Beef Tartare
Quick answer
- Total time
- 20 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Hand-chopping the raw tenderloin with a knife keeps each tiny piece distinct, so the tartare has a clean, juicy bite rather than the pasty feel of ground meat.
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Anchovy and capers bring salt and brine, Dijon and Tabasco sharpen the raw beef, and the egg yolk on top binds everything into a silky mixture once stirred in. A short spell in the freezer firms the surface of the meat for neater knife work.
Ingredients
Instructions
- 1
Keep the 300 g beef tenderloin refrigerated until you are ready to cut it, then freeze it for only 15 minutes.
Firm the surface for cleaner knife work without freezing the center hard.
- 2
Slice the firmed tenderloin thinly, then chop it finely with the sharpest knife available.
Use repeated clean cuts with the knife tip instead of pressing or smearing, keeping the beef pieces distinct rather than pasty.
- 3
Finely mince 1 teaspoon capers, 2 anchovy fillets, and 1 shallot separately.
Crush the anchovies first with the side of the knife into a paste, so their saltiness spreads evenly through the tartare.
- 4
In a small bowl, mix 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, and 0.5 teaspoon Tabasco.
Stir until the sauce looks even and smooth, with no mustard lumps left to hit one bite too strongly.
- 5
Add the capers, anchovies, and shallot to the chopped tenderloin and fold gently for about 1 minute.
Pour in the seasoning sauce and mix only until it coats the meat evenly, avoiding heavy kneading.
- 6
Set a ring mold on a chilled plate, fill it with the tartare, and press just enough to hold its shape.
Lift the mold straight up, place the 2 yolks over the portions, and serve immediately cold.
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