Classic Beef Tartare Recipe
This classic French beef tartare recipe combines finely chopped beef tenderloin with a savory, tangy, rich dressing. Topped with soy cured egg yolks, and served cold with toasted baguette slices or chips for serving.
Equipment
- Sharp knife
- Small skillet
- slotted spoon
- Mixing bowl
Ingredients
The Cured Yolks
- 4 egg yolks
- 4 tbsp tamari
- 1 tsp rice vinegar
The Tartare
- 8-10 oz beef tenderloin very fresh
- 3 tbsp capers divided
- 1 shallot
- 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 zest
- 1/2 tsp lemon juice
- 3 tbsp olive oil divided
- salt to taste
- black pepper to taste
- chips or toasted baguette slices for serving
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.4 egg yolks, 4 tbsp tamari, 1 tsp rice vinegar
- Freeze: Place the beef tenderloin and your knife in the freezer for 15–20 minutes.8-10 oz beef tenderloin
- Fry the Toppings: Heat olive oil in a small skillet over medium heat until shimmering. Pat dry 2 tbsp of capers very well and fry them until dark and crisp, about 2–3 minutes. Remove with a slotted spoon and drain on paper towels. Cut the center core from the shallot and thinly slice, saving the rest for the next step. Fry until golden, remove with the slotted spoon and place on the paper towel with the capers. Save for topping.2 tbsp capers, olive oil, ½ shallot
- Make the Sauce: Brunoise the remaining part of the shallot and 1 tbsp capers. Finely chop the anchovies and then, using the back of a knife, press and drag over it until you make a paste. Add all of this to a mixing bowl, along with 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.1 tbsp capers, ½ shallot, 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, 2 tbsp olive oil., salt, black pepper, 1/2 tsp lemon juice
- Prepare the Beef: Make sure your hands and cutting board are clean. Take the beef from out of the freeze and trim off excess fat or silverskin. Chop the beef finely. Mix in 1 tbsp of olive oil, salt, and black pepper. Add the sauce and mix again until evenly coated.1 tbsp olive oil., salt, black pepper
- Assemble: Place the ring mold on your serving plate. Pack it with the tartare and clean around the bottom if any of the sauce spilt out. Carefully remove the mold. Top with fried capers, fried shallots, more chives, and a cured egg yolk on top. Serve immediately with chips or toasted baguette slices.chips or toasted baguette slices
Notes
Use the freshest possible beef from a trusted source, kept very cold until preparation. Make sure your hands and your tools are clean. Assemble just before serving. For full tips, please read the Safety Tips Section.
People at increased risk of foodborne illness include children, pregnant or nursing women, and older adults shouldn't eat raw or undercooked meats.
Nutrition
Calories: 330kcal, Carbohydrates: 6g, Protein: 8g, Fat: 31g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 22g, Cholesterol: 101mg, Sodium: 2773mg, Potassium: 191mg, Fiber: 2g, Sugar: 2g, Vitamin A: 493IU, Vitamin C: 11mg, Calcium: 76mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.