1855 Beef Tartare Recipe

Chill a mixing bowl and plating ring (if using) in the refrigerator for 10–15 minutes. Keep all knives and cutting board very clean. Remove beef from refrigeration and pat dry with paper towels.

Lightly toast brioche or baguette slices until golden. While warm, butter each toast point lightly and set aside on a wire rack to cool so they remain crisp.

Trim and Chill the Beef

Trim any sinew or fat from the tenderloin. Wrap in plastic and place in freezer for 10–15 minutes to firm (this makes finely dicing easier).

Dice the Beef

Using a sharp knife, finely dice the chilled beef into small uniform cubes (about 1/8"–1/4"). Transfer to the chilled bowl.

To the chilled bowl with diced beef add the minced shallot, diced cornichons, chopped capers, chopped parsley, and 1 tablespoon of the snipped chives. Toss gently to combine.

In a small separate bowl whisk together Dijon mustard, Worcestershire sauce, lemon juice, olive oil, sea salt and black pepper until emulsified. Taste and adjust seasoning — it should be bright and slightly tangy.

Pour the dressing over the beef mixture and fold gently with a rubber spatula until evenly coated. Avoid overworking: mix just until combined. Refrigerate for 5 minutes to let flavors marry, but do not let beef get cold enough to firm up completely.

Taste and adjust: add a pinch more salt, pepper or lemon if needed.

If you have a plating ring, place it in the center of the chilled serving plate. Spoon or press 3–4 oz (about 85–110 g) of the tartare mixture into the ring and gently press to form a compact disk. Remove the ring carefully.

Make two shallow wells on the top of the tartare with the back of a spoon and nestle one pasteurized egg yolk in each well (or serve the yolks on the side if preferred).

Gently spoon about 1 teaspoon of caviar on top of each yolk (or a small mound on one side of the tartare). Scatter the remaining snipped chives across the tartare and arrange thin cornichon slices and microgreens decoratively.

Arrange 4 toast points around the tartare, with the remaining 4 available for the side. Serve immediately so toast points remain crisp.

Serve chilled but not ice-cold. Recommend 1 portion to be shared as an appetizer for 2–3 people or as a single richer starter. Safety note: if serving raw eggs or raw beef to vulnerable diners (pregnant, elderly, immunocompromised), use pasteurized eggs and ensure beef is handled and sourced for raw consumption.