Classic Beef Tartare
An elegant, steakhouse-style classic featuring hand-chopped raw beef dressed with Dijon mustard, briny capers, and crisp shallots, topped with a delicate raw quail egg yolk. Because this dish is served raw, sourcing the absolute freshest, highest-quality beef tenderloin from a trusted butcher is paramount.
Equipment
- Very sharp chef's knife
- Cutting board
- Mixing bowls
- Ring mold (optional, for plating)
- Baking sheet
Ingredients
Beef and Mix-ins
- 12 oz Beef tenderloin (center cut) — Must be exceptionally fresh, highest quality available. Trimmed of all fat and silverskin.
- 2 tbsp Shallot — Finely minced
- 1.5 tbsp Capers — Drained and finely chopped
- 1.5 tbsp Cornichons — Finely chopped
- 2 tbsp Fresh flat-leaf parsley — Finely chopped
Dressing and Garnish
- 1.5 tsp Dijon mustard — Smooth
- 1 tsp Worcestershire sauce
- 3 dashes Hot sauce (e.g., Tabasco) — Adjust to taste
- 1 tbsp Extra virgin olive oil — High quality
- 0.5 tsp Flaky sea salt — To taste
- 0.25 tsp Freshly ground black pepper — To taste
- 4 whole Quail egg yolks — Raw, carefully separated
Crostini
- 0.5 loaf Baguette — Thinly sliced on a bias
- 2 tbsp Olive oil — For brushing
- 1 whole Garlic clove (optional) — Peeled and halved
Beef and Mix-ins
| 12 oz | Beef tenderloin (center cut) | Must be exceptionally fresh, highest quality available. Trimmed of all fat and silverskin. |
| 2 tbsp | Shallot | Finely minced |
| 1.5 tbsp | Capers | Drained and finely chopped |
| 1.5 tbsp | Cornichons | Finely chopped |
| 2 tbsp | Fresh flat-leaf parsley | Finely chopped |
Dressing and Garnish
| 1.5 tsp | Dijon mustard | Smooth |
| 1 tsp | Worcestershire sauce | |
| 3 dashes | Hot sauce (e.g., Tabasco) | Adjust to taste |
| 1 tbsp | Extra virgin olive oil | High quality |
| 0.5 tsp | Flaky sea salt | To taste |
| 0.25 tsp | Freshly ground black pepper | To taste |
| 4 whole | Quail egg yolks | Raw, carefully separated |
Crostini
| 0.5 loaf | Baguette | Thinly sliced on a bias |
| 2 tbsp | Olive oil | For brushing |
| 1 whole | Garlic clove (opt.) | Peeled and halved |
Instructions
-
Wrap the trimmed beef tenderloin in plastic wrap and place it in the freezer for 20 minutes. This firms up the meat, making it much easier to chop into precise, uniform cubes.
~20 minDo not leave the beef in the freezer so long that it actually freezes solid; you only want it firm. -
Preheat your oven to 375°F (190°C) to prepare the crostini. Arrange baguette slices on a baking sheet, brush lightly with olive oil, and bake for 8-10 minutes until golden and crisp. Upon removing from the oven, lightly rub the toasted slices with the cut side of the garlic clove. Set aside to cool.
~10 minKeep a close eye on the crostini as they can burn quickly. -
Remove the beef from the freezer. Using a very sharp chef's knife, slice the beef into 1/8-inch thick slices. Cut those slices into 1/8-inch strips, and finally crosshatch them into uniform 1/8-inch cubes. Place the chopped beef into a chilled mixing bowl.
~10 minNever use a meat grinder or food processor for tartare; hand-chopping ensures the correct, luxurious texture. -
In a separate small bowl, whisk together the Dijon mustard, Worcestershire sauce, hot sauce, and olive oil.
~2 min -
Add the finely minced shallot, capers, cornichons, and parsley to the chopped beef. Pour the dressing over the top and gently fold everything together until evenly distributed. Season with flaky sea salt and freshly ground black pepper to taste. Do this immediately before serving so the acid doesn't 'cook' the meat.
~3 minKeep the bowl set over another bowl of ice water while mixing to keep the meat safely cold. -
To plate, place a ring mold in the center of a chilled plate. Spoon a quarter of the beef mixture into the mold, gently pressing it down to form a flat, even layer. Remove the mold.
~5 minIf you don't have a ring mold, you can shape the tartare freehand using a spoon. -
Create a small, shallow indentation in the top center of the tartare patty. Carefully nestle one raw quail egg yolk into the indentation. Repeat for the remaining portions. Serve immediately with the prepared crostini.
~5 minCrack the quail eggs very carefully, as their shells are fragile and the yolks can easily puncture.
Tips & Storage
- Sourcing: Tell your butcher you are making beef tartare and ask for the freshest center-cut beef tenderloin. Hygiene is critical when consuming raw meat.
- Always use a very sharp knife to cleanly slice the meat rather than crushing or tearing it.
- Keep everything as cold as possible. Chill your mixing bowls and serving plates before beginning.
- Mix the tartare right before serving to maintain the vibrant red color and optimal texture.
- Storage: Beef tartare must be consumed immediately. Do not store or save leftovers due to the raw nature of the meat and egg.