Steak Tartare

• 8 oz very fresh ground beef
• 1 tbsp capers, finely chopped
• 1 tbsp cornichons, finely chopped
• 1 tsp Dijon mustard
• 1 tbsp finely chopped red onion
• 1 tbsp finely chopped fresh parsley
• 1 tbsp extra virgin olive oil
• 1 tsp Worcestershire sauce
• Salt and freshly ground black pepper to taste
• 2 egg yolks

Steps

1. 1 In a bowl, gently combine beef, capers, cornichons, Dijon mustard, red onion, parsley, olive oil, and Worcestershire sauce.
2. 2 Season with salt and pepper to taste, being careful not to overwork the meat.
3. 3 Divide the mixture into two portions and shape into patties or mound on plates.
4. 4 Top each serving with a runny egg yolk and serve immediately.

Equipment

• Mixing bowl
• Chef's knife

Variations

• Add a splash of truffle oil for an extra layer of luxury.
• For a spicy kick, mix in finely diced jalapeño.

Substitutions

• If cornichons are unavailable, substitute with finely diced pickles.
• Use a splash of soy sauce if Worcestershire sauce is not on hand.

Pairings

• Crusty bread
• A green salad on the side

Nutrition

Tips

• Use the highest quality, very fresh ground beef for safety.
• Keep all ingredients chilled until serving to maintain texture.

Storage

Not recommended due to raw egg and beef; consume immediately.

Freezing: Does not freeze well due to texture changes in raw beef.

Serving Suggestions

• Serve with crusty bread or toasted baguette slices.
• Pair with a robust red wine.

FAQ