Steak Tartar Recipe

Chill meat and tools

Place the filet mignon in the freezer for 12–15 minutes prior to chopping — this firms the meat and makes clean cuts easier. Also chill a large cutting board and the knife in the refrigerator if possible.

Trim any silver skin or excess fat from the filet with a sharp knife. Pat the meat very dry with paper towels.

Using a very sharp chef's knife, cut the meat into 1/4-inch strips, then into 1/4-inch dice. For a smoother texture, you may repeat and mince a second time to achieve a fine chop, but avoid pureeing.

Season the chopped beef with 1 tsp coarse kosher salt and 1 tsp freshly ground black pepper. Toss gently to combine and set aside chilled while you make the tartar mix.

In a medium mixing bowl combine 2 tbsp finely minced shallot, 2 tbsp chopped capers (rinsed and roughly chopped), and 2 tbsp finely snipped chives.

Add 1 tsp Dijon mustard, 2 tbsp extra-virgin olive oil, 1 tsp fresh lemon juice, 1 tsp Worcestershire sauce, and 1 tsp hot sauce (if using). If you want a touch more heat, add a pinch of cayenne or a few drops of Tabasco to taste.

Whisk the mixture until emulsified and slightly thickened. Taste and adjust seasoning — add a pinch more salt or a few drops of lemon if it needs brightness.

Fold the tartar mix into the chopped beef gently until evenly combined. Mix only enough to incorporate — you want distinct pieces of meat, not a paste. Chill mixture for 5–10 minutes to let flavors marry.

Divide the finished steak tartar into 3 equal portions (about 4 oz each) and shape using a ring mold or by hand into neat rounds on chilled plates.

Make a small well in the center of each portion and place one egg yolk (optional pasteurized yolk) on top.

Garnish each portion with a few sliced cornichons, a scattering of extra chives or microgreens, and an additional drizzle of olive oil if desired.

Serve immediately with toasted baguette slices or crisp crackers alongside. Provide a small spoon and knife so diners can mix the yolk into the tartar as they eat.

Leftover tartar should be kept chilled and consumed the same day. Discard if kept longer than 24 hours.