Steak tartare is a classic, cherished dish that is as relevant today as it was an hundred years ago. Chopped raw steak is binded together with raw eggs and combined with a sauce of mustard, oil, capers, parsley, and other flavorful ingredients.
Remember to use the freshest ingredients possible for this dish, preferably from a local source (prime graded beef is recommended). Also, slice your beef with a very sharp knife. Texture is an important element of this dish – meat that is cut improperly will be mushy and ruin the whole experience.
- 14- to 16-oz. trimmed center-cut beef tenderloin or strip steak
- 2 Tbsp Dijon mustard
- 1 Tbsp lemon juice
- 2 egg yolks
- ¼ cup canola oil
- 1 clove garlic minced
- 1 tsp anchovy paste or 1 anchovy minced
- 4 Tbsp salt-packed capers, rinsed, drained, and minced
- 2 Tbsp minced parsley
- 1 ½ Tbsp Worcestershire sauce
- ¼ tsp hot sauce, such as Tabasco
- 4 cornichons, minced
- 1 small yellow onion, minced
- Kosher salt and freshly ground black pepper, to taste
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: Serves 4
To make the beef easier to cut into uniform pieces, place into the freezer to firm for about 30 minutes.
Whisk together the Dijon mustard, lemon juice and egg yolks in a large bowl. Slowly pour in the oil to create a mayonnaise. Mix in the garlic, anchovy, capers, parsley, Worcestershire, hot sauce, cornichons, and onion. Season with salt and pepper. Refrigerate until ready to use.
Remove beef from freezer and dice into ¼-inch cubes. Transfer beef to bowl of marinade and stir to combine. Keep beef mixture chilled until ready to serve.
To serve, divide beef mixture into 4 equal portions. Shape each into a disk on a serving plate. Serve immediately with mixed greens or toasted crostini, if you like.