Tartare de Filet de Boeuf (Steak Tartare)

Name: Tartare de Filet de Boeuf (Steak Tartare)
Total time: PT0D0H0M
Yield: serves 2
Ingredients: 8 oz. trimmed center-cut beef tenderloin; 3 tbsp. extra-virgin olive oil, plus more to taste; 1 egg yolk; 3 tbsp. salt-packed capers, soaked in water, rinsed, and drained; 2 tbsp. minced ﬂat-leaf parsley; 1 small red onion, minced; 1 red thai chile, stemmed, seeded, and minced; Fleur de sel and freshly ground black pepper, to taste; Sherry vinegar, to taste; Dijon mustard, for serving

Serves
serves 2

LANDON NORDEMAN

The key to finely chopping filet mignon for this classic tartare is to chill it in the freezer before slicing and mincing it.

Ingredients

8 oz. trimmed center-cut beef tenderloin
3 tbsp. extra-virgin olive oil, plus more to taste
1 egg yolk
3 tbsp. salt-packed capers, soaked in water, rinsed, and drained
2 tbsp. minced ﬂat-leaf parsley
1 small red onion, minced
1 red thai chile, stemmed, seeded, and minced
Fleur de sel and freshly ground black pepper, to taste
Sherry vinegar, to taste
Dijon mustard, for serving

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Instructions

Step 1

Chill beef in freezer for 45 minutes. Transfer beef to cutting board and, using a very sharp knife, cut beef lengthwise into 1⁄8"-thick slices. Julienne each slice, and cut each julienne crosswise to ﬁnely mince beef. Transfer beef to a bowl and refrigerate.

Step 2

Drizzle oil into a medium bowl and stir in egg yolk. Add capers, parsley, onions, and chiles; season with salt and pepper. Fold in reserved minced beef and season to taste with more of salt, pepper, and oil, if you like, along with a few drops of vinegar. Mound tartare on 2 chilled serving plates and serve with Dijon mustard.

Pairing note: The fresh, red-fruit nose and full, fat vanilla flavors of the Chateau du Chatelard Beaujolais Villages 2009 ($15) work well with this classic and vivacious dish —M.P.