Beef Tartare
Beef tartare is a French raw-beef preparation where premium tenderloin is hand-chopped with a knife - never ground - to preserve the texture of each small piece, then mixed with capers, anchovies, shallots, cornichons, egg yolk, and Dijon mustard. The knife cut keeps the meat granular and distinct on the tongue rather than pasty, and the yolk coats every morsel in a rich, silky film. Capers and anchovies drive the salty, briny umami that makes raw beef compelling, while Dijon adds a sharp mustard heat that wakes up the palate. Freshness is everything here - the quality of the tenderloin determines the entire experience, and there is nowhere for lesser cuts to hide.
Adjust Servings
Instructions
- 1
Chill beef, then hand-chop very finely with a sharp knife.
- 2
Finely mince capers, anchovies, and shallot.
- 3
Mix mustard, Worcestershire sauce, Tabasco.
- 4
Gently mix beef with sauce and garnishes.
- 5
Shape using a ring mold and top with egg yolk.
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