Steak Tartar De Buey Recipe

Chill beef

Trim any silver skin or excess fat from the beef. Wrap the beef in cling film and place it in the freezer or very cold fridge for 20–30 minutes until firm but not frozen solid — this makes it much easier to dice finely.

Using a very sharp knife, cut the chilled beef into thin slices, then into even strips and finally into a fine dice about 3–4 mm. Aim for uniform pieces for a classic texture. Transfer the diced beef to a chilled mixing bowl and season with the sea salt and freshly ground black pepper; toss gently to combine.

Finely mince the shallot and place it briefly in cold water (30 seconds) then drain and pat dry to reduce raw bite if desired. Finely dice the cornichons and roughly chop the rinsed capers and parsley.

In a small bowl, whisk together the Dijon mustard, Worcestershire sauce, lemon juice, extra-virgin olive oil and Tabasco (if using). Taste and adjust acidity or heat as needed. This is the seasoning emulsification for the tartare.

Add the minced shallot, diced cornichons, chopped capers and parsley to the bowl with the diced beef. Pour the prepared mustard-olive oil dressing over the beef and gently fold everything together with a rubber spatula or spoon until evenly combined. Taste and adjust seasoning — add more salt, pepper, lemon or Worcestershire to balance.

If a looser, silkier texture is desired, add 1 tablespoon more olive oil and fold. Keep the mixture chilled while plating.

If using ring mold: place the ring on a chilled plate, spoon the steak tartare mixture into the ring and press lightly to compact. Remove the ring carefully. Make a small shallow well on top of each portion and place one egg yolk in the center (reserve extra yolk on the side if plating family-style).

If not using a ring: mound the tartare neatly on plates, create a small depression in the center and add an egg yolk.

Garnish with a drizzle of extra-virgin olive oil, a sprinkle of chopped parsley, and microgreens or small salad leaves if using. Serve immediately with toasted baguette slices or grilled sourdough on the side for spreading.

Because this dish uses raw beef and raw egg yolks, use the freshest high-quality ingredients and consume immediately. Keep chilled until the moment of service. Discard any leftovers after 2 hours at room temperature or refrigerate and consume within 24 hours.