Shallots: Their mild sweetness makes them perfect for tartare. If you’re out of shallots, red onion will do, though it has a slightly stronger flavor.
Egg Yolk: Adds creaminess and richness to the dish. If you’re worried about using raw egg, go for a pasteurized yolk.
Tools You’ll Need
Sharp Knife: For finely chopping the beef.
Mixing Bowl: To combine the ingredients.
Plate or Serving Dish: To serve the tartare.
Measuring Spoons: For precise seasoning.
Step-by-Step Instructions for Steak Tartare
Chop the beef: Finely chop 8 oz of beef tenderloin into very small cubes using a sharp knife. Place the chopped beef into a mixing bowl.
Add the aromatics: Finely chop 1 tablespoon of shallots, 1 tablespoon of capers, and 1 tablespoon of parsley. Add them to the bowl with the beef.
Season the mixture: Stir in 1 teaspoon of Dijon mustard, 1 teaspoon of Worcestershire sauce, and a dash of hot sauce if you like a little heat. Season generously with salt and freshly ground black pepper.
Mix everything together: Gently stir all the ingredients until they are evenly combined. Taste and adjust the seasoning to your preference.
Plate the tartare: Shape the beef mixture into a round patty using your hands or a ring mold, and place it on a serving plate for a clean, professional look.
Add the egg yolk: Create a small indent in the center of the patty and carefully place one egg yolk on top for a traditional finish.
Serve immediately: Garnish with extra capers, chopped parsley, or a sprinkle of paprika for color. Serve with crusty bread or crispy French fries on the side for the perfect accompaniment.
