Raw Beef Tartare
A classic French bistro dish of finely chopped raw beef, seasoned simply with capers, shallot, and parsley, served with toast points. This version is quick to assemble and perfect for a special appetizer or light dinner.
- Total time
- 20 min
- Servings
- 4
- Calories
- 320
- Protein
- 28g
Ingredients
- 1 pound beef tenderloin, finely chopped
- 1 medium shallot, minced
- 2 tablespoons capers, drained and chopped
- ¼ cup fresh parsley, chopped
- 1 tablespoon Dijon mustard
- 1 large egg yolk
- 1 tablespoon olive oil
- ½ teaspoon salt and black pepper
Instructions
- 1
Place the 1 lb finely chopped beef in a bowl and chill in the freezer for 10 minutes until very cold but not frozen.
- 2
In a small bowl, mix the 1 minced shallot, 2 tbsp chopped capers, 1 tbsp Dijon mustard, 1 egg yolk, and 1 tbsp olive oil until combined.
- 3
Add the chilled beef and 1/4 cup chopped parsley to the bowl; season with 1/2 tsp salt and a few grinds of black pepper.
- 4
Gently fold the mixture with a spatula until just combined, being careful not to overwork the meat.
- 5
Taste a tiny bit and adjust seasoning if needed, then mound the tartare onto a chilled plate.
- 6
Serve immediately with toast points or crackers on the side.
Tools you’ll need
- sharp knife
- cutting board
- mixing bowls
- spatula
- measuring spoons
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