French Steak Tartare
Raw beef chopped fine and mixed with capers, shallots, and egg yolk—a classic French delicacy requiring only the best beef and a sharp knife. Serve with toast points for an elegant, quick dish.
- Total time
- 15 min
- Servings
- 2
- Calories
- 287
- Protein
- 38g
Ingredients
- 8 oz beef tenderloin, center cut, highest quality
- 1.5 tablespoons capers, drained and finely chopped
- 1 medium shallot
- ½ teaspoon Dijon mustard
- 2 whole egg yolk
- 1 pinch salt and pepper to taste
Instructions
- 1
Place the beef tenderloin in the freezer for 10 minutes so it is cold and firm enough to chop cleanly without smearing.
- 2
Slice the shallot lengthwise from root tip to tip into two halves, then lay each half flat and slice crosswise into paper-thin half-moons, about 1/16 inch thick.
- 3
Remove the beef from the freezer and place it on a clean cutting board, stem-side up (the long grain direction runs length-to-length).
- 4
Using a very sharp knife, slice the beef against the grain into 1/4-inch-thick slices, cutting perpendicular to the long fibers so each slice breaks apart easily.
- 5
Stack a few slices at a time and slice them lengthwise into thin matchstick strips, about 1/8 inch wide.
- 6
Turn the matchsticks 90 degrees and chop them crosswise into tiny cubes, roughly the size of a pea, checking that no piece is larger than a grain of rice.
- 7
Place the chopped beef in a large bowl and add the shallot slices, capers, Dijon mustard, salt, and pepper.
- 8
Using a rubber spatula, gently fold the mixture together until the beef is evenly coated and all ingredients are distributed, about 15 seconds of folding motions—do not overmix or the beef will become mushy.
- 9
Divide the tartare between two chilled bowls or serving plates, mounding it gently in the center to form a low dome.
- 10
Create a small indent in the top of each mound using the back of a spoon, then carefully place one egg yolk into each indent, keeping it whole and unbroken.
Tools you’ll need
- sharp chef's knife, 8 inches or larger
- cutting board, scrupulously clean
- large mixing bowl
- rubber spatula
- spoon for indenting
- two chilled serving bowls or plates
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