If you are craving a dish that bursts with bold flavor and exquisite texture, you simply have to try this Spicy Calabrian Chili Beef Tartare Recipe. Combining tender, finely diced sirloin with the smoky heat of Calabrian chili and the crisp pop of fried capers, this tartare is a vibrant celebration of contrast and balance. Every bite is a lively dance between creamy, spicy, and tangy notes, brought together by the luxurious richness of fresh egg yolks and a zesty chili aioli. It’s a stunning dish that feels gourmet yet surprisingly approachable, perfect for impressing friends or indulging in a special treat at home.
Ingredients You’ll Need
These ingredients are refreshingly straightforward but each plays a crucial role in delivering the unforgettable flavor and texture of this tartare. From the tender beef cubes to the crunchy, salty capers and the fiery Calabrian chili, every element enhances the final dish’s depth and complexity.
- 8 ounces sirloin steak: Choose a fresh cut for the best texture and flavor, trimmed and cut into small cubes to create the perfect tartare base.
- 3 tablespoons capers: Drained and fried to add a crispy, salty punch that complements the spicy heat.
- 2 tablespoons avocado oil: A light oil ideal for frying capers without overpowering the other flavors.
- 2 teaspoons Calabrian chili: Finely chopped to infuse every bite with authentic Italian heat and richness.
- 2 tablespoons shallots: Finely chopped for a mild onion flavor that brightens the dish.
- 4 teaspoons Worcestershire sauce: Brings umami depth and a tangy edge.
- 1 ½ tablespoons grainy mustard: Adds a gentle kick and texture contrast within the mix.
- ½ teaspoon flaky sea salt: To season perfectly and elevate the natural flavors.
- 2 egg yolks: Fresh and rich, creating that silky, luxurious finish on top.
- 2 teaspoons chives: Finely chopped as a fresh, herby garnish.
- 1 teaspoon Calabrian chili: For the vibrant aioli sauce, enriching the overall spiciness.
- 2 tablespoons mayonnaise: Combined with chili for a creamy, luscious aioli that ties everything together.
How to Make Spicy Calabrian Chili Beef Tartare Recipe
Step 1: Prepare the Beef
Begin by placing your sirloin steak on a plate and putting it in the freezer for about 20 minutes. This slight firming up makes it easier to cut into uniform ¼-inch cubes, which is key for that perfect tartare texture. After slicing and dicing, keep the beef chilled while you prepare the other ingredients.
Step 2: Fry the Capers
Drain the capers well, then dry them with a paper towel. Heat avocado oil in a small pan over medium heat and fry the capers, stirring them around for 2 to 3 minutes until they become crispy. Remove them carefully and let them cool on a paper towel-lined plate. These crispy capers add an unexpected but delightful crunch and saltiness.
Step 3: Mix the Flavor Base
In a medium bowl, combine the finely chopped Calabrian chilis, fried capers, shallots, Worcestershire sauce, and grainy mustard. This mixture creates the complex and spicy heart of your tartare. Stir everything together so the flavors meld beautifully before adding the beef.
Step 4: Incorporate the Beef and Season
Add your chilled beef cubes to the bowl along with flaky sea salt. Mix gently but thoroughly to coat every cube with the flavorful mixture. Taste and adjust the seasoning—if you want even more heat, feel free to stir in extra Calabrian chili. The balance here is up to your personal love of spice!
Step 5: Make the Calabrian Chili Aioli
For the finishing touch, blend together Calabrian chili and mayonnaise in a small jar using a stick blender until perfectly smooth. This creamy, spicy aioli will add a luscious layer of flavor and provide a stunning visual when plated.
Step 6: Assemble the Tartare
Start by chilling your serving plate so the tartare stays cool when served. Use a pastry brush to paint a bright swoosh of Calabrian Chili Aioli across the plate. Place a round mold on top and spoon the tartare mixture inside it, then carefully remove the mold. Top the tartare with a fresh egg yolk, a sprinkle of flaky sea salt, and finely chopped chives. Serve immediately with crisp crostini or crackers for that satisfying crunch.
How to Serve Spicy Calabrian Chili Beef Tartare Recipe
Garnishes
Freshly chopped chives add a mild oniony freshness that cuts through the richness, while a pinch of flaky sea salt sprinkled on top enhances every flavor. The golden egg yolk crowning the tartare adds silky texture and visual appeal. These simple garnishes transform the plate into a gourmet masterpiece.
Side Dishes
This tartare shines best when paired with light, complementary sides. Think house-made crostini, artisan crackers, or even thin slices of lightly toasted baguette. A crisp green salad with lemon vinaigrette can also provide a refreshing contrast that balances the spicy and creamy notes of the tartare.
Creative Ways to Present
For a stunning presentation, try layering the tartare inside endive leaves for an elegant appetizer or serve it in mini glass jars for a fun party portion. Painting the aioli directly on the plate before placing the tartare creates a modern art-inspired look that will wow any guest. The possibilities are endless when you take this recipe as a canvas for your creativity.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Spicy Calabrian Chili Beef Tartare Recipe, store it tightly covered in the refrigerator and consume within 24 hours for the best taste and texture. Due to the freshness of the beef and egg yolks, it’s best enjoyed soon after preparation.
Freezing
Freezing this tartare is not recommended because the texture of raw beef and the delicate balance of flavors can be compromised once thawed. It’s much better to prepare just what you need for each serving.
Reheating
This dish is meant to be served cold and raw, so reheating is not applicable. Instead, enjoy it fresh for the full experience of flavors and textures.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While sirloin is preferred due to its tenderness and flavor, you can also use top-round beef or other lean cuts. Just be sure the beef is very fresh and trimmed of fat for the best results.
How spicy is the Spicy Calabrian Chili Beef Tartare Recipe?
The heat level can be adjusted by the amount of Calabrian chili you use. It has a smoky, moderate heat that sets this tartare apart, but feel free to add more or less according to your preference.
Is it safe to eat raw beef in this dish?
Yes, as long as you use fresh, high-quality beef from a reputable source. Keeping the meat chilled and preparing it just before serving are key steps to enjoying this safely.
Can I substitute the egg yolk with something else?
The fresh egg yolk adds richness and a creamy texture that is signature to tartare. If you must, you can omit it or use vegan alternatives, but the flavor and mouthfeel will change.
What can I serve instead of crostini?
If you’re looking for alternatives, crisp vegetable chips, thin cucumber slices, or even crunchy rice crackers work wonderfully as vessels for the tartare.
Final Thoughts
The Spicy Calabrian Chili Beef Tartare Recipe is one of those dishes that feels special from the first bite, delivering layers of flavor and texture that excite the palate. It’s simple enough to prepare at home, yet elegant enough to wow guests or create a memorable meal for yourself. Give it a try—you might find it quickly becomes one of your favorite culinary adventures!
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Spicy Calabrian Chili Beef Tartare Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: French
Description
This Spicy Beef Tartare recipe features tender sirloin steak cubes mixed with crispy fried capers, Calabrian chili, shallots, and seasoning, served with a vibrant Calabrian Chili Aioli. It’s a sophisticated, cold appetizer perfect for those who appreciate bold flavors and elegant presentation.
Ingredients
Beef Tartare
- 8 ounces sirloin steak (cut into ¼-inch cubes, or top-round beef)
- 3 tablespoons capers (drained)
- 2 tablespoons avocado oil (or any light oil)
- 2 teaspoons Calabrian chili (drained and finely chopped)
- 2 tablespoons shallots (finely chopped)
- 4 teaspoons Worcestershire sauce
- 1½ tablespoons grainy mustard
- ½ teaspoon flaky sea salt (more to taste)
- 2 egg yolks (fresh)
- 2 teaspoons chives (finely chopped for serving)
Calabrian Chili Aioli
- 1 teaspoon Calabrian chili (drained)
- 2 tablespoons mayonnaise
Instructions
- Prepare the Beef: Place the sirloin steak cubes on a small plate and freeze for about 20 minutes until slightly firm. Once chilled, slice the beef into ¼-inch strips and then into ¼-inch cubes. Place the cubed beef back on a plate and refrigerate while preparing the other ingredients.
- Fry the Capers: Dry the capers thoroughly with a paper towel. Heat avocado oil in a small pan over medium heat, then add the capers. Fry for 2-3 minutes, stirring frequently until they become crispy. Remove the capers and drain on a paper towel-lined plate to cool completely.
- Mix Tartare Ingredients: In a mixing bowl, combine the finely chopped Calabrian chilies, fried crispy capers, finely chopped shallots, Worcestershire sauce, and grainy Dijon mustard. Stir to incorporate all ingredients evenly.
- Combine with Beef: Add the chilled beef cubes to the bowl along with flaky sea salt. Mix thoroughly to combine, tasting and adjusting salt or adding extra Calabrian chili for more heat if desired.
- Make Calabrian Chili Aioli: In a mason jar or small container, combine the drained Calabrian chili and mayonnaise. Use a stick blender to blend until smooth and creamy.
- Assemble the Tartare: Chill the serving plates. Using a pastry brush, paint a stroke of the Calabrian Chili Aioli on each plate. Place a round mold on top and spoon the steak tartare mixture inside, then carefully remove the mold to retain the shape.
- Finish and Serve: Top each tartare with a fresh egg yolk, a sprinkle of flaky sea salt, and finely chopped chives. Serve immediately chilled with crostini or crackers of your choice.
Notes
- Use the freshest beef possible since this dish is served raw.
- If you prefer a milder flavor, reduce or omit the Calabrian chili.
- Ensure capers are well-drained and dried before frying to achieve crispiness.
- Keep all ingredients chilled until just before serving to maintain freshness and safety.
- To make this recipe gluten-free, verify that Worcestershire sauce used is gluten-free.
