Steak Tartare Recipe

Chill and trim

Place the trimmed beef tenderloin in the freezer for 15–20 minutes until very firm but not frozen solid; this makes it easier to slice cleanly.

Using a sharp knife, cut the chilled beef into very small dice (brunoise) — aim for pieces roughly 2–3 mm. Transfer to a mixing bowl and season with 1/4 tsp salt and 1/4 tsp freshly ground black pepper; set aside in the refrigerator while you prepare other components.

In a small bowl combine the finely minced shallot, diced cornichons, chopped capers, chopped parsley, 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, 1 tsp extra-virgin olive oil, 1/2 tsp fresh lemon juice and 1/8 tsp sugar (if using). Stir to blend thoroughly.

Taste the dressing and adjust seasoning: add a pinch more salt or lemon if needed. The mixture should be bright, slightly tangy, and well balanced to complement the raw beef.

Fold the prepared tartare mix gently into the diced beef, combining thoroughly but without mashing; use a light hand to keep texture. Return to the refrigerator briefly (5 minutes) if mixture warmed during handling.

Crispy shallots

Heat neutral oil in a small skillet or deep saucepan to 325°F (160°C) — oil should shimmer but not smoke. Add the thinly sliced shallots in a single layer and fry, stirring frequently, until they turn golden brown and crispy, about 3–5 minutes. Remove with a slotted spoon to a paper towel-lined tray and season lightly with a pinch of sea salt. Let cool; they will crisp further.

Quail eggs

Bring a small pot of water to a gentle boil. Carefully add quail eggs and simmer for 2 minutes for soft-set yolks. Immediately transfer eggs to an ice bath to stop cooking. When cool, gently crack and peel each quail egg. Keep refrigerated until plating.

Toast the baguette slices or prepare crispbreads. Arrange microgreens if using.

Portioning and plating: Use a ring mold (or freeform) to place 2–3 oz (approximately 60–90 g) of the prepared tartare per serving on chilled plates. Make a small shallow well on top of each mound and gently place one peeled quail egg in the well (for larger servings use two eggs per plate, as desired). Sprinkle reserved crispy shallots over the top and around the tartare. Finish with a light pinch of sea salt and a grind of black pepper. Drizzle a few drops of extra-virgin olive oil around the plate and add microgreens and toasted bread on the side.

Serve immediately so the beef remains chilled and the shallots stay crisp. Provide small spoons or knives for spreading on toast.