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Classic Beef Steak Tartare with Cornichons and Egg Yolk Recipe

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4 from 6 reviews

Classic Steak Tartare is a sophisticated raw beef dish that combines finely chopped top round steak with capers, cornichons, shallots, and fresh parsley, all seasoned with Worcestershire sauce, Dijon mustard, and kosher salt. Topped with a fresh egg yolk and served with toasted baguette slices and pickled vegetables, this recipe delivers a perfect balance of textures and flavors ideal for an elegant appetizer or light meal.

  • Author: Chef
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 40 minutes
  • Yield: 2 servings
  • Category: Appetizer
  • Method: No-Cook
  • Cuisine: French

Ingredients

Beef Tartare Mixture

  • 8 ounces top round steak (finely chopped, or sirloin steak)
  • 2 tablespoons capers (drained and finely chopped)
  • 2 tablespoons cornichons (finely chopped, or small dill pickles, not sweet)
  • 2 tablespoons shallots (finely chopped)
  • 2 tablespoons fresh parsley (finely chopped)
  • 2 tablespoons Worcestershire sauce
  • 1 ½ tablespoons Dijon mustard
  • ½ teaspoon kosher salt (or more to taste)

Toppings and Serving

  • 2 fresh egg yolks
  • Baguette (thinly sliced and toasted)
  • Cornichons or assorted pickled vegetables
  • Mustard (for serving)

Instructions

  1. Prepare the Beef: Place the top round steak on a small plate and freeze for about 20 minutes until it firms up slightly. This makes it easier to slice finely. Remove from freezer, slice into ¼-inch strips, then finely chop with a sharp knife. Transfer to a plate and refrigerate while you prepare the other ingredients.
  2. Dice Aromatics: Finely chop the capers, cornichons, shallots, and parsley. Combine these in a mixing bowl and add Worcestershire sauce and Dijon mustard. Toss thoroughly to blend the flavors.
  3. Mix Steak and Season: Add the finely chopped beef to the mixing bowl with the aromatics and sauces. Gently fold the ingredients together, sprinkle in the kosher salt to taste, and mix once more. Keep the tartare chilled until ready to serve.
  4. Shape the Tartare: Press the tartare mixture into a round mold or ramekin to form neat portions. Divide the mixture into two equal servings and plate them.
  5. Add Egg Yolk: Create a small well in the center of each portion and carefully place a fresh egg yolk into each well for richness.
  6. Serve: Accompany the steak tartare with additional cornichons or pickled vegetables, thin slices of toasted baguette, and a spoonful of mustard. Enjoy immediately to experience the fresh and complex flavors.

Notes

  • Ensure the beef is very fresh and sourced from a reputable supplier since it will be consumed raw.
  • Keep all ingredients chilled to maintain food safety and texture.
  • Use a very sharp knife for chopping the beef finely to achieve the best texture.
  • Egg yolks should be fresh and kept cold until serving to reduce risk of foodborne illness.
  • The tartare can be prepared up to 30 minutes in advance but avoid making it too early to preserve freshness.
  • Customize seasoning and vegetable additions according to personal taste.

Find it online: https://cheftinaskitchen.com/classic-beef-steak-tartare-with-cornichons-and-egg-yolk-recipe/