Steak Tartare* Recipe

Chill and trim

Place the beef tenderloin in the freezer for 15–20 minutes so it firms up (this makes it easier to finely dice). Meanwhile, chill a mixing bowl and knives if possible.

Finely dice aromatics and pickles

Finely mince the shallot, chop the capers and cornichons, and finely chop the parsley. Combine these in a small bowl and set aside.

Remove the beef from the freezer. Using a sharp knife, trim any silver skin or fat, then cut the beef into thin strips, then into small even dice about 1/8" (3 mm). Continue until all beef is diced. Place diced beef in the chilled mixing bowl.

To the chilled bowl with diced beef add the chopped shallot, capers, cornichons, and parsley.

Add the Dijon mustard, Worcestershire sauce, olive oil, lemon juice, sea salt, and freshly ground black pepper. Using a fork, gently fold ingredients together until evenly combined but not mushy; taste and adjust seasoning (add more salt, pepper or lemon as needed).

If serving a traditional style with an egg yolk on top, gently place one egg yolk in a small ramekin per serving or reserve to place on the tartare immediately before serving. If pasteurized yolks are preferred for safety, use those.

Portion the mixture into two equal portions (recipe yields 2 servings) using a ring mold if desired for a neat presentation. Make a shallow well on top and place an egg yolk or tuck microgreens if preferred.

Serve immediately with toasted baguette slices or crostini on the side. Garnish with extra parsley or microgreens and a final crack of black pepper. Advise guests to mix the egg yolk into the tartare as they eat.