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Ingredients
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Steak Tartare
To Serve / Garnish
Method
Steak Tartare
- 1
Chill and prepare beef
Place the trimmed beef tenderloin in the freezer for 15–20 minutes to firm slightly — this makes it easier to slice and dice very finely. Keep refrigerated until ready to cut.
- 2
Mince aromatics and mix-ins
Peel and finely mince the shallot. Chop the cornichons finely. Rinse and drain the capers and pat dry, then roughly chop half and reserve the rest for garnish. Finely chop the parsley.
- 3
Dice the beef
Using a sharp knife, cut the chilled beef into thin slices, then into matchsticks and finally small dice about 1/8–1/4 inch (3–6 mm). Aim for uniform small pieces. Transfer the diced beef to a chilled bowl and keep cold.
- 4
Make seasoning mix
In a small bowl combine Dijon mustard, Worcestershire sauce, extra-virgin olive oil, lemon juice, sea salt, and freshly ground black pepper. Stir until smooth.
- 5
Combine tartare
Add the minced shallot, chopped cornichons, chopped capers (reserve some for garnish), and chopped parsley to the bowl with the diced beef. Pour the seasoning mix over the beef and gently fold with a spatula or spoon until everything is evenly distributed. Taste and adjust salt, pepper, or lemon to preference. Keep chilled.
- 6
Finish with egg yolk
If serving immediately and you are comfortable with raw egg, place one very fresh egg yolk on top of the prepared tartare (either in the center of a plated ring or as a small quenelle). Alternatively, whisk the yolk into the tartare to create a creamier texture just before serving.
To Serve / Crostini
- 7
Toast crostini
Preheat oven to 375°F (190°C) or heat a skillet over medium heat. Lightly brush baguette slices with melted butter or olive oil on both sides. Arrange on a baking sheet and toast in the oven for 6–8 minutes, flipping once, until golden and crisp. Or toast in the skillet 1–2 minutes per side. Sprinkle with a pinch of coarse sea salt while warm.
- 8
Plate and garnish
Mound 3–4 ounces (about half the prepared tartare) per serving on chilled plates, using a ring mold if desired for a neat presentation. Top with reserved capers and a few microgreens or parsley. Place crostini alongside. Serve immediately so the beef remains cool and the crostini stay crisp.
- 9
Serving suggestions and safety
Recommend that guests consume immediately. Because this dish uses raw beef and raw egg, ensure ingredients are very fresh and sourced from a reputable supplier. Offer lemon wedges and extra cracked black pepper at the table.
