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Ingredients
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Steak Tartare
To Serve
Method
Steak Tartare
- 1
Chill and prepare
Place the trimmed beef tenderloin in the freezer for 10–15 minutes to firm slightly; this makes it easier to dice finely. While chilling, place a mixing bowl and knives in the refrigerator so everything stays cold.
- 2
Dice beef
Using a very sharp knife, cut the chilled beef into 1/4-inch strips, then into even 1/4-inch dice. Aim for a uniform small dice. Transfer the diced beef to the chilled mixing bowl and keep cold.
- 3
Make seasoning base
In a small bowl combine the finely minced shallot, chopped capers, chopped anchovy fillets, chopped parsley and (if using) finely diced cornichons. Add Dijon mustard, Worcestershire sauce, lemon juice and extra-virgin olive oil. Stir to form a loose emulsion; taste and adjust seasoning.
- 4
Combine
Add the seasoning mixture to the diced beef. Crack the egg yolks over the beef (reserve one yolk for the top if desired). Sprinkle Kosher salt and freshly ground black pepper. Using a fork or small spatula, gently fold everything together 8–12 times until evenly combined but not mushy — the texture should remain slightly chunky. Taste and adjust salt, pepper, or lemon as needed.
- 5
To Serve
- 6
Arrange lavash crackers or toasted bread on a serving plate. Spoon each portion of tartare onto the plate or onto individual plates beside the crackers. Garnish with microgreens or extra parsley and serve immediately with lemon wedges on the side. Recommend diners spread tartare on crackers and squeeze a touch of lemon if desired.