Description
Classic Steak Tartare is a traditional French appetizer featuring finely diced premium beef tenderloin or sirloin, mixed with flavorful ingredients like shallots, capers, cornichons, Dijon mustard, and Worcestershire sauce. Served raw and topped with a fresh egg yolk, this dish offers a delicate balance of textures and flavors perfect for an elegant starter.
Ingredients
Scale
Steak Tartare Ingredients
- 8 ounces beef tenderloin or sirloin, trimmed and finely diced
- 1 tablespoon finely chopped shallot
- 1 tablespoon capers, chopped
- 1 tablespoon cornichons, finely chopped
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon olive oil
- 1 egg yolk (fresh and pasteurized)
- Salt and freshly ground black pepper to taste
- Chopped fresh parsley or chives for garnish
To Serve
- Toasted baguette slices, crackers, or French fries
Instructions
- Prepare the Beef: Place the finely diced beef in a chilled mixing bowl to keep it fresh and cool during preparation.
- Add Flavorings: Add the chopped shallot, capers, cornichons, Dijon mustard, Worcestershire sauce, and olive oil to the beef. Season generously with salt and freshly ground black pepper.
- Combine Ingredients: Gently mix all ingredients together until evenly incorporated, being careful not to overwork the beef to maintain a tender texture.
- Shape and Plate: Form the mixture into a mound or patty on a serving plate. Create a small indentation on top to hold the egg yolk.
- Add Egg Yolk and Garnish: Carefully place the fresh egg yolk in the indentation. Garnish with chopped fresh parsley or chives for added color and flavor.
- Serve Immediately: Serve the tartare right away accompanied by toasted baguette slices, crackers, or French fries to enjoy the freshest taste and texture.
Notes
- Always use the highest-quality beef, preferably from a trusted butcher, to ensure safety and flavor.
- Use fresh and pasteurized eggs to minimize the risk of foodborne illness.
- Flavorings can be customized; consider adding a dash of hot sauce, a squeeze of lemon juice, or a pinch of smoked paprika for variety.
- Prepare the tartare just before serving to maintain optimum freshness and texture.
