Italian Beef Tartare (with Egg Yolk)

Ingredients

• 170 g Beef (fillet, rump steak, sirloin or flank) (Extra‑fresh butcher meat, choose very tender)
• 2 c. à soupe Extra virgin olive oil (Ideally Italian, good quality)
• 1 pincée Fleur de sel (Season without making the tartare too salty)
• 1 pincée Freshly ground black pepper (Ground with a mill for more freshness)
• 1 c. à café Dried oregano (Typical Mediterranean aroma)
• 1 c. à soupe Capers (Drained, provide subtle acidity)
• 1 c. à soupe Modena balsamic vinegar (Aged, adds pep)
• 1 piece Shallot (Finely chopped)
• 1 piece Garlic clove (Finely chopped)
• 1 c. à soupe Sun-dried tomatoes (Cut into slightly larger pieces for crunch)
• 5 leaves Fresh basil leaves (Finely sliced)
• 20 g Parmesan (shavings) (Partly reserved for garnish)
• 1 piece Egg yolk (optional) (Mystery ingredient, adds color and creaminess)

Instructions

1. Prepare the meat

   Cut the beef piece into long strips, then dice it into about 4‑5 mm cubes. Work quickly and keep the meat chilled.

   Time: PT5M

2. Chop the aromatics

   Finely mince the shallot, garlic and sun‑dried tomatoes (cut a bit more coarsely) then finely slice the basil leaves.

   Time: PT3M

3. Mix the liquid seasonings

   In the bowl, pour the olive oil, balsamic vinegar, a pinch of fleur de sel, freshly ground pepper, dried oregano and capers.

   Time: PT2M

4. Incorporate the meat

   Add the beef cubes to the bowl and gently mix so each piece is coated with the seasoning.

   Time: PT2M

5. Add the chopped aromatics

   Stir in the shallot, garlic, sun‑dried tomatoes and sliced basil. Mix again quickly.

   Time: PT2M

6. Integrate the Parmesan

   Add 15 g of Parmesan shavings, reserve the rest for garnish, then give a final mix.

   Time: PT1M

7. Incorporate the egg yolk (optional)

   If desired, create a small well in the center of the tartare and place the egg yolk. Fold it in gently without over‑working the mixture.

   Time: PT1M

8. Plating and finishing

   Place the tartare in a ramekin, press lightly, then turn it onto the plate. Sprinkle the remaining Parmesan, a few basil leaves, pieces of sun‑dried tomato, capers and an extra pinch of oregano.

   Time: PT2M

Nutrition Facts

Calories

420

Protein

30 g

Carbohydrates

5 g

Fat

30 g

Fiber

1 g

Ingredient Substitutions

• Instead of Beef (fillet, rump steak, sirloin or flank): beef steak, rump steak, sirloin
• Instead of Extra virgin olive oil: sunflower oil
• Instead of Fleur de sel: sea salt
• Instead of Dried oregano: Provencal herbs
• Instead of Capers: chopped gherkins
• Instead of Modena balsamic vinegar: red wine vinegar
• Instead of Shallot: red onion
• Instead of Garlic clove: garlic powder (½ tsp)
• Instead of Sun-dried tomatoes: oil-packed sun-dried tomatoes
• Instead of Fresh basil leaves: fresh mint
• Instead of Parmesan (shavings): Pecorino Romano
• Instead of Egg yolk (optional): light mayonnaise (for cooked version)

Equipment Needed

• Chef's knife
• Cutting board
• Salad bowl (or mixing bowl)
• Measuring spoons
• Fork
• Ramekin (or small mold)
• Serving plate
• Parmesan grater
• Tablespoon

Critical Steps — Do Not Skip

• Dice the beef into uniform 4‑5 mm cubes
• Mix gently to avoid over‑working the meat
• Add the egg yolk at the end if using

Chef Tips from the Video

• Keep the meat and knife chilled before chopping to make cutting easier
• Use a Modena balsamic vinegar aged at least 12 months for a richer aroma
• Serve the tartare with toasted bread or lightly seasoned crostinis

Troubleshooting

Storage

Refrigerator: Store the tartare covered in the refrigerator for a maximum of 1 hour (immediate consumption recommended)

Freezer: Do not freeze the tartare (texture loss)

Room temperature: Consume immediately; do not leave at room temperature for more than 30 minutes

Make-Ahead Tips

• Prepare the meat and aromatics separately and keep them refrigerated up to 2 hours before serving
• Add the egg yolk only at serving time to prevent it from coagulating
• The tartare stays fresh only 30 minutes after plating; it is best served immediately