The essence of a perfect steak tartare lies in the meticulous preparation of the beef. Using only the freshest and highest quality tenderloin or sirloin, each piece is hand-chopped to ensure a fine texture that is both tender and flavorful. The carefully selected blend of condiments—Dijon mustard, Worcestershire sauce, capers, and Tabasco—creates a symphony of flavors that complement the natural richness of the raw beef. When shaped and plated with finesse, the dish not only satisfies the palate but also delights the eyes, embodying the art of classic French cuisine. Steak tartare is a celebration of simplicity and sophistication, bringing together bold, fresh ingredients in a dish that is both timeless and contemporary.
Ingredients
- 300 grams (about 10.5 oz) of high-quality beef tenderloin or sirloin, trimmed of fat and finely diced
- 1 egg yolk (preferably pasteurized)
- 2 tablespoons capers, finely chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon finely chopped shallots
- 1 tablespoon finely chopped flat-leaf parsley
- 1 tablespoon finely chopped cornichons (small pickles)
- A few dashes of Tabasco sauce (to taste)
- Salt and freshly ground black pepper, to taste
- Extra virgin olive oil, for drizzling
- Toasted baguette slices or crackers, for serving
Instructions
- Prepare the Beef: Place the beef tenderloin in the freezer for about 15 minutes to firm it up slightly, making it easier to dice. Once firm, use a sharp knife to finely dice the beef into small, uniform pieces. It’s important to use fresh, high-quality beef and to handle it with care, maintaining cold temperatures throughout the preparation.
- Mix the Tartare Base: In a medium-sized mixing bowl, combine the chopped beef with the egg yolk, Dijon mustard, Worcestershire sauce, capers, shallots, parsley, cornichons, and a few dashes of Tabasco sauce. Gently fold the ingredients together with a spatula, being careful not to mash the meat. The goal is to coat the beef with the flavors without breaking down its delicate texture.
- Season the Tartare: Add salt and freshly ground black pepper to taste. Remember, it’s easier to add more seasoning than to take it away, so start with a small amount and adjust as needed. Mix gently to combine the seasoning throughout the mixture.
- Plate the Dish: Use a ring mold or a small bowl to shape the steak tartare neatly onto plates. Drizzle a little extra virgin olive oil over the top to add a rich flavor and a beautiful shine. Garnish with additional chopped parsley or a few capers if desired.
- Serve Immediately: Steak tartare is best served fresh. Pair it with toasted baguette slices or crackers, which provide a pleasant contrast to the tender meat. Offer additional condiments on the side, such as mustard, pickles, or a variety of hot sauces, to allow guests to customize their tartare experience.
