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Gallery Steak Tartare Credit: Bryan Gardner Recipe Summary prep: 20 mins total: 40 mins Servings: 2
Ingredients Ingredient Checklist 8 ounces high-quality beef tenderloin, any fat and gristle removed 1 tablespoon finely chopped shallots 1 tablespoon capers, drained and chopped 1 tablespoon finely chopped curly parsley, plus sprigs for serving 4 teaspoons Worcestershire sauce 1 teaspoon fresh lemon juice Flaky sea salt (such as Jacobsen’s) and freshly ground black pepper 1 large egg yolk 2 tablespoons Dijon mustard Lightly toasted pumpernickel bread, salted butter, and cornichons, for serving
Cook’s Notes Raw eggs should not be consumed by pregnant women, young children, the elderly, or anyone with compromised health.For a more composed presentation, arrange tartare inside of a 5-inch ring mold or cookie cutter, then lift before serving.
Gallery Steak Tartare Credit: Bryan Gardner
Recipe Summary prep: 20 mins total: 40 mins Servings: 2
Gallery
Steak Tartare Credit: Bryan Gardner
Steak Tartare
Credit: Bryan Gardner
Steak Tartare
Recipe Summary prep: 20 mins total: 40 mins Servings: 2
Recipe Summary
prep: 20 mins total: 40 mins
Servings: 2
prep: 20 mins
total: 40 mins
prep:
20 mins
total:
40 mins
Servings: 2
2
Ingredients
Ingredients
- 8 ounces high-quality beef tenderloin, any fat and gristle removed 1 tablespoon finely chopped shallots 1 tablespoon capers, drained and chopped 1 tablespoon finely chopped curly parsley, plus sprigs for serving 4 teaspoons Worcestershire sauce 1 teaspoon fresh lemon juice Flaky sea salt (such as Jacobsen’s) and freshly ground black pepper 1 large egg yolk 2 tablespoons Dijon mustard Lightly toasted pumpernickel bread, salted butter, and cornichons, for serving
Directions
Place beef on a small plate. Freeze until firmed up slightly, about 20 minutes. Cut chilled beef into 1/4-inch pieces; transfer to a small non-reactive bowl and toss with shallots, capers, parsley, Worcestershire sauce, and lemon juice. Season with flaky salt and pepper.
Spread mustard onto a chilled plate; arrange tartare in center of plate. Make a small indent in the center and top with egg yolk. Season with salt and pepper. Serve with toasted bread, butter, cornichons, and parsley sprigs.
Cook’s Notes Raw eggs should not be consumed by pregnant women, young children, the elderly, or anyone with compromised health.For a more composed presentation, arrange tartare inside of a 5-inch ring mold or cookie cutter, then lift before serving.
Cook’s Notes
Raw eggs should not be consumed by pregnant women, young children, the elderly, or anyone with compromised health.
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All Reviews for Steak Tartare
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Steak Tartare
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
