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Beef Tartare Recipe

Name: Restaurant Aleksandars Beef Tartare Recipe
Cook time: 1 h
Total time: 1 h
Yield: 3 servings
Cuisine: French
Ingredients: 0.5 lb beef tenderloin (very fresh); 0.25 cup shallot (finely minced); 2 tbsp capers (drained, finely chopped); 2 tbsp cornichons or dill pickles (finely chopped); 2 tbsp flat-leaf parsley (finely chopped); 1 each egg yolk; 1 tsp Dijon mustard; 0.5 tsp Worcestershire sauce; 1 tbsp extra-virgin olive oil; 1 tsp lemon juice (fresh); 0.5 tsp sea salt; 0.5 tsp freshly ground black pepper; 1 each yellow onion (thinly sliced); 1 tbsp unsalted butter; 1 tsp olive oil; 0.5 tsp granulated sugar; 0.25 tsp salt; 0.5 tsp balsamic vinegar (optional, for finish); 0.75 cup mini sweet peppers or aji amarillo (thinly sliced); 0.25 cup white vinegar; 0.25 cup water; 1 tsp sugar; 0.5 tsp salt; 1 each garlic clove (smashed, optional); 2 cup mekik chips, pita chips, or thin toasted flatbread; 0.25 cup microgreens or baby arugula; 1 tsp extra-virgin olive oil (for drizzle); 0.125 tsp smoked paprika (optional)

Inspired by Restaurant Aleksandar

Time1h

Serves3

caramelized onion pickled peppers mekik chips

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Sancerre, Bernard Reverdy

France 2024

crisp · bright acidity · herbal

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Ingredients

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Beef Tartare

1/2 lb beef tenderloin (very fresh)

1/4 cup shallot (finely minced)

2 tbsp capers (drained, finely chopped)

2 tbsp cornichons or dill pickles (finely chopped)

2 tbsp flat-leaf parsley (finely chopped)

1 each egg yolk

1 tsp Dijon mustard

1/2 tsp Original Worcestershire Sauce

1 tbsp extra-virgin olive oil

1 tsp lemon juice (fresh)

1/2 tsp sea salt

1/2 tsp freshly ground black pepper

Caramelized Onions

1 each yellow onion (thinly sliced)

1 tbsp Unsalted butter

1 tsp olive oil

1/2 tsp granulated sugar

1/4 tsp Celtic sea salt

1/2 tsp balsamic vinegar (optional, for finish)

Pickled Peppers

3/4 cup mini sweet peppers or aji amarillo (thinly sliced)

1/4 cup white vinegar

1/4 cup water

1 tsp sugar

1/2 tsp Celtic sea salt

1 each garlic clove (smashed, optional)

Mekik Chips & Garnish

2 cup mekik chips, pita chips, or thin toasted flatbread

1/4 cup microgreens or baby arugula

1 tsp extra-virgin olive oil (for drizzle)

1/8 tsp smoked paprika (optional)

Method

Pickled Peppers

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.

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.

Caramelized Onions

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

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.

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.

Beef Tartare

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.

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.

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.

Assembly & Serve

Plate

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

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

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.

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.