About This Recipe
Beef tartare is one of the most elegant and technically demanding preparations in the French bistro canon. The quality of the beef is paramount — use only the freshest, highest-grade fillet from a trusted butcher. The seasoning must be precise: the balance of salt, acid (from capers and cornichons), heat (from Tabasco and Dijon), and richness (from the egg yolk) is what separates a great tartare from a mediocre one. This Jackson Laurie recipe is the classic French version, made with hand-cut (never minced) beef.
Method
- 1
Chill everything
Place your chopping board, knife, and mixing bowl in the freezer for 15 minutes before you begin. Cold equipment keeps the beef at a safe temperature and prevents the fat from smearing.
- 2
Hand-cut the beef
Remove any sinew or silver skin from the fillet. Using a very sharp knife, slice the beef into thin strips, then cut across into small, even dice (about 5mm). Do not use a food processor — the texture must be hand-cut.
- 3
Season
Place diced beef in the cold bowl. Add capers, cornichons, shallot, Dijon, Worcestershire, Tabasco, parsley, and chives. Season generously with salt and pepper. Mix gently with a fork until just combined. Taste and adjust — it should be well-seasoned, tangy, and slightly spicy.
- 4
Shape
Using a ring mould or the inside of a large cookie cutter, press the tartare into a neat disc on each chilled plate.
- 5
Add the egg yolk
Make a small well in the centre of each tartare. Carefully place a raw egg yolk in each well.
- 6
Finish and serve
Drizzle with a little olive oil. Grill or toast the sourdough and butter generously. Serve immediately — tartare waits for no one.
Chef's Tips from Chef Isabelle Moreau
Only use beef from a trusted butcher, bought on the day of serving.
Hand-cutting is non-negotiable — minced beef has a completely different texture.
Season more aggressively than you think necessary; the cold dulls the perception of salt.
Serve on chilled plates to keep the beef cold throughout the meal.
Ingredients
Serves 2
- —300g beef fillet, very fresh, chilled
- —2 tbsp small capers, drained and roughly chopped
- —4 cornichons, finely diced
- —2 tbsp shallot, very finely diced
- —1 tbsp Dijon mustard
- —1 tbsp Worcestershire sauce
- —Few dashes Tabasco
- —1 tbsp flat-leaf parsley, very finely chopped
- —1 tbsp chives, very finely sliced
- —2 egg yolks (from the freshest eggs possible)
- —Salt and freshly ground black pepper
- —Good olive oil
- —4 slices sourdough bread, to serve
- —Butter for the bread
Per Serving
Calories
380 kcal
Protein
42g
Fat
20g
Carbohydrates
4g
Fibre
0g
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