Beef Tartare Recipe
This beef tartare is made with finely chopped tenderloin folded into a classic caper, anchovy, Dijon, and herb dressing, then finished with crisp fried capers, golden shallots, and freshly grated cured egg yolk. It is a cold, no-cook appetizer with bold, savory flavor and a balanced, traditional texture, served with chips or bread.
Equipment
- Sharp knife
- Small skillet
- slotted spoon
- paper towels
- Mixing bowl
- Ring mold
Ingredients
The Cured Yolks
- 4 egg yolks
- 4 tbsp tamari
- 1 tsp rice vinegar
The Tartare
- 8-10 oz beef tenderloin
- 3 tbsp capers, divided
- 1 shallot, divided
- olive oil, for frying
- 1½ anchovy fillets
- 1 tsp Dijon mustard
- 1½ tbsp parsley, finely chopped
- 1 tbsp chives, finely chopped, plus more for topping
- 1 tbsp Parmigiano Reggiano, finely grated
- 1 tsp caper brine
- ½ tsp Worcestershire sauce
- 1 small squirt Tabasco, or Frank’s RedHot
- 1 lemon, zested plus ½ tsp juice
- salt
- black pepper
- 3 tbsp olive oil, divided
Instructions
- Cure the Egg Yolks: Place the egg yolks in a small container and coat them completely with tamari. Add the rice vinegar, cover, and refrigerate for 2-4 hours. Keep chilled until ready to grate.4 egg yolks, 4 tbsp tamari, 1 tsp rice vinegar
- Chill the Beef: Place the beef tenderloin and your knife in the freezer for 15–20 minutes until the surface is firm but not frozen solid.8-10 oz beef tenderloin
- Fry the Capers and Shallots: Pat 2 tbsp of the capers very dry. Heat olive oil in a small skillet over medium heat until shimmering. Fry the capers until very dark and crisp, about 2–3 minutes. Remove with a slotted spoon and drain on paper towels. Cut the center core from the shallot, slice it thinly and fry it in the same oil until golden. Remove with the slotted spoon and place on the paper towel with the capers. Save for topping.3 tbsp capers, olive oil, 1 shallot
- Make the Sauce: Finely mince the remaining shallot and capers. Using the back of a knife, mash the anchovy fillets into a smooth paste. In a mixing bowl, combine the chopped shallot, chopped capers, anchovy paste, Dijon mustard, parsley, chives, Parmigiano Reggiano, caper brine, Worcestershire sauce, hot sauce, lemon zest, lemon juice, black pepper, and 2 tbsp olive oil. Mix until fully combined. Taste and adjust seasoning.1½ anchovy fillets, 1 tsp Dijon mustard, 1½ tbsp parsley, 1 tbsp chives, 1 tbsp Parmigiano Reggiano, 1 tsp caper brine, ½ tsp Worcestershire sauce, 1 small squirt Tabasco, 1 lemon, salt, black pepper, 3 tbsp olive oil
- Prepare the Beef: Trim any excess fat or silverskin from the chilled tenderloin. Chop the beef finely to your preferred tartare texture. Add 1 tbsp of olive oil, salt, and black pepper, then mix. Add the sauce and mix again until evenly coated.
- Assemble: Pack the tartare into a ring mold. Top with fried capers, fried shallots, chives, and the cured egg yolk on top. Serve immediately with chips or bread.
Notes
Use the freshest possible beef from a trusted source, kept very cold until preparation. Assemble just before serving to maintain texture and temperature.
Nutrition
Calories: 364kcal, Carbohydrates: 7g, Protein: 12g, Fat: 33g, Saturated Fat: 7g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 21g, Cholesterol: 392mg, Sodium: 4821mg, Potassium: 219mg, Fiber: 2g, Sugar: 2g, Vitamin A: 882IU, Vitamin C: 11mg, Calcium: 112mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.