Beef Tartar Recipe

Chill and trim

Place the beef tenderloin in the freezer for 15–20 minutes to firm slightly (this makes slicing easier). Meanwhile, lay out a clean cutting board and a very sharp chef's knife.

Trim any silver skin or excess fat from the beef. Pat the trimmed beef dry with paper towels.

Using the sharp knife, cut the beef into 1/8–1/4 inch slices, then into thin strips and finally into a fine dice. Aim for uniform small cubes. Transfer the diced beef to a chilled bowl.

Season the diced beef with the coarse sea salt and 1/4 teaspoon of the freshly ground black pepper; toss gently to combine and set aside in the refrigerator while you prepare the seasoning mix.

In a small mixing bowl combine the minced shallot, diced cornichons, chopped capers and chopped parsley.

Add the Dijon mustard, Worcestershire sauce, olive oil and lemon juice. Stir until well blended. Taste and adjust: add remaining black pepper if desired. The mixture should be bright, slightly tangy and evenly seasoned.

Reserve about 1 teaspoon of the seasoning mix for garnishing if you want a decorative touch; otherwise proceed.

Remove the beef from the refrigerator. Add the seasoning mix to the diced beef and fold gently with a spoon until evenly combined. Do not overwork; you want a loose, tender texture.

Taste and adjust seasoning: add a pinch more salt, a few drops of lemon juice, or a dash more Worcestershire/Dijon if needed.

Plate and egg yolk

Divide the tartare into 4 equal portions. Use a ring mold (about 3 inches) to shape each portion on chilled plates, or form small mounds with two spoons. Make a small shallow well on top of each portion and gently place one egg yolk (or half a yolk if using two per portion) into each well.

Drizzle 1/4 teaspoon extra-virgin olive oil over each portion, sprinkle a few chives on top, and add the reserved seasoning mix if set aside. Finish with sea salt flakes and a light grind of black pepper.

Garnish with microgreens or salad leaves at the side and serve immediately with toasted baguette slices or crispbread.

Arrange the toast or crispbreads on the plate. Encourage guests to spread a little tartare onto the toast, or alternatively place toast beside the tartare for scooping. Consume immediately for best texture and safety.

If preparing for others, note that beef tartare should be kept very cold and eaten soon after assembly (within 30 minutes).