Firming the beef in the freezer makes it easier to cut.
Recipe information
Yield
4 Servings
Ingredients
1
pound best-quality beef tenderloin*
3
tablespoons chopped drained capers
2
tablespoons finely chopped fresh flat-leaf parsley
2
tablespoons grapeseed or other neutral oil
1
tablespoon finely chopped cherry pepper or red jalapeño
1
tablespoon finely chopped shallot, rinsed in cold water
Kosher salt
4
best-quality large egg yolks*
Freshly ground black pepper
Dijon mustard, cornichons, and toasted country-style bread (for serving)
Need to make a substitution?
Preparation
Step 1
Chill beef in freezer 15 minutes; cut into ¼" pieces. Mix beef, capers, parsley, oil, cherry pepper, and shallot in a chilled large bowl; season with salt.
Step 2
Divide tartare among chilled plates and top with egg yolks; season with salt and black pepper. Serve with mustard, cornichons, and toast.
Step 3
*Raw egg and beef are not recommended for infants, the elderly, pregnant women, or people with weakened immune systems.
Nutrition Per Serving
Calories (kcal) 290 Fat (g) 18 Saturated Fat (g) 4.5 Cholesterol (mg) 275 Carbohydrates (g) 2 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 28 Sodium (mg) 510