Steak Tartare Recipe

Chill and prep

Place the beef in the freezer for 15–20 minutes to firm up slightly for easier, cleaner chopping. While the beef chills, finely mince the shallot, capers, cornichons, and parsley. Separate egg yolks and keep chilled.

Trim and dice beef

Remove any silver skin or fat from the beef. Using a very sharp knife, cut the beef into 1/4-inch dice. For a silkier texture, you may first slice thin, then stack and finely dice. Transfer diced beef to a bowl and keep chilled.

Combine seasonings

In a small bowl combine minced shallot, capers, cornichons, parsley, Dijon mustard, Worcestershire sauce, lemon juice, salt and black pepper. Whisk in the olive oil to form a loose dressing.

Finish tartare

Pour the dressing over the diced beef and gently fold to combine—do not overmix; you want distinct pieces. Taste and adjust seasoning with additional salt, pepper or lemon as needed. Cover and keep chilled while preparing toast. Right before serving, place egg yolks on top of individual portions (or mix one yolk into the entire batch if preferred).

Prepare bread

Preheat oven to 200°C (400°F). Slice the baguette into 1/2-inch (1.5 cm) slices on the bias. Arrange slices on a baking sheet.

Make truffle butter

In a small bowl, combine softened butter with black truffle oil and sea salt flakes. Mix until homogeneous. Taste and adjust truffle oil amount to preference—start light to avoid overpowering the beef.

Toast bread

Spread about 1/2 tsp of the truffle butter on each bread slice. Bake in the preheated oven for 6–8 minutes, or until edges are golden and butter has melted and slightly crisped. Alternatively, toast under a broiler for 1–2 minutes watching closely to prevent burning.

Finish toasts

When toasts are warm, optionally rub a cut garlic clove lightly over each slice for subtle aroma, then top with a small scattering of microgreens or baby arugula if using.

Portion the tartare onto chilled plates or a serving board using a ring mold or by hand to form neat rounds (about 150 g per serving if making 3–4 servings from 400 g beef). Place 2–3 truffle toasts alongside each portion.

If using, place an egg yolk on top of each tartare portion. Drizzle a few drops (about 1/4–1/2 tsp) of extra-virgin olive oil around the plate and shave or scatter the fresh truffle over the tartare and toasts. Finish with a light grinding of black pepper and a pinch of sea salt flakes.

Serve immediately so the toast remains crisp and the tartare stays chilled.