Steak Tartare Recipe

Ingredients

• 1 1/2 pounds beef filets
• 1/2 cup minced shallot
• 1/4 cup minced capers
• 1 large egg yolk (+ extra egg yolks for serving, optional)
• 3 tablespoons spicy whole grain mustard (or 2 tb whole grain mustard + 1 tb Dijon)
• 2 tablespoons chopped parsley
• 2 tablespoons olive oil
• 1 lemon (zested and juiced)
• Salt and pepper

Instructions

1. 1

   Trim all excess fat chunks off the steaks. Then finely chop the filets into ¼ inch pieces. Do this by cutting the steaks into fine strips. Cut the strips in halves or thirds. Then cut the steak ribbons crosswise.

2. 2

   Mince the shallots and capers. Zest and juice the lemon. In a measuring cup, add the egg yolk, 1 tablespoon lemon juice, and spicy mustard. Stir to combine.

3. 3

   Set out a mixing bowl. Add the chopped steak, minced shallots, capers, egg yolk mixture, parsley, olive oil, lemon zest, 1 teaspoon salt, and ½ teaspoon cracked black pepper. Mix well.

4. 4

   Taste, then add additional salt, pepper, or lemon juice if desired.

5. 5

   Serve immediately. For traditional plating, press the steak tartare into ramekins, then flip it out onto small serving plates in the shape of a disk. Garnish with extra parsley and/or capers. You can also rest an extra egg yolk on top, but be aware this will make the tartare texture extra dense and silky.