Steak Tartare Recipe

Name: Tony's of Cincinnatis Steak Tartare Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: French
Ingredients: 0.5 lb fresh beef tenderloin or top sirloin (well-chilled); 1 tbsp shallot, very finely minced; 1 tbsp capers, drained and finely chopped; 2 tsp cornichons (small pickles), finely diced; 1 tbsp flat-leaf parsley, finely chopped; 1 tsp Dijon mustard; 0.5 tsp Worcestershire sauce; 1 tsp extra-virgin olive oil; 1 item egg yolk (pasteurized if desired), separated; 0.5 tsp sea salt; 0.25 tsp freshly ground black pepper; 0.5 tsp lemon juice, fresh; 1 tsp cornichons or extra capers (optional); 8 item toasted baguette slices or crackers; 0.25 cups microgreens or small salad leaves (optional)

Inspired by Tony's of Cincinnati

Time30m

Serves2

Make Steak Tartare Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Beef

1/2 lb fresh beef tenderloin or top sirloin (well-chilled)

Seasoning & Binder

1 tbsp shallot, very finely minced

1 tbsp capers, drained and finely chopped

2 tsp cornichons (small pickles), finely diced

1 tbsp flat-leaf parsley, finely chopped

1 tsp Dijon mustard

1/2 tsp Original Worcestershire Sauce

1 tsp extra-virgin olive oil

1 item egg yolk (pasteurized if desired), separated

1/2 tsp sea salt

1/4 tsp freshly ground black pepper

1/2 tsp lemon juice, fresh

To Serve

1 tsp cornichons or extra capers (optional)

8 item toasted baguette slices or crackers

1/4 cups microgreens or small salad leaves (optional)

Method

Beef

Prep and chill

Place the trimmed beef in the freezer for 15–20 minutes until very cold but not frozen; this firms the meat for easier, finer chopping.

Using a very sharp knife, remove any visible fat, silver skin, or sinew. Cut the beef into thin strips, then into small cubes. Continue chopping to a fine dice (or a coarse mince) to your desired texture. The total chopped volume should equal about 0.5 lb of meat after trimming. Transfer to a chilled bowl and keep refrigerated while you prepare the other components.

Seasoning & Binder

Prepare aromatics

Finely mince the shallot, capers, cornichons, and parsley so their pieces are small and evenly distributed.

Mix dressing

In a small bowl, whisk together the Dijon mustard, Worcestershire sauce, extra-virgin olive oil, lemon juice, sea salt, and freshly ground black pepper until smooth. Taste and adjust seasoning slightly; the mixture should be bright and tangy to complement the beef.

Combine the chopped aromatics (shallot, capers, cornichons, parsley) with the dressing. Add the chopped beef to the bowl and gently fold until evenly coated. Create a small well in the center and place the egg yolk on top (reserve if serving family members who prefer not to mix). The yolk will act as an additional binder and enrich the texture.

Taste a small portion (optional) and adjust salt, pepper, lemon, or Worcestershire to preference. If mixture feels loose, add a touch more chopped cornichon or a small extra drizzle (1/2 tsp) of olive oil to reach desired consistency.

To Serve

Plating

Arrange toasted baguette slices or crackers on a serving plate. Use a ring mold (about 3 inches) or form the tartare by hand into portions (this recipe makes 2 servings). Spoon the tartare onto the toasts or plate it in neat mounds. If using a yolk, either leave it whole on top of each portion or gently break and fold into the meat just before eating.

Garnish each portion with a few extra capers or a cornichon slice and a sprinkle of chopped parsley or microgreens. Serve immediately so the beef remains chilled and fresh.

Note on food safety: Use the freshest, highest-quality beef from a reputable source, keep it very cold, and consume immediately. Consider using pasteurized egg yolk if concerned about raw egg.