Steak Tartare (Tartare de Filet de Boeuf)

Name: Steak Tartare (Tartare de Filet de Boeuf)
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 14 oz. trimmed center-cut beef tenderloin; 1 1 ⁄ 2 tbsp. Dijon mustard; 2 egg yolks; 1 ⁄ 4 cup canola oil; 6 tbsp. salt-packed capers, rinsed, drained, and minced; 2 tbsp. minced, pitted green Niçoise olives; 2 tbsp. minced parsley; 1 1 ⁄ 2 tbsp. Worcestershire sauce; 1 ⁄ 4 tsp. hot sauce, such as Tabasco; 4 cornichons, minced; 1 small yellow onion, minced; Kosher salt and freshly ground black pepper, to taste; French fries , for serving; Mixed salad greens, for serving

Serves
serves 4

LANDON NORDEMAN

This steak tartare recipe was inspired by the zesty tableside preparation at Brasserie Georges in Lyon. For best results, use the highest-quality beef you can find, and chop it by hand. This recipe first appeared in our June/July 2012 issue along with Sylvie Bigar's story The Road to Paradise.

Ingredients

14 oz. trimmed center-cut beef tenderloin
1 ¹⁄₂ tbsp. Dijon mustard
2 egg yolks
¹⁄₄ cup canola oil
6 tbsp. salt-packed capers, rinsed, drained, and minced
2 tbsp. minced, pitted green Niçoise olives
2 tbsp. minced parsley
1 ¹⁄₂ tbsp. Worcestershire sauce
¹⁄₄ tsp. hot sauce, such as Tabasco
4 cornichons, minced
1 small yellow onion, minced
Kosher salt and freshly ground black pepper, to taste
French fries, for serving
Mixed salad greens, for serving

ADVERTISEMENTAD

Instructions

Step 1

Place beef in the freezer to firm, about 30 minutes; this will make it easier to chop finely. Meanwhile, whisk mustard and egg yolks in a large bowl; while whisking constantly, slowly pour in oil to create a mayonnaise. Add capers, olives, parsley, Worcestershire, hot sauce, cornichons, and onion, and season with salt and pepper; refrigerate flavorings until ready to use.

Step 2

Remove beef from freezer and cut into 1⁄4" cubes. Transfer beef to bowl of flavorings and stir to combine. Keep beef mixture chilled until ready to serve.

Step 3

To serve, divide beef mixture into 4 equal portions, and shape each into an oval disk on a serving plate. Serve immediately with fries and mixed greens, if you like.

Place beef in the freezer to firm, about 30 minutes; this will make it easier to chop finely. Meanwhile, whisk mustard and egg yolks in a large bowl; while whisking constantly, slowly pour in oil to create a mayonnaise. Add capers, olives, parsley, Worcestershire, hot sauce, cornichons, and onion, and season with salt and pepper; refrigerate flavorings until ready to use.
Remove beef from freezer and cut into 1⁄4" cubes. Transfer beef to bowl of flavorings and stir to combine. Keep beef mixture chilled until ready to serve.
To serve, divide beef mixture into 4 equal portions, and shape each into an oval disk on a serving plate. Serve immediately with fries and mixed greens, if you like.