Boeuf Tartare Recipe
A refined and classic French dish made with finely chopped raw beef, Boeuf Tartare is bold, elegant, and packed with savory depth. Ideal for special occasions or elevated appetizers, this dish is easy to customize and impress with.
Equipment
- 1 Sharp Knife For finely chopping the beef
- 1 Mixing Bowl Preferably chilled
- 1 Cutting Board Use a clean surface
- 1 Ring Mold Optional, for presentation
Ingredients
- 400 g Beef tenderloin Fresh trimmed, and finely chopped
- 1 Egg yolk Pasteurized or very fresh
- 1 tbsp Dijon mustard Traditional French flavor
- 2 tbsp Capers Chopped
- 2 tbsp Cornichons Finely diced
- 1 tbsp Shallots Minced
- 1 tbsp Parsley Fresh chopped
- 1 tsp Worcestershire sauce optional
- Salt & pepper To taste
- Olive oil A drizzle optional
Instructions
- Place your beef in the freezer for 10–15 minutes to firm it up slightly.
- Using a sharp knife, finely chop the beef tenderloin by hand until evenly minced. Do not use a food processor.
- In a chilled mixing bowl, combine Dijon mustard, shallots, capers, cornichons, parsley, and Worcestershire sauce.
- Add the chopped beef to the mixture. Mix gently until well combined.
- Season with salt and freshly cracked black pepper to taste.
- Plate the mixture using a ring mold for clean presentation, and top with an egg yolk if desired.
- Serve immediately with toast points, crostini, or fries.
Notes
- Always use the freshest beef from a trusted source.
- You can substitute the raw egg yolk with a soft-boiled quail egg or avocado for a creamy finish.
- Keep everything cold during prep to preserve flavor and food safety.
