30 MIN · 395 KCAL
Steak Tartare
Hand-chopped raw beef seasoned hard and topped with a yolk.
Eaten raw — read this before you shop
Buy a whole piece of very fresh beef from a butcher you trust and chop it yourself just before serving. Never use ground beef — grinding spreads bacteria from the surface all the way through.
Use pasteurized eggs if anyone eating is pregnant, very young, older or unwell.
Raw or undercooked meat, seafood and eggs raise the risk of food poisoning, especially for anyone pregnant, very young, older, or with a weakened immune system.
Ingredients
- 10 1/2 ozbeef fillet, a whole piece, never pre-ground; very fresh, well chilled
- 1 1/2 ozshallots, very finely chopped
- 2 tbspcapers, rinsed and chopped
- 1 1/2 ozcornichons, finely chopped
- 2egg yolks, very fresh
- 2 tspDijon mustard
- 1 tspWorcestershire sauce
- 1/2 tspTabasco
- 1/4 ozflat-leaf parsley, finely chopped
- 1 tspsea salt
- 1/2 tspblack pepper
Method
- 1
Trim every scrap of sinew from the cold fillet, cut it into thin slices, then strips, then dice it as finely as you can with a very sharp knife.
- 2
In a cold bowl, mix the mustard, Worcestershire sauce, Tabasco, salt and pepper into a paste, then stir in the shallots, capers, cornichons and parsley.
- 3
Add the chopped beef and fold everything together with a fork just until combined, keeping the texture loose.
- 4
Press into a ring on each cold plate, lift the ring away, make a hollow in the top and slip a yolk into it. Serve immediately.
Nutrition per serving
- Calories
- 395
- Protein
- 36g
- Carbs
- 6g
- Fat
- 25g
Estimated from USDA data
Make yourself at home
Create a free account to save recipes, cook hands-free, and tell Simmmer what to make tonight. No credit card.
Create free account