Steak Tartare Recipe

Chill and trim

Place the beef tenderloin in the freezer for 20–25 minutes to firm up slightly — this makes it much easier to finely dice. While the beef chills, chill a mixing bowl and the chef's knife in the refrigerator if desired.

Using a sharp knife, trim any silver skin and visible fat from the beef. Cut the meat into 1/2-inch strips, then into 1/4-inch sticks, and finally dice finely into roughly 1/8- to 1/4-inch pieces. Alternatively, for a smoother texture, pulse briefly in a cold food processor in very short bursts, but avoid pureeing — the meat should remain distinctly textured.

Transfer the diced beef to the chilled mixing bowl. Drizzle with 1 tablespoon extra-virgin olive oil, sprinkle with 1 teaspoon fine sea salt and 1/2 teaspoon freshly ground black pepper. Toss gently to coat and set aside while you prepare the seasoning—this allows the oil and salt to begin marrying with the beef.

In a separate small bowl combine 2 egg yolks, 1 teaspoon Dijon mustard and 1/2 teaspoon freshly ground black pepper. Whisk until smooth. (If serving to guests who cannot consume raw eggs, omit yolks or use pasteurized eggs.)

Add 2 tablespoons chopped capers, 3 finely diced cornichons, 1 very finely minced shallot, 2 tablespoons chopped parsley, 1 teaspoon Worcestershire sauce, 1/4 teaspoon hot sauce (optional) and 1/2 teaspoon lemon juice to the yolk mixture. Stir to combine — taste and adjust seasoning (add a pinch more salt or a touch more lemon if needed).

Fold the seasoning mixture into the bowl with the dressed beef. Mix gently but thoroughly so the flavors distribute evenly without turning the meat mushy. Taste and correct seasoning: add a little more salt, pepper, or Worcestershire sauce as desired.

Portion the tartare: use a ring mold (about 2.5–3 inches) and fill it with the mixed tartare, pressing lightly to compact. Invert the ring onto chilled serving plates and lift off the mold. Alternatively, spoon attractive quenelles or mound the mixture with spoons.

Garnish each portion with a raw egg yolk on top (place yolks carefully with the back of a spoon) if using, drizzle with 1 teaspoon extra olive oil over the meat, scatter microgreens or watercress, and finish with an extra grind of black pepper and a few chopped capers or cornichon dices.

Serve immediately with 12 toasted baguette slices or rye crisps alongside so guests can scoop the tartare. Leftover tartare should be kept chilled and consumed the same day.