STEAK TARTARE

Steak Tartare image

Bring the bistro home with this classic recipe for steak tartare. The key to serving a restaurant-quality appetizer at your kitchen table is two-fold: First, buy the best quality beef tenderloin you can find-there's a time and place for economy cuts but this isn't one of them! Then, freezing the meat for about 20 minutes firms it up just enough so that it makes quick and easy work out of cutting it into small, even pieces.

Provided by Riley Wofford

Time 40m

Number Of Ingredients 10

Ingredients

8 ounces high-quality beef tenderloin, any fat and gristle removed
1 tablespoon finely chopped shallots
1 tablespoon capers, drained and chopped
1 tablespoon finely chopped curly parsley, plus sprigs for serving
4 teaspoons Worcestershire sauce
1 teaspoon fresh lemon juice
Flaky sea salt (such as Jacobsen's) and freshly ground black pepper
1 large egg yolk
2 tablespoons Dijon mustard
Lightly toasted pumpernickel bread, salted butter, and cornichons, for serving

Steps:

Place beef on a small plate. Freeze until firmed up slightly, about 20 minutes. Cut chilled beef into 1/4-inch pieces; transfer to a small non-reactive bowl and toss with shallots, capers, parsley, Worcestershire sauce, and lemon juice. Season with flaky salt and pepper.
Spread mustard onto a chilled plate; arrange tartare in center of plate. Make a small indent in the center and top with egg yolk. Season with salt and pepper. Serve with toasted bread, butter, cornichons, and parsley sprigs.

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