This classic French beef tartare recipe combines finely chopped beef tenderloin with a savory, tangy, rich dressing. Topped with soy cured egg yolks, and served cold with toasted baguette slices or chips for serving.
0 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.
1 Freeze: Place the beef tenderloin and your knife in the freezer for 15–20 minutes.
2 Fry the Toppings: Heat olive oil in a small skillet over medium heat until shimmering. Pat dry 2 tbsp of capers very well and fry them until dark and crisp, about 2–3 minutes. Remove with a slotted spoon and drain on paper towels. Cut the center core from the shallot and thinly slice, saving the rest for the next step. Fry until golden, remove with the slotted spoon and place on the paper towel with the capers. Save for topping.
3 Make the Sauce: Brunoise the remaining part of the shallot and 1 tbsp capers. Finely chop the anchovies and then, using the back of a knife, press and drag over it until you make a paste. Add all of this to a mixing bowl, along with 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.
4 Prepare the Beef: Make sure your hands and cutting board are clean. Take the beef from out of the freeze and trim off excess fat or silverskin. Chop the beef finely. Mix in 1 tbsp of olive oil, salt, and black pepper. Add the sauce and mix again until evenly coated.
5 Assemble: Place the ring mold on your serving plate. Pack it with the tartare and clean around the bottom if any of the sauce spilt out. Carefully remove the mold. Top with fried capers, fried shallots, more chives, and a cured egg yolk on top. Serve immediately with chips or toasted baguette slices.
