Classic Steak Tartare

By Culiora

Classic steak tartare made with hand-cut, top-quality beef and traditional accompaniments. The pure, clean flavor of the meat is balanced by tangy capers, crisp onion, peppery Dijon mustard, and creamy egg yolk.

• Servings: 4
• Prep time: 25 min
• Total time: 25 min

Ingredients

• 600 g high-quality beef tenderloin or top round, trimmed
• 4 pcs egg yolks (fresh, room temperature)
• 1 pcs shallot, finely chopped
• 3 tbsp capers, roughly chopped
• 4 pcs cornichons, finely chopped
• 3 tbsp pickled beets, finely chopped
• 2 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• 4 pcs drops Tabasco sauce
• 2 pinch flaky sea salt
• 2 pinch freshly ground black pepper

Instructions

1. Place the beef in the freezer for about 20–30 minutes before slicing. This firms up the meat, making it much easier to dice finely and evenly.
2. First cut the beef into thin slices (about 2–3 mm), then slice into fine matchsticks, and finally dice crosswise into tiny cubes. Avoid grinding or mashing the meat—a hand-cut texture provides the best mouthfeel.
3. Transfer the cut beef to a chilled bowl. Keep refrigerated until ready to serve if not plating immediately.
4. Divide the beef among four chilled plates. Shape the meat into neat, round patties using a pastry ring or damp hands. Make a shallow indentation in the center of each patty.
5. Gently place an egg yolk into the indentation on each portion of tartare.
6. Arrange the finely chopped shallot, capers, cornichons, pickled beets, and Dijon mustard in neat little mounds around the beef on each plate.
7. Season the meat with flaky sea salt and freshly ground black pepper. Finish with a few dashes of Worcestershire sauce and Tabasco at the table, or let each guest season and mix their tartare to taste.