Classic Beef Tartare
Fresh raw beef seasoned with capers, onions, and egg yolk for a luxurious appetizer.
20 mins
Prep Time
0 mins
Cook Time
2
Servings
Ingredients
- 8 oz fresh beef tenderloin (high-quality, sushi-grade)
- 1 egg yolk
- 1 tbsp capers, finely chopped
- 1 tbsp red onion, finely minced
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tbsp olive oil
- 1 tsp Tabasco sauce
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
- Toast points or baguette slices (for serving)
Nutrition Facts
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Instructions
Chill the beef: Place the beef tenderloin in the freezer for about 15 minutes to firm it up, making it easier to chop finely.
Prepare the beef: Using a sharp knife, finely dice the beef into small, uniform pieces. Avoid using a food processor to maintain texture.
Mix the ingredients: In a bowl, combine the diced beef with capers, red onion, Dijon mustard, Worcestershire sauce, olive oil, and Tabasco sauce.
Season: Add salt and freshly ground black pepper to taste. Mix gently but thoroughly to ensure even seasoning.
Plate the tartare: Shape the beef mixture into a mound on a chilled plate. Create a small well in the center and carefully place the egg yolk in it.
Garnish and serve: Sprinkle with chopped parsley and serve immediately with toast points or baguette slices.
Chef's Tips
- Freshness is key: Use the freshest, highest-quality beef you can find, preferably sushi-grade.
- Chill your tools: Chill the knife and cutting board before chopping the beef to keep it cold.
- Customize flavors: Adjust the amount of Tabasco and Worcestershire sauce to suit your taste for spiciness.
- Egg safety: If concerned about raw egg yolk, use pasteurized eggs.
- Presentation: For an elegant touch, use a ring mold to shape the tartare neatly on the plate.
