STEAK TARTARE (TARTARE DE FILET DE BOEUF)

steak_tartare

This steak tartare recipe was inspired by the zesty tableside preparation at Brasserie Georges in Lyon. For best results, use the highest-quality beef you can find, and chop it by hand.

SERVES 4

Ingredients
14 oz. trimmed center-cut beef tenderloin
1 1⁄2 tbsp. Dijon mustard
2 egg yolks
1⁄4 cup canola oil
6 tbsp. salt-packed capers, rinsed, drained, and minced
2 tbsp. minced, pitted green Niçoise olives
2 tbsp. minced parsley
1 1⁄2 tbsp. Worcestershire sauce
1⁄4 tsp. hot sauce, such as Tabasco
4 cornichons, minced
1 small yellow onion, minced
Kosher salt and freshly ground black pepper, to taste
French fries, for serving
Mixed salad greens, for serving

Instructions
Step 1: Place beef in the freezer to firm, about 30 minutes; this will make it easier to chop finely. Meanwhile, whisk mustard and egg yolks in a large bowl; while whisking constantly, slowly pour in oil to create a mayonnaise. Add capers, olives, parsley, Worcestershire, hot sauce, cornichons, and onion, and season with salt and pepper; refrigerate flavorings until ready to use.

Step 2: Remove beef from freezer and cut into 1⁄4" cubes. Transfer beef to bowl of flavorings and stir to combine. Keep beef mixture chilled until ready to serve.

Step 3: To serve, divide beef mixture into 4 equal portions, and shape each into an oval disk on a serving plate. Serve immediately with fries and mixed greens, if you like.