Holiday Essentials: Faux Beef Tartare

Andy Anderson !


This is one of the starters I will be serving at my holiday get-togethers this year.

Normally the beef is served uncooked, and uses a raw egg yolk… I figured not too many people on Just-a-Pinch would probably make a raw beef dish, with a raw egg, so I came up with what I call Faux Beef Tartare. In other words, the beef and the egg yolk are cooked.

So, you ready… Let’s get into the kitchen.


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15 Min
5 Min
Stove Top




  • 1/4 lb
    beef filet
  • 1 Tbsp
    capers, drained and chopped
  • 1 Tbsp
    grapeseed oil
  • 2 tsp
    shallot, finely chopped
  • ·
    salt, kosher variety, to taste
  • ·
    black pepper, freshly ground, to taste
  • 1 dash(es)
    hot sauce, i prefer frank’s, or to taste
  • 1 dash(es)
    worcestershire sauce, or to taste

  • 1 large
    egg yolk
  • ·
    crusty rustic bread, toasted
  • ·
    bread and butter pickles, or dill
  • ·
    brown mustard, i prefer grey poupon

How to Make Holiday Essentials: Faux Beef Tartare


  2. I use Wagyu beef, and the freshest of eggs, when making these raw.
  3. When you are cutting up the beef, do use a grinder or food processor… do it by hand with a really sharp knife.
  4. Gather your Ingredients (mise en place).
  5. Chop the filet into a small dice of 1/8-inch (.3cm).
  6. Chef’s Tip: Place the filet into the freezer for about 15 – 20 minutes. That will firm it up, and make is easy to chop.
  7. Add the chopped beef to a bowl, and combine with the grapeseed oil, shallot, salt and pepper.
  8. Place a skillet over medium-high heat, and when the pan heats up, add the beef. Sauté the beef until rare to medium rare, about 60 seconds.
  9. Chef’s Tip: This small-diced will cook in a hot pan, double-quick. Plus, it will continue to cook after it is taken off the heat. So, take if off heat, slightly before you think it is ready.
  10. Chef’s Note: If you want it cooked more than medium rare, that is up to you.
  11. Add a dash or more hot sauce, and Worcestershire, and allow to cool.
  12. Take a small saucepan, add some water, and bring to the boil. Remove from the heat, and carefully add the egg yolk.
  13. After 30 seconds remove from the hot water, and reserve.
  15. Place the cooled beef in a pretty little mound, and place the egg yolk on top. Add some toasted rustic bread, the pickles, and a smear of brown mustard. Enjoy.
  16. Keep the faith, and keep cooking.

Printable Recipe Card

About Holiday Essentials: Faux Beef Tartare

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: French
Dietary Needs: Low Sodium Wheat Free Soy Free
Other Tags: Quick & Easy Heirloom

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