Steak Tartare
A French bistro classic of hand-chopped raw beef seasoned with capers, shallots, and a glistening egg yolk.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 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.
Plan it in Listahan
Add Steak Tartare to your week, check it against your household's allergens, and build the shopping list automatically.