Ingredients:

  • 1 lb Ultra-lean Beef Tenderloin or Sirloin Cap, trimmed
  • 1 small Shallot, finely minced
  • 2 Tbsp Capers, drained and roughly chopped
  • 4 medium Cornichons (Gherkins), finely minced
  • 2 Tbsp Fresh Flat-leaf Parsley, finely chopped
  • 2 tsp Dijon Mustard (smooth, high-quality)
  • 1 tsp Worcestershire Sauce
  • 1 Tbsp Extra Virgin Olive Oil
  • 3-5 dashes Hot Sauce (e.g., Tabasco)
  • Sea Salt, to taste
  • Freshly Cracked Black Pepper, to taste
  • 4 large Pasteurized Egg Yolks (chilled)
  • 1 Tbsp Chives, finely snipped (for garnish)
  • 8-12 slices Sourdough or Baguette slices (toasted or pan-fried)

Instructions:

  1. Chill the Meat: Ensure the beef is very cold. Trim away all fat and sinew meticulously. Place the cutting board and a stainless steel mixing bowl in the freezer to chill.
  2. Dice the Beef (Brunoise): Cut the beef into strips, then into uniform cubes (about 1/4 inch). Using a very sharp knife, finely mince the cubed beef until it resembles coarse gravel. Do not use a food processor.
  3. Chill Immediately: Transfer the minced beef into the pre-chilled stainless steel bowl, cover, and return it to the refrigerator. Finely dice the shallots, capers, and cornichons to the exact same size as the beef.
  4. Combine the Dry Mix: In the chilled bowl, add the diced shallots, capers, cornichons, and chopped parsley to the beef. Toss gently to combine using a rubber spatula.
  5. Add the Wet Ingredients: Incorporate the Dijon mustard, Worcestershire sauce, hot sauce, and olive oil. Mix lightly but thoroughly until everything is evenly coated. Avoid over-mixing to prevent warming the beef.
  6. Seasoning Check: Taste a small spoonful and adjust the Sea Salt and Freshly Cracked Black Pepper until the flavors are vibrant, acidic, and pungent. Add small amounts of extra mustard or hot sauce if needed.
  7. Final Chill: Cover the mixture tightly and return to the refrigerator for at least 15 minutes to allow the flavors to marry and firm up the texture.
  8. Plate the Tartare: Use a chilled serving plate and a ring mold (if available) to press the mixture firmly into a neat round patty. Alternatively, form a compact mound using two spoons.
  9. Garnish and Serve: Gently indent the top of the tartare to create a small well. Carefully place one chilled pasteurized egg yolk into the well. Garnish the plate with snipped chives and arrange the toasted bread slices around the mound. Serve immediately while ice-cold.