Beef Tartare* Recipe

Chill and trim

Place the trimmed beef tenderloin in the freezer for 15–20 minutes until very firm but not frozen solid; this makes it easier to slice cleanly.

While beef chills, finely mince the shallot and parsley, slice the cornichons thinly, and measure the Dijon, Worcestershire, capers, oil, salt and pepper. Keep the egg yolk chilled if using pasteurized yolk.

Dice the beef

Using a very sharp knife, cut the chilled beef into thin strips, then into small even dice about 1/8–1/4 inch (3–6 mm). Aim for uniform pieces for good texture. Transfer diced beef to a chilled bowl.

Mix seasonings

To the bowl with diced beef add Dijon mustard, Worcestershire sauce, finely chopped capers, minced shallot, chopped parsley, olive oil, salt and half the black pepper. Gently fold everything together with a spoon or rubber spatula until combined but not mushy. Taste and adjust seasoning, adding remaining pepper if needed.

Portioning

If serving as plated tartare, use a 3–3.5 inch ring mold to shape portions: pack the mixture gently into the ring, press lightly and lift the ring straight up. Alternatively, spoon into small bowls or mound on plates.

Make a small well on top of each portion of tartare and place the raw egg yolk (or pasteurized yolk) into the well. If you prefer not to use raw yolk, serve it on the side or omit.

Garnish each portion with sliced cornichons, a few shallot rings or thin red onion slices, a sprinkle of remaining parsley, and a crack of fresh black pepper. Add microgreens or baby arugula if using.

Serve immediately with toasted baguette slices or crackers and lemon wedges on the side for people to squeeze lightly over the tartare if desired. Note: consume promptly after assembly for safety and best texture.