Gluten Free Beef Tartare
Beef tartare is one of those restaurant dishes that feels almost impossibly elegant, and this version brings all of that drama straight to your dinner table for four. The key is in the technique — a brief freeze firms up the tenderloin just enough to hand-cut it into a precise, satisfying dice, giving you that silky-yet-substantial texture that a food processor simply can't replicate. The dressing is where the real magic happens: Dijon mustard, tamari, capers, shallot, and a splash of red wine vinegar come together into something bold, briny, and deeply savory. Tamari steps in for traditional soy sauce here, keeping every drop of that umami punch without any wheat in the mix — a small swap that makes a big difference for anyone navigating gluten concerns. A pasteurized egg yolk nestled into each portion adds richness that ties the whole plate together, and the fresh parsley and optional cornichons keep things bright and lively. Served with gluten free crackers or crisp endive leaves for scooping, this is the kind of appetizer that makes guests think you spent hours in the kitchen — even though the active prep is surprisingly quick.
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Learn more →Ingredients
4 servings
- 12 oz beef tenderloin, trimmed of all fat and sinew
- 1 tbsp dijon mustard
- 1 tbsp tamari
- 1 tbsp extra-virgin olive oil
- 1 tbsp capers, drained and roughly chopped
- 1 small shallot, very finely minced
- 1 tsp red wine vinegar
- ¼ tsp hot sauce
- salt and pepper, to taste
- 4 pasteurized egg yolks
For serving
- 2 tbsp fresh flat-leaf parsley, finely chopped
- gluten free crackers or endive leaves, for serving
- 1 tbsp cornichons, thinly sliced (optional)
Instructions
- 1
Place the trimmed beef tenderloin on a clean cutting board and wrap tightly in plastic wrap. Freeze for 15 minutes, until the surface is firm but the interior is not frozen solid — this makes hand-cutting much easier.
- 2
While the beef chills, whisk together the Dijon mustard, tamari, olive oil, capers, shallot, red wine vinegar, and hot sauce in a mixing bowl until combined. Season lightly with salt and pepper and set aside.
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