A French classic, Steak Tartare is a raw preparation of beef that is common in French bistros, brasseries, and cafes. It's easy to make, requires no cooking, and is best with a side of fries, a light salad, and/or toast points/sliced toasted baguette.
2tablespoonsfinely chopped cornichons or small dill pickles(not sweet pickles)
2tablespoonsfinely chopped fresh parsley
1egg yolk
3tablespoonsred wine vinegar
2tablespoonsDijon mustard
1tablespoonvegetable oil
1tablespoonWorcestershire sauce
A couple shakes of hot sauce
Kosher salt and freshly ground black pepper
Instructions
Place the beef in the freezer for about 1 hour until the exterior begins to firm up and form crystals but it’s still easily pierced with a knife. This will make it easier to finely hand-chop.
Meanwhile, prep the shallot, capers, cornichons, and parsley in a small bowl, and set aside. In another small bowl whisk together the egg yolk, vinegar, mustard, oil, Worcestershire, and hot sauce.
Remove the beef from the freezer, slice it thinly against the grain, then slice into fine strips, and then finally dice into small cubes, about ¼-inch across. Transfer the beef to a large mixing bowl and gently combine it with the shallot and caper mixture as well as the dressing. Taste and adjust seasoning as needed with salt, pepper, etc.
Divide into 4 equal portions, press each portion into a round cookie cutter on a plate. Remove the ring and serve immediately, preferably with toast points/toasted baguette slices, fries and/or salad.
Notes
I have seen recipes that use sirloin–Anthony Bourdain’s does–and top round, but beef tenderloin should be your first choice if it’s affordable.
If you don't have 3 other people to enjoy this tartare with you, you can definitely halve the recipe. Use half an egg yolk (doesn't need to be super exact) or splurge a little and use the entire yolk for the 2 servings. Do not plan to have leftovers. Steak tartare should be eaten immediately, not later or the following day.