Jun 14, 2012

Tartare de Filet de Boeuf (Steak Tartare)

This steak tartare recipe was inspired by the zesty tableside preparation at Brasserie Georges in Lyon. For best results, use the highest-quality beef you can find, and chop it by hand. This recipe first appeared in our June/July 2012 issue along with Sylvie Bigar's story The Road to Paradise.

Credit: Landon Nordeman

SERVES 4

INGREDIENTS

14 oz. trimmed center-cut beef tenderloin
1 ½ tbsp. Dijon mustard
2 egg yolks
¼ cup canola oil
6 tbsp. salt-packed capers, rinsed, drained, and minced
2 tbsp. minced, pitted green Niçoise olives
2 tbsp. minced parsley
1 ½ tsp. Worcestershire sauce
¼ tsp. hot sauce, such as Tabasco
4 cornichons, minced
1 small yellow onion, minced
Kosher salt and freshly ground black pepper, to taste
French fries, for serving
Mixed salad greens, for serving

INSTRUCTIONS

1. Place beef in the freezer to firm, about 30 minutes; this will make it easier to chop finely. Meanwhile, whisk mustard and egg yolks in a large bowl; while whisking constantly, slowly pour in oil to create a mayonnaise. Add capers, olives, parsley, Worcestershire, hot sauce, cornichons, and onion, and season with salt and pepper; refrigerate flavorings until ready to use.

2. Remove beef from freezer and cut into ¼" cubes. Transfer beef to bowl of flavorings and stir to combine. Keep beef mixture chilled until ready to serve.

3. To serve, divide beef mixture into 4 equal portions, and shape each into an oval disk on a serving plate. Serve immediately with fries and mixed greens, if you like.