France Tartare de Filet de Boeuf (Steak Tartare)
Steak tartare is a famous dish worldwide, though the French know it as tartare de filet de boeuf and consider it to be a traditional local specialty that embodies classic French flavors. This tartare combines raw beef and other fresh ingredients to create a loosely formed patty that is usually eaten on its own. This simple preparation, without the use of catalyzing heat or cures, enhances the natural flavor of the beef and complements it with a typically balanced and minimalist French dressing.
Recipe Servings: 2
Prep Time
1 minute
+ 45 minutes resting
+ 45 minutes resting
Cook Time
Total Time
46 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 8 oz (225 g) trimmed center-cut beef tenderloin
- 3 Tbsp (45 ml) extra virgin olive oil
- 1 egg yolk
- 3 Tbsp (25 g) salt-packed capers, soaked in water, rinsed, and drained
- 2 Tbsp (8 g) minced flat-leaf parsley
- 1 small red onion, minced
- 1 Thai red chili pepper, deseeded and minced
- Fleur de sel, to taste
- Ground black pepper, to taste
- Sherry vinegar, to taste (optional)
- Dijon mustard, as needed for serving
Directions
- Place beef in the freezer for 45 minutes.
- Cut cold beef into 1/8-inch (3-mm) thick slices using a sharp knife.
- Julienne slices of beef vertically and horizontally to create a very fine mince.
- Transfer chopped beef to a bowl and place it in the refrigerator.
- Whisk together olive oil and egg yolk in a large bowl.
- Stir in capers, parsley, onion, and chili pepper.
- Fold beef in and season with fleur de sel and black pepper.
- Add a few drops of vinegar, if desired.
- Serve on chilled plates with a dollop of Dijon mustard on the side.
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