Go Back
–+ servings
A round serving of steak tartare topped with a layer of mustard seeds and a raw egg yolk, arranged neatly on a black plate.

Beef Tartare

No ratings yet
Silky, hand-chopped beef blended with briny, sharp, herbaceous flavor. This tartare delivers every time. Serve chilled, topped with an egg yolk and a little mustard seed pop.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 2
Course: Appetizer
Cuisine: French, Steakhouse
Calories: 115
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • ½ lb Beef eye round, top round, sirloin, or filet/tenderloin
  • 5-6 Cornichons finely chopped
  • 2 tablespoon Caperberries finely chopped
  • 5 Sprigs parsley leaves finely chopped
  • 1 Shallot finely chopped
  • 1½ tablespoon Dijon mustard
  • 1 Egg yolk
  • ¼ tablespoon Worcestershire sauce
  • ½ teaspoon Extra virgin olive oil
  • Hot sauce to taste (I used piri piri)
  • Optional: pickled mustard seeds for topping

Equipment

  • Chefs knife
  • 3–4 inch plating ring (optional)
  • Mixing bowl

Method
 

  1. Remove beef from the fridge and place it in the freezer for 20–30 minutes while you prep the other ingredients.
  2. In a medium bowl, combine chopped shallot, cornichons, caperberries, parsley, and Dijon mustard.
  3. Remove the beef from the freezer. Slice into ¼-inch slices, then cut into strips, then cubes. Add to the mixing bowl and gently incorporate.
  4. Add Worcestershire, olive oil, and a few dashes of hot sauce. Mix gently again to fully combine.
  5. To serve, pack into a ring mold or shape gently by hand.
  6. Top with an egg yolk and a spoonful of pickled mustard seeds if using.

Nutrition

Calories: 115kcalCarbohydrates: 8gProtein: 5gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 194mgSodium: 818mgPotassium: 178mgFiber: 2gSugar: 3gVitamin A: 312IUVitamin C: 3mgCalcium: 58mgIron: 2mg

Notes

Storage: this is a raw beef dish, so mix and plate it right before serving rather than getting ahead. If you need to prep, chop the beef and keep it well chilled separate from the other ingredients, then combine just before eating.

Tried this recipe?

Let us know how it was!