Steak Tartare

Hand-chopped raw beef seasoned classically with capers, shallot, mustard and egg yolk.

Ingredients

• 12 oz (340 g) very fresh beef tenderloin or top round, well chilled
• 2 egg yolks
• 2 tbsp Dijon mustard
• 1 tbsp ketchup
• Few dashes Worcestershire sauce

Few dashes Tabasco

• 2 tbsp capers, chopped
• 2 shallots, finely chopped
• 2 tbsp cornichons, finely chopped
• 2 tbsp chopped flat-leaf parsley
• 1 tbsp olive oil
• Salt and freshly ground black pepper
• Toasted bread or frites, for serving

Directions

1. Using a sharp knife, finely hand-chop the well-chilled beef; do not use a grinder, which crushes the meat.
2. In a chilled bowl whisk the egg yolks with the mustard, ketchup, Worcestershire and Tabasco.
3. Fold in the capers, shallots, cornichons and parsley, then the olive oil.
4. Gently fold in the chopped beef and season aggressively with salt and pepper, tasting as you go.
5. Mound onto chilled plates and serve immediately with toast points or frites.

Notes

Adapted from Anthony Bourdain’s Les Halles Cookbook; use impeccably fresh meat from a trusted butcher.