Beef Tartare Recipe

Chill and trim

Place the beef in the freezer for 20–25 minutes until very firm but not frozen solid; this makes slicing easier. While the beef chills, prep a clean cutting board and a very sharp chef's knife. Trim away any silver skin, sinew, or excess fat and discard.

Using the chilled beef, slice it thinly against the grain into strips about 2–3 mm thick. Then stack strips and cut into thin batons and finally finely dice into uniform small cubes (roughly 3–4 mm). Transfer the diced beef to a chilled bowl. Season lightly with the 1 tsp coarse kosher salt and 1/2 tsp freshly ground black pepper and gently toss to distribute.

Prepare flavor elements

In a separate small bowl combine the finely minced shallot, chopped capers, diced cornichons, chopped parsley, Dijon mustard, Worcestershire sauce, lemon juice, optional Tabasco, and olive oil. Stir until combined.

Taste the mix on a tiny piece of beef (or by itself) and adjust seasoning: add additional lemon juice for brightness, more Worcestershire for umami, or a pinch of sea salt if needed. Remember capers and cornichons are salty, so adjust conservatively.

Combine with beef

Add the mix-ins to the bowl with the diced beef. Stir gently but thoroughly to evenly distribute the seasonings without mashing the meat. If you prefer creamier texture, fold in one egg yolk now; otherwise reserve yolks for serving.

Portion the tartare into four equal servings (about 110–115 g cooked-equivalent raw beef per serving). For a neat presentation, use a ring mold or small bowl: line the mold with plastic wrap if desired, spoon the tartare in and press lightly, then invert onto chilled plates and lift the mold.

Make a small indentation on top of each portion and place one reserved raw egg yolk into the indentation (if serving raw yolks). Alternatively, serve the yolks on the side. Garnish each portion with a sprinkle of chopped chives or microgreens, a few extra capers or a cornichon slice, and a drizzle of extra-virgin olive oil.

Serve immediately with toasted baguette slices or crisp potato chips and lemon wedges on the side. Provide extra salt and pepper so diners can season to taste.

Safety note: Because this dish uses raw egg yolks and raw beef, use the freshest ingredients possible and inform guests. Keep chilled until the moment of serving and consume promptly.