Classic French Steak Tartare

Ingredients

• 300 g Beef fillet (tenderloin), very lean (150g per portion, trimmed of all fat)
• 2 pieces Anchovy fillets (Optional, for seasoning)
• 2 pieces Small gherkins (cornichons) (Finely chopped, drain well)
• 1 tbsp Small capers (Drained, use the small non-vinegary type)
• 1 small Shallot (Finely chopped)
• 2 pieces Egg yolks (Fresh, high-quality eggs)
• 1 tsp Dijon mustard (Do not use English mustard)
• 1 tsp Worcestershire sauce (A few drops)
• 1 tbsp Olive oil (Extra virgin, for mixing)
• to taste Salt
• to taste Black pepper (Freshly ground)

Instructions

1. Trim and Prepare the Beef

   Ask your butcher for a lean fillet of beef (tenderloin), about 300g for two servings. Trim off all fat and sinew. Do not use supermarket pre-packed meat for tartare.

   Time: PT5M

2. Finely Chop the Beef

   Using a sharp chef's knife, slice the beef thinly, then cut into very small dice. Do not use a grinder or food processor; hand chopping preserves texture.

   Time: PT10M

3. Prepare the Seasonings

   Finely chop the gherkins and shallot. Drain the capers and pat dry. If using anchovy, finely chop it. Place all seasonings in a mixing bowl.

   Time: PT5M

4. Combine Beef and Seasonings

   Add the chopped beef to the bowl with seasonings (anchovy, gherkins, capers, shallot). Mix gently to combine.

   Time: PT2M

5. Add Egg Yolks and Emulsify

   Separate two egg yolks and add to the center of the beef mixture. Add Dijon mustard, a few drops of Worcestershire sauce, salt, and pepper. Slowly drizzle in olive oil while mixing gently to emulsify.

   Time: PT5M

6. Taste and Adjust Seasoning

   Taste the tartare and adjust salt, pepper, mustard, or Worcestershire sauce as needed.

   Time: PT1M

7. Plate and Serve

   Divide the tartare onto serving plates. Serve immediately, ideally with French fries and a green salad.

   Time: PT2M

Nutrition Facts

Calories

400

Protein

35g

Carbohydrates

3g

Fat

27g

Fiber

0.5g