Steak Tartare

Name: Steak Tartare
Total time: 25 min
Yield: 3 servings
Cuisine: French
Ingredients: 1 lb fresh beef tenderloin, well chilled; 1 large egg yolk; 2 tbsp capers, drained and chopped; 2 tbsp finely minced shallot; 2 tbsp finely chopped cornichons; 1 tbsp Dijon mustard; 1 tbsp Worcestershire sauce; 2 tbsp chopped fresh parsley

A French bistro classic of hand-chopped raw beef seasoned with capers, shallots, and a glistening egg yolk.

25 minutes

Serves 3

Appetizer

Contains common allergens

Egg Fish mustard Seafood

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Instructions

5 steps

1
Place the chilled tenderloin in the freezer for 15 minutes to firm it up, which makes clean knife work much easier.

2
Using a very sharp knife, finely hand-chop the beef into small uniform 1/8-inch dice, avoiding a food processor so the meat stays distinct rather than pasty.
3
In a chilled bowl, gently fold the chopped beef together with the capers, shallot, cornichons, Dijon, Worcestershire, and parsley, seasoning with salt and freshly ground black pepper to taste.
4
Mound the seasoned tartare onto a cold plate using a ring mold for a clean round, then make a small well in the center with the back of a spoon.
5
Slip the raw egg yolk into the well and serve immediately with toasted baguette slices or crisp fries, letting diners stir the yolk in at the table.

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