Beef Tartare Recipe
Serves 2
30 mins prep
10 mins cook
120 mins Cure
160 mins total
This beef tartare is made with finely chopped tenderloin folded into a classic caper, anchovy, Dijon, and herb dressing, then finished with crisp fried capers, golden shallots, and freshly grated cured egg yolk. It is a cold, no-cook appetizer with bold, savory flavor and a balanced, traditional texture, served with chips or bread.
The Cured Yolks
The Tartare
Cure the Egg Yolks: Place the egg yolks in a small container and coat them completely with tamari. Add the rice vinegar, cover, and refrigerate for 2-4 hours. Keep chilled until ready to grate.
egg yolks
tbsp tamari
tsp rice vinegar
Chill the Beef: Place the beef tenderloin and your knife in the freezer for 15–20 minutes until the surface is firm but not frozen solid.
8,10 beef tenderloin
Fry the Capers and Shallots: Pat 2 tbsp of the capers very dry. Heat olive oil in a small skillet over medium heat until shimmering. Fry the capers until very dark and crisp, about 2–3 minutes. Remove with a slotted spoon and drain on paper towels. Cut the center core from the shallot, slice it thinly and fry it in the same oil until golden. Remove with the slotted spoon and place on the paper towel with the capers. Save for topping.
tbsp capers
olive oil
shallot
Make the Sauce: Finely mince the remaining shallot and capers. Using the back of a knife, mash the anchovy fillets into a smooth paste. In a mixing bowl, combine the chopped shallot, chopped capers, anchovy paste, Dijon mustard, parsley, chives, Parmigiano Reggiano, caper brine, Worcestershire sauce, hot sauce, lemon zest, lemon juice, black pepper, and 2 tbsp olive oil. Mix until fully combined. Taste and adjust seasoning.
anchovy fillets
tsp Dijon mustard
tbsp parsley
tbsp chives
tbsp Parmigiano Reggiano
tsp caper brine
tsp Worcestershire sauce
small squirt Tabasco
lemon
salt
black pepper
tbsp olive oil
Prepare the Beef: Trim any excess fat or silverskin from the chilled tenderloin. Chop the beef finely to your preferred tartare texture. Add 1 tbsp of olive oil, salt, and black pepper, then mix. Add the sauce and mix again until evenly coated.
Assemble: Pack the tartare into a ring mold. Top with fried capers, fried shallots, chives, and the cured egg yolk on top. Serve immediately with chips or bread.
