Silky, hand-cut beef, brought to life with sharp shallots, briny capers and a rich egg yolk. There's nowhere to hide with a dish this simple: every ingredient has to earn its place, and every cut has to be precise.
A dash of Worcestershire, a touch of mustard, a crack of black pepper bring depth without overpowering the quality of our beef.
Serves: 2
Ingredients
- 300 grams beef fillet
- 1 shallot, very finely diced
- 1 tablespoons cornichons, finely diced
- 1 tablespoons capers, finely chopped
- 1 tablespoons fresh chives, finely chopped
- 1 tablespoons flat-leaf parsley, finely chopped
- 1 teaspoons Dijon mustard
- 1 teaspoons Worcestershire sauce
- 1 egg yolks (fresh)
- 1 teaspoons olive oil
- 0.5 teaspoons sea salt
- 0.3 teaspoons black pepper, freshly cracked
Method
- Chill the beef: Place the beef in the freezer for 15 minutes before you start to firm it up.
- Prepare the flavourings: Whilst the beef is chilling, finely dice the shallot, cornichons and finely chop the chives, parsley and capers.
- Dice the beef: Using a sharp chef's knife, slice the beef into thin strips, then dice into small, even cubes (about 3-4mm). Let the weight and edge of the knife do the work in single clean strokes.
- Mix together: In a bowl, gently combine the diced beef with prepared herbs, cornichons and capers
- Season and dress: Fold in 1 tsp Dijon mustard and 1 tsp Worcestershire sauce, then season with salt and freshly cracked pepper
- Plate and top with egg yolk: Mound the tartare onto plates, make a small well in the centre of each, and place an egg yolk into each well. Drizzle with olive oil just before serving.
Butcher's Tip
Your knife matters as much as your beef, hand-chop with a sharp, heavy blade for clean, even pieces. We've partnered with Wüsthof to bring you knives precise enough for the job.
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