French · Dessert
Steak Tartare
Hand-cut fillet seasoned to order — knife work, ice-cold discipline and a table-side mixing bowl make this pure bistro theatre
- Prep
- 30 min
- Cook
- 0 min
- Serves
- 4
Ingredients
- Beef fillet or trimmed sirloin, very fresh — 600 g
- Egg yolks — 4 (or 40 g pasteurised yolk)
- Dijon mustard — 25 g
- Ketchup — 15 g
- Worcestershire-style sauce — 12 ml
- Tabasco — 3 ml
- Cornichons, fine dice — 60 g
- Capers, chopped — 30 g
- Shallots, fine dice — 60 g
- Flat-leaf parsley, chopped — 12 g
- Olive oil — 30 ml
- Fine salt — 6 g; black pepper 2 g
- Baguette or frites, to serve — 300 g
Method
- Chill the beef, boards and bowls in the freezer 20 min — everything stays under 6 °C.
- Slice beef 5 mm, then batons, then 5 mm dice with a razor-sharp knife. Never mince or process.
- Whisk mustard, ketchup, Worcestershire-style sauce, Tabasco and oil into a dressing.
- Fold beef with shallots, cornichons, capers, parsley and dressing; season decisively — tartare dies underseasoned. Taste, adjust.
- Pack into a ring on each cold plate; unring.
- Crown with a yolk (in a half-shell for looks) or fold yolks in for a creamier bind.
- Serve within 10 minutes of mixing.