CLASSIC STEAK TARTARE
An elegant French appetizer featuring hand-cut premium beef with bold seasonings, crowned with a silky egg yolk. Perfect for special occasions and dinner parties.
Ingredients
- 12 oz 340g beef tenderloin or top sirloin
- 2 egg yolks preferably pasteurized
- 2 tablespoons capers finely chopped
- 2 tablespoons shallots finely minced
- 1 tablespoon Dijon mustard
- 1 tablespoon extra virgin olive oil
- 2 teaspoons Worcestershire sauce
- 1 teaspoon hot sauce
- 2 tablespoons fresh parsley chopped
- Salt and black pepper to taste
- Fresh lemon juice to taste
- Toasted baguette and cornichons for serving
Instructions
- Chill beef in freezer for 15-20 minutes until firm but not frozen.
- Trim fat and dice beef into ⅛-inch cubes on clean cutting board.
- Whisk together mustard, Worcestershire, hot sauce, and olive oil.
- Add shallots, capers, and parsley to beef. Pour mustard mixture over and fold gently.
- Season with salt, pepper, and lemon juice to taste.
- Shape into portions using ring mold. Create well in center.
- Place egg yolk in well of each portion.
- Garnish with capers and herbs. Serve immediately with toasted bread.
Notes
• Safety: Use only extremely fresh beef from trusted source. Consume immediately.
• Storage: Do not store—must be consumed immediately after preparation.
• Substitutions: Can use sushi-grade tuna instead of beef for tuna tartare.