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.

Tartare de Filet de Boeuf (Steak Tartare) Tartare de Filet de Boeuf (Steak Tartare)
This classic French steak tartare is flavored with onion, capers, and Dijon mustard.
Yield: serves 2


  • 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


  1. Chill beef in freezer for 45 minutes. Transfer beef to cutting board and, using a very sharp knife, cut beef lengthwise into 18“-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 Chateau du Chatelard Beaujolais Villages 2009 ($15) work well with this classic and vivacious dish —M.P.