Prime Steak Tartare Recipe

Chill and trim

Place the trimmed prime beef tenderloin in the freezer on a tray for 15–20 minutes to firm it slightly; this makes it easier to slice cleanly. Keep chilled until ready to cut.

Using a very sharp knife, slice the beef into thin strips, then into small dice about 1/8–1/4 inch. Aim for uniform small cubes — the texture is key. Transfer diced beef to a chilled bowl. Season immediately with 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper and gently toss to combine.

Prepare aromatics and seasoning

Finely mince the shallot and place it in a small bowl. Rinse the capers under cold water, drain well, pat dry, and chop coarsely. If using cornichons, finely dice them as well.

Combine dressing

In a separate small bowl whisk together 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, 1 tsp fresh lemon juice, and 1 tbsp extra-virgin olive oil until emulsified. Taste and adjust — it should be bright, slightly tangy and well-balanced.

Assemble tartare

Add the minced shallot, chopped capers, diced cornichons (if using) and 1 tbsp chopped parsley to the bowl with the diced beef. Pour the dressing over the beef. If using the egg yolk, either mix the yolk into the meat for a richer, creamier texture or reserve the yolk to place on top of each plated portion. Gently fold everything together until evenly coated, taking care not to overwork the meat. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.

Prepare crostini

If your crostini are not already toasted, preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet, brush lightly with olive oil, and toast 6–8 minutes until crisp and lightly golden. Alternatively, grill quickly over medium heat until marked and crisp.

Portion the tartare: using a ring mold (2.5–3 inch) or spoon, mound about 2.5–3 ounces (roughly 1/4 cup) of the tartare onto each plate or directly onto crostini as preferred. If reserving egg yolk, carefully place one yolk on top of each portion. Finish with a light drizzle of olive oil, a few turns of freshly ground black pepper, and a small sprinkle of sea salt flakes. Garnish with microgreens or a few parsley leaves.

Serve immediately with crostini on the side so guests can spread the tartare. For best quality, keep any unused tartare refrigerated and consume within 24 hours.