Steak Tartare Recipe

Prepare beef

Keep the beef well chilled. Trim any silver skin and excess fat. Using a very sharp knife, slice the beef into thin strips and then dice finely into small uniform pieces (about 1/8 inch). Transfer to a chilled bowl and keep cold while preparing other components.

Combine flavorings

In a small bowl combine the minced shallot, chopped parsley, diced cornichons, chopped capers, whole-grain mustard, horseradish, Worcestershire sauce, olive oil, lemon juice, salt and black pepper. Taste and adjust: it should be bright, tangy and slightly savory -- remember flavors will be distributed through the beef.

Finish tartare

Add the dressing mixture to the diced beef and gently fold with a rubber spatula or spoon until evenly coated. Do not overwork the meat. Taste and adjust seasoning. Keep chilled until plating.

If serving traditional style, place one raw egg yolk on top of each portion of tartare at the moment of serving. If concerned about raw eggs, use pasteurized yolks or soft-cooked yolks (see note). Hold yolks separate on a small plate until plating.

Finish with a sprinkle of microgreens or extra chopped parsley for color and freshness.

Prepare potatoes

Rinse the peeled, julienned matchstick potatoes in cold water to remove excess starch until water runs clear. Spread on a clean kitchen towel or paper towels and dry thoroughly. Any moisture will cause oil to spit.

Fry potatoes

Heat oil in a deep skillet or small pot to 350°F (175°C). Working in batches, fry the potatoes until golden and crisp, about 2–3 minutes per batch. Use a slotted spoon to transfer to a paper towel–lined tray and immediately sprinkle with fine sea salt. Keep warm in a single layer in a low oven (200°F / 95°C) if needed.

Brush both sides of sourdough slices with butter or olive oil. Heat a grill pan or skillet over medium-high heat. Grill bread 1–2 minutes per side until golden and slightly charred. Cut into triangles or serve whole with tartare.

Divide the prepared tartare into four portions (roughly 2.5 oz beef mixture per serving). Using a ring mold (optional), press tartare gently into shape on chilled plates. Make a small well on top of each portion and place an egg yolk in the center, or serve yolks on the side for guests to add themselves.

Arrange a small handful of matchstick potatoes next to each tartare portion for crunch. Add 1 slice (or two triangles) of grilled sourdough per plate. Garnish with microgreens or parsley. Serve immediately.

Serve chilled tartare promptly; discard any leftover mixed raw beef after 24 hours. If you prefer, instruct diners to break the yolk into the tartare and mix with the potatoes and bread.