Description
Steak tartare is a classic French dish featuring finely chopped raw beef combined with capers, shallots, Dijon mustard, and a fresh egg yolk. It’s seasoned perfectly to bring out the delicate flavors of the beef, offering a rich and sophisticated experience for your taste buds. This no-cook recipe is quick to prepare and makes a striking appetizer or main course for a special meal at home.
Ingredients
- Beef Tenderloin: 200 grams per serving (800 grams total for 4 servings)
- Shallots: 2 small, finely diced
- Capers: 2 tablespoons, roughly chopped
- Dijon Mustard: 1 tablespoon
- Worcestershire Sauce: 1 teaspoon
- Egg Yolks: 4 fresh and pasteurized, one per serving
- Parsley: 2 tablespoons, freshly chopped
- Cornichons: 2 tablespoons, finely chopped
- Olive Oil: 1 tablespoon
- Salt & Pepper: To taste
- Lemon Juice: 1 teaspoon (optional, for added brightness)
Instructions
- Prepare the Beef
- Start by trimming any fat or sinew from the beef tenderloin. Use a sharp knife to finely chop the beef into small, even pieces. Keeping the beef cold while chopping will help maintain freshness and texture.
- Mix the Base Ingredients
- In a large mixing bowl, combine the finely diced shallots, capers, Dijon mustard, Worcestershire sauce, chopped parsley, and cornichons. Mix until everything is evenly distributed.
- Add the Beef
- Add the finely chopped beef to the bowl with the other ingredients. Gently mix until well combined. Be careful not to overmix, as you want to maintain the tender texture of the meat.
- Season
- Drizzle the mixture with olive oil and season generously with salt and pepper. Taste and adjust the seasoning as needed. Optionally, add lemon juice for a bright, tangy note.
- Plate and Garnish
- Use a ring mold to shape the steak tartare into individual portions on each plate. Make a small well on top of each portion and place a fresh egg yolk in the center.
- Serve
- Garnish with a few extra capers or a sprinkle of chopped parsley. Serve immediately with toasted bread, such as Perfect Sandwich Bread, or alongside Cowboy Butter for added flavor.
Notes
Food Safety: Since steak tartare involves raw beef and egg yolk, it is essential to use high-quality, fresh beef and pasteurized eggs. Always keep the beef chilled until ready to serve and ensure all preparation surfaces and utensils are sanitized to prevent contamination.
- Prep Time: 20 minutes
- Cook Time: 0 minutes (no cooking required)
- Category: Appetizer, Main Course
- Method: French, Gourmet
Nutrition
- Calories: 270 kcal
- Sugar: 1 g
- Sodium: 380 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 24 g
- Cholesterol: 220 mg