Steak Tartare Recipe

Chill and trim

Place the beef in the freezer for 15–20 minutes to firm it slightly (this makes it easier to slice). While chilling, line a cutting board with parchment for cleanliness. Trim any silver skin or excess fat from the beef and discard.

Using a very sharp knife, finely dice the beef into small uniform pieces (about 1/8–1/4 inch). Alternatively, you can coarsely mince by hand for a slightly different texture. Transfer the diced beef into a chilled mixing bowl.

Season the diced beef with 3/4 tsp sea salt and 1/2 tsp freshly ground black pepper. Add 1 tablespoon Dijon mustard, 1 tablespoon extra-virgin olive oil, and 1/2 teaspoon Worcestershire sauce. Gently fold to combine, taking care not to overwork the meat. Taste a small amount and adjust seasoning if needed.

Make a small well in the center of the meat and place the very fresh egg yolk on top just before plating, or mix it into the tartare now if preferred for a creamier texture.

Finely mince 1 shallot and fold into the seasoned beef. Add 2 tablespoons chopped capers and 1 tablespoon chopped parsley. If using cornichons, fold in 1 tablespoon chopped cornichons. Mix gently until evenly distributed. Adjust salt and pepper to taste.

If you prefer a brighter finish, squeeze a small amount of lemon (about 1/4 tsp juice) into the mixture and taste again for balance.

Preheat a skillet or griddle over medium heat. Lightly butter both sides of the multigrain bread slices (about 1 tablespoon total). Toast the bread slices in the skillet until golden brown and crisp on both sides, about 1–2 minutes per side. Alternatively, toast under a broiler, watching carefully to prevent burning.

While toasts are warm, rub lightly with the cut side of a lemon wedge if using, or leave plain. Place toasted bread on a serving platter.

To serve, use a ring mold or spoon to mound the prepared tartare onto the toasts or serve the tartare in a small bowl alongside the toasts. Top each portion with a light shaving of Parmesan (about 1/2 tablespoon per toast) and an extra caper if desired.

Serve immediately. Provide small spoons or butter knives for spreading. Leftover uncooked tartare should be consumed immediately and not stored for later due to raw egg and raw beef risks.