French Style Steak Tartare Recipe
A classic recipe year round... Steak tartare is best made with top quality beef, flavorful ingredients and a little bit of love. Speaking of love, you're going to love this recipe.
Servings: 2 people
Calories: 500kcal
Ingredients
- 14 oz Prime Beef Top round, tenderloin or other
- 2 Egg Yolks Just the yolk
- 1 tablespoon Olive Oil
- 1 tablespoon Cornichon Minced
- 1 tablespoon Shallot Minced
- 1 tablespoon Capers Rinsed & Minced
- 1 teaspoon Flat Leaf Parsley Fresh. Minced.
- 1 teaspoon Dijon Mustard Whole Grain or Normal
- ½ teaspoon Red Pepper Flakes Optional (to taste)
- ¼ teaspoon Kosher Salt
- ¼ teaspoon Cracked Pepper
- 1 squeese Lemon To taste
Instructions
- The best way to prepare the beef is for it to be very cold, but not frozen. This allows us to slice the beef evenly for a uniform dice. My suggestion is to add the beef to the freezer 30 minutes to 1 hour before use (depending on how cold your freezer is set).
- When the beef is chilled slice against the grain approx ½ cm thickness. Julienne the slices to ½ cm thickness again. Lastly, make your perfect ½cm cubes by dicing the julienned slices.
- Add the beef to a ring mould (only for presentation) or you can add to a bowl or a plate. Make an indentation on the top of the diced beef with the back of a spoon. Add the egg yolk.
- Pierce the egg yolk and mix well. Add in the remaining ingredients between the two dishes. Remember to taste as you are adding ingredients, particularly the salt!
- The last step should be the lemon. Taste and determine how much lemon is needed. A little lemon goes a long way.
Notes
For more ideas on toppings, please read through the toppings section of this blog post! One of my favorites is chopped arugula, parmesan cheese, lemon juice, high quality olive oil, balsamic vinegar, salt and pepper. Yum.
Please note that consuming raw or undercooked meats or eggs (as suggested in this recipe) may increase your risk of food born illness.
Nutrition
Calories: 500kcal