Steak Tartare — Raw Perfection
Indulge in the exquisite simplicity of steak tartare, where hand-cut beef meets vibrant seasonings for a symphony of flavor and texture.
Steak Tartare — Raw Perfection
Indulge in the exquisite simplicity of steak tartare, where hand-cut beef meets vibrant seasonings for a symphony of flavor and texture.
The Key Move
Achieve a perfect texture by hand-cutting the beef into small, uniform dice, avoiding any mushiness.
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The Setup
- Sharp Knife
- Mixing BowlMedium
- Cutting Board
The Mise en Place
5 of 11Your prep station before cooking begins
The Protein (0/4)
The Pantry (0/4)
Tartare is too mushy.
Ensure the beef is very cold before dicing and that you are using a sharp knife.
Tartare is too bland.
Adjust the seasoning with more salt, pepper, or a dash of hot sauce.
The Method
CHILL
Place the beef tenderloin (450 g) in the freezer for 15 minutes to firm up slightly. This will make it easier to dice.
DICE
Remove the beef from the freezer and carefully dice it into small, uniform pieces, about 1/4 inch in size. Remove any sinew or tough pieces.
Small, uniform dice with no large chunks
COMBINE
In a medium bowl, gently combine the diced beef with the capers (2 tbsp), shallots (2 tbsp), parsley, Dijon mustard (2 tsp), Worcestershire sauce (1 tsp), olive oil (1 tbsp), and hot sauce (1 dash) (if using).
SEASON
Season the mixture with salt (2 g) and freshly ground black pepper (1 g) to taste. Be careful not to over-salt.
Balanced flavor, not too salty
PLATE
Time-sensitiveDivide the steak tartare among individual serving plates. Make a small well in the center of each portion and carefully place an egg yolk in the well.
SERVE
Serve immediately with toast points, crackers, or crudités. Encourage guests to mix the egg yolk into the tartare before eating.
Silky texture after mixing in the yolk
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