauce around or beside the tartare. Place a small quenelle or dot (about 1 teaspoon) of mustard yolk on top of the tartare or alongside. Arrange 2–3 crispy wonton pieces leaning against the tartare for crunch.

Garnish with fresh dill sprigs, a few microgreens, and a light sprinkle of flaky sea salt and a little lemon zest if using. Serve immediately.