steak tartare

Name: Steak Tartare
Prep time: 15 min
Yield: 2
Cuisine: French
Ingredients: ## DRESSING; 1 tablespoon(s) grapeseed oil or other flavorless oil; 1 tablespoon(s) dijon mustard, or to taste; 1 teaspoon(s) capers, rinsed, drained and chopped; 1 teaspoon(s) cognac; 1 teaspoon(s) worcestershire sauce; 1 teaspoon(s) hot sauce, or more to taste; 1/4 teaspoon(s) ground himalayan sea salt, or to taste; 1/4 teaspoon(s) freshly ground black pepper, or to taste (i always use mixed peppercorns); ## BEEF; 6 1/2 ounce(s) (180 g) beef tenderloin or top round, trimmed; 1 large free-run egg yolk, pasteurized; 1 1/2 tablespoon(s) shallots, finely chopped; 1/2 tablespoon(s) cornichons (gherkins), finely chopped; 1/2 tablespoon(s) fresh parsley, chopped plus more for garnish if desired

9 Pinches 1 Photo

Francine Lizotte

Surrey South, BC

Updated on Nov 26, 2019

This Steak Tartare recipe is great to serve as an appetizer but it can also be a meal. This elegant dish is full of flavor and so easy to make...

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A steak tartare on a wood board with a small bowl of mustard along with crostini on a beige table mat with a glass of red wine and a wood serving dish with more crostini.

prep time 15 Min

cook time

method No-Cook or Other

yield 2 servings

Ingredients

DRESSING
1 tablespoon grapeseed oil or other flavorless oil
1 tablespoon dijon mustard, or to taste
1 teaspoon capers, rinsed, drained and chopped
1 teaspoon cognac
1 teaspoon worcestershire sauce
1 teaspoon hot sauce, or more to taste
1/4 teaspoon ground himalayan sea salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste (i always use mixed peppercorns)
BEEF
6 1/2 ounces (180 g) beef tenderloin or top round, trimmed
1 large free-run egg yolk, pasteurized
1 1/2 tablespoons shallots, finely chopped
1/2 tablespoon cornichons (gherkins), finely chopped
1/2 tablespoon fresh parsley, chopped plus more for garnish if desired

How To Make steak tartare

Step 1

Place all grinding tools in the fridge for 1 hour. Place the beef in the freezer for 30 to 40 minutes.

Step 2

In a small bowl, combine all dressing ingredients. Taste and adjust if necessary; set aside.
Step 3

With a knife or a meat grinder fitted with a large-sized grinding plate, finely chop the beef. Add egg yolk, shallots, cornichons, parsley and 2/3 of dressing (don’t make the tartare too wet); stir well. Cover with plastic wrap and chill for 30 to 60 minutes.
Step 4

Later on, using a burger press or a cookie cutter, mold the steak. Serve it with Dijon mustard, cornichons & crostini; garnish with parsley. Makes 2 servings
Step 5

To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=0r5qqVJ6S_Q
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