Steak Tartare
30m prep 0s cook 30m ready
6 servings The essential ingredient for this classic dish is top-quality lean beef, preferably tenderloin, although top round or sirloin may be substituted. Purchasing whole cuts of beef and keeping the meat cold helps the flavor and texture and decreases the risk of contamination. Do not substitute ground beef and be sure to mince the meat just before serving.
Ingredients
- 1 ½ pounds beef tenderloin
- (6 egg yolks)
- ½ cup minced onions or shallots
- ½ cup minced parsley
- ¼ cup minced cornichons
- ¼ cup minced drained capers
- (8 to 12 anchovy fillets, minced)
- Lemon juice
- Worcestershire sauce
- Dijon mustard
- Hot pepper sauce
- Flaky sea salt and freshly ground black pepper
- Thin-sliced pumpernickel, toasted French bread, or potato chips
Let's Cook
-
Step 1.
Trim well and chill thoroughly: 1 ½ pounds beef tenderloin
-
Step 2.
Mince the tenderloin by hand with a sharp knife. Alternatively, cut into ½-inch cubes and pulse in small batches in a food processor until the meat is chopped into ⅛-inch pieces, 7 to 10 seconds; do not overprocess. Transfer the meat to a chilled platter or individual plates and gently form into 6 individual mounds. If desired, make a spoon-shaped indentation into each mound and top with: (6 egg yolks)
-
Step 3.
Divide and arrange in small mounds around each serving: ½ cup minced onions or shallots; ½ cup minced parsley; ¼ cup minced cornichons; ¼ cup minced drained capers; (8 to 12 anchovy fillets, minced)
-
Step 4.
Serve immediately, passing separately: Lemon juice; Worcestershire sauce; Dijon mustard; Hot pepper sauce; Flaky sea salt and freshly ground black pepper
-
Step 5.
Serve with: Thin-sliced pumpernickel, toasted French bread, or potato chips
Ratings & reviews
Have you made this? Take a moment and let us know what you think. Sign in to leave a rating.