Beef Tartare Recipe

1. Prepare quick pickled peppers at least 30 minutes before assembly (can be made earlier and refrigerated). In a small saucepan combine white vinegar, water, sugar, and salt. Bring to a simmer until sugar and salt dissolve (about 1–2 minutes). Remove from heat and let cool 2 minutes.

2. Place sliced peppers and optional smashed garlic in a heatproof jar or bowl. Pour hot brine over peppers until submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes (or up to several days). Drain before using.

3. Heat a medium skillet over medium-low heat. Add butter and olive oil until butter melts.

4. Add thinly sliced onion and sprinkle with salt and sugar. Cook slowly, stirring occasionally, for 20–30 minutes until onions are soft, deeply golden and caramelized. If they brown too quickly, lower the heat.

5. In the last 1–2 minutes, stir in balsamic vinegar if using to deglaze and finish. Transfer to a bowl and cool to room temperature.

6. Keep beef very cold. Trim any sinew or fat and pat dry with paper towels. Using a sharp knife, finely dice the beef into small uniform cubes (about 1/8–1/4 inch). Alternatively, briefly pulse chilled beef in a food processor in 2–3 short pulses, taking care not to purée—stop when coarsely chopped.

7. In a chilled bowl combine minced shallot, chopped capers, chopped cornichons, and chopped parsley. Add Dijon mustard, Worcestershire sauce, lemon juice, olive oil, salt, and pepper. Stir to combine.

8. Add the chopped beef to the seasoning mixture and gently fold until evenly coated. Taste and adjust seasoning (salt, pepper, lemon) as needed. If serving classic style, place a raw egg yolk on top of each portion at service; otherwise omit or substitute with a quail egg yolk.

9. Plate

Portion the tartare: for 2–3 servings, divide the beef mixture into 2 or 3 rings or quenelles on chilled plates.

10. Top each portion with a spoonful of caramelized onions and a small mound of drained pickled peppers.

11. Arrange mekik chips to the side or leaning against the tartare. Scatter microgreens, drizzle with a little olive oil, and dust very lightly with smoked paprika if using.

12. Serve immediately with extra chips and lemon wedges on the side. If egg yolk was added, advise diners to mix it into the tartare before eating.