Tartare de Filet de Boeuf (Steak Tartare)

  • Serves

    serves 2


The key to finely chopping filet mignon for this classic tartare is to chill it in the freezer before slicing and mincing it.


  • 8 oz. trimmed center-cut beef tenderloin
  • 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, and minced
  • Fleur de sel and freshly ground black pepper, to taste
  • Sherry vinegar, to taste
  • Dijon mustard, for serving


Step 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.

Step 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 Chateau du Chatelard Beaujolais Villages 2009 ($15) work well with this classic and vivacious dish —M.P.

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