Classic Steak Tartare
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Learn more →Ingredients
4 servings
- 1 lb beef tenderloin, trimmed of all fat and sinew
- 1 pasteurized egg yolk
- 1 tbsp dijon mustard
- 1 tbsp worcestershire sauce
- 1 tbsp capers, drained and finely chopped
- 1 small shallot, finely minced (about 2 tbsp)
- 1 tbsp fresh flat-leaf parsley, finely chopped
- 1 tsp hot sauce (such as tabasco)
- 1 tsp fresh lemon juice
- ½ tsp kosher salt, plus more to taste
- ¼ tsp freshly ground black pepper
- 1 tbsp olive oil
For serving
- 1 baguette, sliced ¼-inch thick on the bias
- 2 tbsp unsalted butter, softened
- 1 tbsp cornichons, thinly sliced (optional)
Instructions
- 1
Wrap the trimmed beef tenderloin tightly in plastic wrap and place it in the freezer for 25–30 minutes, until the surface is firm to the touch but the interior is not frozen solid. This brief chill makes hand-chopping cleaner and more precise.
- 2
While the beef chills, heat a small skillet over medium heat. Lightly butter the baguette slices on one side with the softened butter, then arrange them buttered-side up on a baking sheet. Toast under the broiler for 2–3 minutes, until the edges are golden and the surface is crisp. Set aside.
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