Beef Tartare Recipe

Prepare the beef

Trim any fat or silver skin from the chilled beef tenderloin with a sharp knife. Partially freeze the trimmed beef for 15–20 minutes until firm but not frozen solid — this makes slicing easier.

Using a very sharp knife, slice the beef across the grain into thin strips, then into small dice about 1/8–1/4 inch. Place the diced beef in a chilled bowl and keep refrigerated until ready to mix.

Mix the seasoning

In a small bowl combine the finely minced shallot, diced cornichons, chopped capers, chopped parsley, Dijon mustard, olive oil, Worcestershire sauce, prepared horseradish, lemon juice, kosher salt and black pepper. Stir well to make a cohesive seasoning mixture.

Add the seasoning mixture to the diced beef. Gently fold with a rubber spatula or spoon just until evenly combined — avoid overworking the meat. Taste and adjust seasoning with additional salt, pepper, lemon, or horseradish as desired. Keep chilled.

Make the cure

In a small bowl combine the 1/4 cup kosher salt and 1/4 cup sugar and mix thoroughly.

Find a shallow container just large enough to hold the yolks separately. Spread half of the cure mixture into the bottom of the container to form a bed. Carefully separate the egg yolks from whites (reserve whites for another use). Gently nestle the yolks into wells in the cure bed so they do not touch each other.

Gently cover the yolks with the remaining cure mixture. Cover the container and refrigerate for 4–6 hours for a soft, silky cured yolk (longer will firm them further).

When cured, carefully brush the cure off the yolks with a soft brush or rinse quickly under cold water and pat dry on paper towel. Transfer to a small bowl and keep refrigerated until plating; handle gently as they are delicate.

Prepare the baguette

Slice the sourdough baguette on a diagonal into 1/2-inch slices. Lightly butter one side of each slice with unsalted butter.

Heat a grill pan or skillet over medium-high heat. Grill the buttered side down until golden and crisp, about 1–2 minutes, then flip and toast the other side 30–45 seconds. Remove and keep warm.

Assemble olives and cheese

Halve the pitted Cerignola olives and lightly toss with a tiny pinch of chopped parsley or a drop of olive oil if desired. Shave the aged Gruyère into thin ribbons or finely dice into small cubes and keep ready for plating.

Using a ring mold (optional) place 3–4 tablespoons of the seasoned beef tartare into the center of each plate and press lightly to form a neat mound.

Gently place one cured egg yolk on top of each tartare mound. If yolks are very firm, you may shave small pieces or crumble over the tartare; for softer yolks, crack so it spills slightly over the beef for richness.

Arrange grilled baguette slices alongside, scatter the halved Cerignola olives and shaved Gruyère around the tartare, and finish with microgreens or small herb salad if using. Drizzle a few drops of extra-virgin olive oil over the beef and finish with an extra grind of black pepper and a light sprinkle of flaky sea salt to taste.

Serve immediately, keeping the tartare chilled until the moment of service.