Steak Tartare Recipe

Chill the beef in the coldest part of your refrigerator (or briefly in the freezer for 10–15 minutes) so it is very firm; this makes dicing easier and safer.

Trim any sinew or fat and cut the beef into 1/4-inch strips, then into 1/4-inch dice. Aim for a uniform small dice. Keep the meat cold while working—transfer to a chilled bowl and return to fridge if needed.

Season the diced beef with 1/4 teaspoon of the sea salt and 1/4 teaspoon of freshly ground black pepper. Toss gently to combine and keep chilled.

Make the binding dressing

In a small bowl, whisk together the Dijon mustard, egg yolk, Worcestershire, lemon juice, and the remaining 1 tablespoon of olive oil until smooth and slightly emulsified. Taste and adjust balance — it should be tangy and slightly rich.

If you prefer a looser dressing, whisk in up to 1 teaspoon more olive oil; for a firmer bind, keep as-is. Keep chilled.

Combine the minced shallot, chopped capers, minced anchovy, chopped parsley, and finely minced chili in a small bowl. Stir to blend.

Add this aromatic mixture to the chilled diced beef. Mix gently so you do not mash the meat.

Drain the quick-pickled red onions to remove excess vinegar (reserve a little pickling liquid if you want to add a few drops to the dressing later). Chop or leave a few ribbons whole for garnish.

If using cornichons, add the finely diced pieces to the meat mixture now and stir to combine.

Add the prepared dressing to the meat and aromatic mixture — start with about half and gently fold; taste and add more to achieve desired creaminess. Adjust seasoning with the remaining 1/4 teaspoon salt and remaining black pepper if needed.

Fold in about half of the chopped pickled onions so the acidity is distributed; reserve the rest for garnish.

Taste and adjust: if it needs brightness, add a few drops of the reserved pickling liquid or another 1/4 teaspoon lemon juice; if it needs saltiness, a tiny pinch more sea salt or another small piece of anchovy can help.

Form the tartare onto a chilled plate using a 3-inch ring mold or by hand into a neat mound about 4–6 ounces per serving (this recipe yields approximately 2 servings).

Sprinkle the top with remaining chopped parsley, the reserved pickled onion ribbons, and a light dusting of lemon zest.

Serve immediately with Kennebec potato chips arranged around or propped into the tartare for scooping.

Just before serving, arrange Kennebec chips on the plate so they remain crisp. Do not mix chips into the tartare ahead of time.