Beef Tartare Recipe
Served with capers, shallots, and a quail egg.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Condiments and Seasonings
Garnish
Method
Preparation of Beef
- 1
Trim and Chop
Trim any sinew or fat from the beef tenderloin. Using a sharp knife, finely chop the beef into small cubes, ensuring they are uniform in size for a better texture.
Mixing Ingredients
- 2
Combine Ingredients
In a mixing bowl, combine the chopped beef with finely chopped shallots, capers, Dijon mustard, and Worcestershire sauce. Mix gently to combine, ensuring not to overwork the meat.
- 3
Season
Season the mixture with salt and black pepper to taste. Adjust according to your preference.
Plating
- 4
Serve
Using a ring mold or your hands, shape the beef tartare mixture into a neat round on the center of a chilled plate. Create a small indentation in the center of the tartare.
- 5
Add Quail Egg
Carefully crack the quail egg and let the yolk sit in the indentation of the tartare.
- 6
Garnish
Top the tartare with a handful of microgreens or fresh herbs for an added touch of flavor and presentation.