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Restaurants›Tony's of Cincinnati›Rassati Beef Tartare Recipe

Rassati Beef Tartare Recipe

Name: Tony's of Cincinnatis Rassati Beef Tartare Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: French
Ingredients: 1.25 lb fresh beef tenderloin (or top sirloin), well-chilled; 1 large shallot, very finely minced; 2 tbsp capers, rinsed and roughly chopped; 2 tbsp cornichons (or dill pickles), finely diced; 2 tbsp flat-leaf parsley, finely chopped; 1 tbsp fresh chives, finely snipped; 1 tsp Dijon mustard; 1 tbsp extra-virgin olive oil; 1 tsp Worcestershire sauce; 1 tsp good-quality soy sauce (or tamari); 1 tsp lemon juice, freshly squeezed; 1 tsp coarse kosher salt; 0.5 tsp freshly ground black pepper; 2 count large egg yolks (very fresh), one per 2 servings; 1 tbsp capers (for garnish), whole; 1 tsp extra-virgin olive oil (drizzle); 0.25 cup microgreens or small herb sprigs (optional); 1 loaf baguette, thinly sliced on the bias; 2 tbsp unsalted butter, melted (or olive oil); 1 clove garlic clove, halved (for rubbing); 0.25 tsp sea salt, for sprinkling

Inspired by Tony's of Cincinnati

Time40m

Serves4

egg yolk + capers + crostini

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Ingredients

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Beef Tartare

1 1/4 lb fresh beef tenderloin (or top sirloin), well-chilled

1 large shallot, very finely minced

2 tbsp capers, rinsed and roughly chopped

2 tbsp cornichons (or dill pickles), finely diced

2 tbsp flat-leaf parsley, finely chopped

1 tbsp fresh chives, finely snipped

1 tsp Dijon mustard

1 tbsp extra-virgin olive oil

1 tsp Original Worcestershire Sauce

1 tsp good-quality soy sauce (or tamari)

1 tsp lemon juice, freshly squeezed

1 tsp coarse kosher salt

1/2 tsp freshly ground black pepper

Egg Yolk & Finishing

2 count large egg yolks (very fresh), one per 2 servings

1 tbsp capers (for garnish), whole

1 tsp extra-virgin olive oil (drizzle)

1/4 cup microgreens or small herb sprigs (optional)

Crostini

1 loaf baguette, thinly sliced on the bias

2 tbsp unsalted butter, melted (or olive oil)

1 clove garlic clove, halved (for rubbing)

1/4 tsp sea salt, for sprinkling

Method

Prepare Beef

Chill and trim

Place the beef in the freezer for 15–20 minutes until firm but not frozen solid; this makes it easier to dice. Trim away any silver skin, sinew, and excess fat with a sharp knife.

Dice the beef

Using a very sharp knife, cut the beef into 1/4-inch cubes and then finely chop until you reach a fine, uniform mince. Transfer the minced beef to a chilled mixing bowl and keep refrigerated while you prepare the other components.

Mix Tartare

Combine aromatics and seasonings

In a small bowl combine the minced shallot, chopped capers, diced cornichons, parsley, chives, Dijon mustard, Worcestershire, soy sauce, lemon juice, and olive oil. Stir to create an evenly seasoned mixture.

Season the beef

Add the seasoning mixture to the chilled minced beef. Sprinkle in the kosher salt and ground black pepper. Gently fold everything together with a rubber spatula or fork until evenly combined, tasting and adjusting seasoning (salt, pepper, or lemon) as needed. Keep chilled until plating.

Make Crostini

Prepare slices

Preheat oven to 400°F (200°C). Arrange baguette slices in a single layer on a baking sheet. Brush the tops lightly with melted butter (or olive oil) and sprinkle with sea salt.

Toast

Bake for 6–8 minutes, turning once if necessary, until golden and crisp. Remove from oven and, while still warm, rub each slice lightly with the cut side of the garlic clove to impart a subtle garlic aroma. Cool on a rack.

Finish & Plate

Portion the tartare

Divide the tartare mixture into 4 equal portions (for the number of servings indicated). Using a ring mold (optional) place a portion on each chilled plate and press gently to shape a neat mound about 3 inches across and 1 inch high. If not using a ring, arrange with spoonfuls in neat rounds.

Add egg yolk

Carefully separate egg yolks from whites and place one yolk on top of each tartare portion (for 2 servings use one yolk per serving; the recipe quantity assumes 4 servings with 2 yolks—adjust as preferred). If you prefer, serve the yolks on the side in a small dish so diners can break them over the tartare.

Garnish and serve

Scatter a few whole capers and microgreens or herb sprigs over and around the tartare. Drizzle a small amount (about 1/4 tsp) of extra-virgin olive oil over each portion and finish with a light sprinkle of freshly ground black pepper. Serve immediately with warm crostini on the side so diners can spread the tartare and yolk onto the toast.