Steak Tartare (Tartare de Filet de Boeuf)
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.
- 14 oz. trimmed center-cut beef tenderloin
- 1 1⁄2 tbsp. Dijon mustard
- 2 egg yolks
- 1⁄4 cup canola oil
- 6 tbsp. salt-packed capers, rinsed, drained, and minced
- 2 tbsp. minced, pitted green Niçoise olives
- 2 tbsp. minced parsley
- 1 1⁄2 tbsp. Worcestershire sauce
- 1⁄4 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
- 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.
- Remove beef from freezer and cut into 1⁄4” cubes. Transfer beef to bowl of flavorings and stir to combine. Keep beef mixture chilled until ready to serve.
- 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.