Steak Tartare* Recipe

Chill and prepare beef

Place the trimmed beef tenderloin in the freezer for 15–20 minutes until very cold but not frozen solid — this firms the meat for easier, cleaner cutting. While beef chills, gather and finely mince shallot, capers, and cornichons; finely chop parsley.

Dice the beef

Using a sharp chef's knife, remove any silver skin or fat. Cut the beef into 1/4" strips, then into 1/4" dice. For a classic texture, keep pieces small and uniform. Transfer diced beef to a chilled mixing bowl and keep refrigerated until mixing.

Make tartare seasoning

In a small bowl combine the egg yolks, Dijon mustard, marmite, Worcestershire sauce, lemon juice, and urfa biber. Whisk until smooth. Slowly drizzle in the olive oil while whisking to emulsify into a loose, glossy dressing. Taste and adjust: add a pinch more marmite if you want deeper savoriness, or a little more lemon for brightness.

Combine tartare

Add the minced shallot, chopped capers, chopped cornichons, and parsley to the bowl with diced beef. Pour about three-quarters of the dressing over the beef. Gently fold with a spatula or spoon until evenly coated — avoid overworking the meat. Season with sea salt and black pepper; fold again and taste. Add remaining dressing as needed to reach a well-balanced, slightly saucy texture.

Plate

Spoon or ring the tartare onto chilled plates in portions (this recipe makes about 2–3 appetizer portions). Create a small well on top of each portion and tuck one raw egg yolk into each if serving extra (optional). Sprinkle a light pinch of urfa biber over the finished tartare for aroma and mild heat.

Preheat a grill pan or cast-iron skillet over medium-high heat until very hot. Lightly brush both sides of the sourdough slices with olive oil and the top side with softened butter.

Place bread on the hot pan and grill 1–2 minutes per side until deep golden char marks appear and the interior is warm and slightly crisp. Remove and keep warm.

To serve: place two grilled sourdough slices alongside each portion of tartare. Scatter microgreens or arugula beside the tartare for freshness. Offer any extra marmite or urfa biber on the side if guests want to adjust seasoning.