Tartare de Filet de Boeuf (Steak Tartare)
The key to finely chopping filet mignon for this classic tartare is to chill it in the freezer before slicing and mincing it.
Enlarge Image Credit: Landon Nordeman8 oz. trimmed center-cut beef
3 tbsp. extra-virgin olive oil, plus
more to taste
1 egg yolk
3 tbsp. salt-packed capers, soaked in
water, rinsed, and drained
2 tbsp. minced ﬂat-leaf parsley
1 small red onion, minced
1 red thai chile, stemmed, seeded,
Fleur de sel and freshly ground black
pepper, to taste
Sherry vinegar, to taste
Dijon mustard, for serving
1. Chill beef in freezer for 45 minutes. Transfer beef to cutting board and, using a very sharp knife, cut beef
lengthwise into 1⁄8"-thick slices. Julienne each slice, and cut each julienne crosswise to ﬁnely mince beef. Transfer beef to a bowl and refrigerate.
2. Drizzle oil into a medium bowl and stir in egg yolk. Add capers, parsley, onions, and chiles; season with salt
and pepper. Fold in reserved minced beef and season to taste with more of salt, pepper, and oil, if you like, along with a few drops of vinegar. Mound tartare on 2 chilled serving plates and serve with Dijon mustard.
Pairing note: The fresh, red-fruit nose and full, fat vanilla flavors of the Château du Chatelard Beaujolais Villages 2009 ($15) work well with this classic and vivacious dish —M.P.