Beef Tartare Recipe

Prepare beef

Place the beef in the freezer for 20–30 minutes until very firm but not frozen solid; this makes it easier to slice finely. Using a very sharp knife, trim any silver skin and fat, then slice the beef into thin strips, then into small dice about 1/8 to 1/4 inch. Keep the beef cold in the refrigerator until ready to assemble.

Combine flavorings

In a chilled mixing bowl, combine the finely minced shallot, chopped capers, chopped cornichons, and chopped parsley. Add the Dijon mustard, Worcestershire sauce, lemon juice, salt, and black pepper. Stir to combine.

Dress beef

Add the cold diced beef to the bowl with the flavorings. Add the egg yolks and olive oil. Using a fork or spatula, gently fold the mixture until evenly coated — do not overwork. Taste and adjust seasoning with additional salt, pepper, or a few drops of lemon juice if needed. Keep chilled until plating.

In a small bowl, whisk together the mayonnaise, cooled espresso, grated garlic, lemon juice, smoked paprika, and salt until smooth and homogeneous. Taste and adjust espresso or salt for balance. Cover and refrigerate for at least 15 minutes for flavors to meld.

In a small bowl or the bowl of a stand mixer fitted with the whisk attachment, combine the softened cream cheese, cold heavy cream, lemon zest (if using), salt, and pepper. Whip on low to medium speed until the mixture is light, airy, and spreadable (about 30–60 seconds by mixer or 1–2 minutes by hand with a whisk). Transfer to a piping bag or small bowl and keep chilled until plating.

Toast baguette slices or prepare crackers. To plate, use a round ring mold (optional) or form quenelles by hand. If using a ring, place on the center of chilled plate and gently spoon the dressed beef into the ring, pressing lightly to shape. Remove the ring carefully.

Dot or pipe small amounts of whipped cream cheese around or atop the tartare. Spoon small drops or streaks of the espresso aioli around the plate or directly on the beef to taste.

Finish with a drizzle of extra virgin olive oil, a sprinkle of microgreens or snipped chives, and a final dusting of cracked black pepper and a pinch more sea salt if desired. Serve immediately with toasted baguette slices or crackers alongside.