Steak Tartare Recipe

Chill and prep beef

Place the beef in the freezer for 10–15 minutes until firm but not frozen; this makes it easier to slice cleanly.

Using a sharp knife, trim any fat, sinew, or gristle. Slice the beef into thin strips, then cross-cut into fine 1/8" (3 mm) dice. Transfer to a chilled bowl.

Finely mince the shallot and anchovy. Combine the minced shallot, minced anchovy, diced cornichons, chopped capers and chopped parsley in a small bowl.

Add Dijon mustard, olive oil, Worcestershire sauce, lemon juice, salt and black pepper to the shallot mixture and stir to combine.

Gently fold the seasoning mixture into the diced beef until evenly mixed. Taste and adjust seasoning with more salt, pepper or lemon if needed. Keep chilled until plating.

Bring a small saucepan of water to a gentle simmer. Carefully lower the quail eggs into simmering water and cook for 2 minutes for soft-set yolks (2:15–2:30 for slightly more set).

Using a slotted spoon, transfer eggs to an ice bath to stop cooking for 1–2 minutes. Gently peel shells — quail eggs are delicate; roll gently and peel under running water if helpful.

Halve the peeled quail eggs and season cut sides lightly with fine sea salt. Hold refrigerated until ready to plate.

Preheat a grill pan or skillet over medium-high heat. Brush each focaccia slice lightly with olive oil and season with a crack of black pepper.

Grill focaccia slices 1–2 minutes per side, until grill marks form and bread is warm and crisp at the edges. Remove and keep warm.

Divide the chilled tartare between 4 plates (about 2.4 oz / 70 g per serving) — or mound on a single shared plate for family-style. Use a ring mold (2.5–3 inches) for neat presentation if desired.

Top each portion with two halved quail eggs (or one halved small chicken egg). Scatter a few microgreens or baby arugula around for color.

Arrange grilled focaccia alongside the tartare. Serve immediately with lemon wedges so diners can squeeze a bit of fresh lemon if desired.

Recommend tasting a small spoonful with bread — adjust salt or pepper at the table. Consume immediately since this is raw beef.