Classic Steak Tartare

Name: Classic Steak Tartare
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 ounces (113g) beef tenderloin; 2 tablespoons (30g) homemade mayonnaise; Kosher salt and freshly ground black pepper; Extra-virgin olive oil, as needed; Red or white wine vinegar, as needed; Dijon mustard; 3 drops fish sauce (optional); 1 tablespoon plus 1 teaspoon very finely minced shallot (from 1 shallot); 1 teaspoon finely minced chives; 1 teaspoon finely minced flat-leaf parsley leaves and tender stems; 1 teaspoon finely minced cornichons; 2 teaspoons drained capers; 1 large egg yolk (optional); Toasts, for serving

Total time: 20 min
servings: 4 servings
Dish type: Starter

Contains mustardContains eggsContains fishContains sulphitesPork-freeGluten-freeLactose-freeKosher : to verify

Prep

20 min

Total time

20 min

Ingredients

servings

4 ounces (113g) beef tenderloin
2 c. à soupe (30g) homemade mayonnaise
Kosher salt and freshly ground black pepper
Extra-virgin olive oil, as needed
Red or white wine vinegar, as needed
Dijon mustard
3 drops fish sauce (optional)
1 c. à soupe plus 1 teaspoon very finely minced shallot (from 1 shallot)
1 c. à café finely minced chives
1 c. à café finely minced flat-leaf parsley leaves and tender stems
1 c. à café finely minced cornichons
2 c. à café drained capers
1 large egg yolk (optional)
Toasts, for serving

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Method

1
On a very clean work surface and using a sharp knife, slice beef into thin slices no thicker than 1/4 inch. Then cut into thin 1/4- or 1/8-inch stips. Cut strips crosswise into a fine mince. Transfer to a mixing bowl.
2
Add mayonnaise and season with salt and pepper to taste, stirring well to combine thoroughly. If needed add additional olive oil, vinegar, and/or mustard in very small increments to adjust flavor to taste (depending on your mayonnaise, you may not need any, or you may find the beef needs a little more to get the flavor just right). If desired, mix in the drops of fish sauce.
3
Add shallot, chives, parsley, cornichon, and capers and stir until thoroughly combined.
4
Mound steak tartare on a serving plate (you can use a ring mold to make a perfect circle, if desired). Top with egg yolk, if using, and serve right away with toasts and additional cornichons on the side.

Nutrition

calories: 203 kcal
fatContent: 16 g
fiberContent: 0 g
sugarContent: 1 g
sodiumContent: 225 mg
proteinContent: 10 g
cholesterolContent: 120 mg
carbohydrateContent: 4 g
saturatedFatContent: 5 g
unsaturatedFatContent: 0 g

Indicative values from the source, for the original recipe.

Source : seriouseats

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