Tartare De Bœuf Recipe

Inspired by St. Jack

Time45m

Serves2

SHALLOT, CAPER, LEMON, POTATO CRUMB, CONFIT YOLK

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Beef
Finely dice the beef tenderloin and place it in a mixing bowl.
2
Mix Ingredients
Finely chop the shallots and capers, then add them to the bowl with the beef. Pour in the lemon juice, and season with salt and black pepper to taste. Mix well to combine.
3
Make Potato Crumb
Peel and grate the potato. Heat olive oil in a pan over medium heat and add the grated potato. Cook until golden and crispy, then remove from the heat and drain on paper towels.
4
Prepare Confit Yolks
Slowly cook the egg yolks in a small saucepan with olive oil on low heat for about 30 minutes until they are just set but still soft.
5
Assemble the Tartare
On a plate, place a ring mold and fill it with the beef mixture, pressing it down slightly. Carefully remove the mold. Top with the crispy potato crumb and a confit yolk.
6
Serve
Serve immediately, garnished with additional capers or herbs if desired.