Smoked Steak Tartare Recipe

Cold smoke option (optional)

If you want an extra smoked note beyond smoked salt/paprika, give the chilled trimmed beef a 20–30 minute cold smoke using apple or hickory chips at low temperature. Keep meat below 80°F/27°C and monitor closely. Alternatively, skip cold smoking and rely on smoked salt/paprika.

Chill a sharp chef's knife and cutting board in the freezer for 10 minutes to help with very fine dicing.

Trim any silver skin, fat, or sinew from the chilled beef. Pat dry with paper towels and place on the chilled cutting board.

Using a sharp knife, slice the beef across the grain into thin slices, then into thin strips and finally dice into very small 1/8–1/4-inch (3–6 mm) cubes. Keep the meat cold throughout — return to fridge briefly if it warms.

In a small bowl combine the prepared horseradish, Dijon mustard, lemon juice, smoked paprika, and olive oil. Whisk until smooth and slightly emulsified. Taste and adjust: add a pinch more smoked salt or lemon if needed. This provides the tartare’s smoky-horseradish tone.

Place the diced beef in a chilled bowl. Sprinkle with smoked salt and black pepper and gently fold in the chopped shallot, cornichons, chopped capers, and most (reserve a little for garnish) of the chives.

Add the horseradish emulsion a little at a time, gently tossing with a rubber spatula or spoon until the beef is evenly coated but not soupy. You want the meat to remain cohesive; stop when flavor is balanced (about 1 tablespoon of emulsion used, depending on taste).

Taste and adjust seasoning with additional smoked salt, pepper, or a touch more lemon/horserradish if desired.

For each serving, use a ring mold (2.5–3 inches) or shape with a spoon and mound approximately half of the prepared tartare (about 3–4 oz) in the center of a chilled plate.

Make a small well on top and optionally nestle an egg yolk in the center (or serve yolk on the side). Sprinkle remaining chives over the tartare.

Garnish with microgreens or watercress, a few extra diced cornichons, a small dot of extra horseradish on the plate, and a final crack of black pepper. Serve immediately with toasted baguette slices or rye crisps.

This tartare is designed for a seafood bar offering as a non-seafood option with briny, acidic accompaniments (cornichons, capers, horseradish). Keep chilled on ice if displayed on a bar and consume within 1–2 hours of service; discard any leftovers after 2 hours when held at ambient temperature. If offered raw egg yolk, advise guests and use pasteurized yolks where required.