Steak Tartare
Ingredients
- • 450 g beef tenderloin, finely minced
- • 30 g shallots, finely minced
- • 30 g capers, drained and chopped
- • 30 g cornichons, finely chopped
- • 15 g fresh parsley, chopped
- • 15 ml Dijon mustard
- • 10 ml Worcestershire sauce
- • 5 ml hot sauce
- • 4 item egg yolks
- • 30 ml extra virgin olive oil
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
- • 8 slices toasted bread or crackers for serving
Instructions
- 1
Place the beef in the freezer for 15 minutes to firm up, then hand-mince with a sharp knife into small, uniform pieces (about 1/8 inch). Avoid using a food processor as it can make the texture mushy.
- 2
In a large mixing bowl, combine the minced beef, shallots, capers, cornichons, and parsley. Mix gently with a fork.
- 3
In a small bowl, whisk together the Dijon mustard, Worcestershire sauce, hot sauce, and olive oil until well combined.
- 4
Pour the sauce mixture over the beef and fold gently to combine. Season with salt and freshly cracked black pepper to taste.
- 5
Divide the tartare mixture into 4 portions. Using a ring mold or by hand, shape each portion into a neat round on individual serving plates.
- 6
Create a small well in the center of each tartare portion and carefully place a raw egg yolk in each well.
- 7
Serve immediately with toasted bread points or crackers on the side. Guests can mix the egg yolk into their portion just before eating.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This elegant French classic celebrates the pure flavor of quality beef—don't be intimidated! Use the freshest tenderloin from a trusted butcher, keep everything well-chilled, and let your guests mix in their own egg yolk tableside for a memorable experience."
