Steak Tartare* Recipe

Chill and prep beef

Place the trimmed beef tenderloin in the freezer for 15–20 minutes to firm up (this makes it easier to slice). Using a very sharp knife, slice the beef into thin strips, then stack and finely dice into small uniform pieces (traditional tartare is hand-chopped, not ground). Transfer to a chilled bowl.

Combine flavorings

To the chilled diced beef add the minced shallot, diced cornichons, chopped capers, and chopped parsley. Add Dijon mustard, Worcestershire sauce, olive oil, lemon juice, sea salt and freshly ground black pepper. Reserve one clean egg yolk for garnish if desired and mix one yolk into the tartare base (optional) until homogenous but not puréed. Taste and adjust seasoning. Keep tartare chilled until plating.

Grate and dry potatoes

Using a box grater or food processor, grate the peeled potatoes. Immediately place grated potatoes into a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible (this is critical for crispness).

Form and fry

Heat a heavy skillet over medium-high heat and add the neutral oil and butter. When foaming subsides and the pan is hot, add the grated potato in a compacted mound (about the size to portion for 2–3 servings). Press down firmly with a spatula to create an even pancake. Season the top with fine sea salt and black pepper. Cook without moving 4–5 minutes until deeply golden and crisp on the bottom. Carefully flip using a spatula (add a touch more oil if needed) and cook another 3–4 minutes until the second side is crisp and potatoes are cooked through. Transfer to a paper towel-lined plate to drain. Sprinkle with snipped chives immediately.

Keep warm

If needed, keep the cooked hashbrown in a 200°F (95°C) oven on a wire rack to stay crisp while finishing other components.

Bloom gelatin

Sprinkle the gelatin over the cold water in a small bowl and let it bloom for 5 minutes.

Warm dairy & temper yolks

In a small saucepan, combine the milk and half of the heavy cream and warm over medium heat until just simmering (do not boil). In a heatproof bowl, whisk the pasteurized egg yolks with the sugar until smooth. Slowly temper the warmed milk mixture into the yolks in a thin stream while whisking continuously to avoid curdling.

Cook custard & add gelatin

Return the tempered mixture to the saucepan and cook over low-medium heat, stirring constantly with a wooden spoon, until it coats the back of the spoon (thickens to about 80°C/175°F or when it reaches nappe consistency). Remove from heat and stir in the bloomed gelatin until dissolved. Stir in the prepared horseradish, remaining cold heavy cream, salt, and white pepper. Allow to cool to slightly warm (about 35–40°C / 95–105°F).

Chill to set

Pour the bavaroise into a shallow container or piping bag and chill in the refrigerator until set but still soft (about 1–2 hours). Just before plating, transfer to a piping bag fitted with a small round tip or spoon into portions.

Plate the tartare: use a ring mold (6–7 cm) in the center of each plate, pack 4–5 oz (approx. half of the prepared tartare mixture per serving) of tartare into the ring and press gently to shape. Remove the ring.

Place a portion of the crispy potato hashbrown to one side of the tartare mound or slide a half-moon of hashbrown against the tartare for contrast.

Pipe or spoon three small quenelles/dots of horseradish bavaroise around the tartare (or place one small quenelle on top if desired).

Top with microgreens or baby arugula, drizzle a small amount of extra virgin olive oil over the tartare, finish with a few flakes of sea salt, an extra crack of black pepper, and a lemon wedge on the side. If reserved, place the raw egg yolk gently on top of the tartare for a classic presentation (optional; ensure yolk is pasteurized if food-safety is a concern).

Serve immediately while hashbrown is still warm and crisp.