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Tartare de Filet de Boeuf (Steak Tartare)

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Tartare de Filet de Boeuf (Steak Tartare)           Serves: 4

(Saveur Magazine)

“This steak tartare recipe was inspired by the zesty tableside preparation at Brasserie Georges in Lyon. For best results, use the highest-quality beef you can find, and chop it by hand.”


14 oz. trimmed center-cut beef tenderloin

1 ½ Tbsp. Dijon mustard

2 egg yolks

¼ cup canola oil

6 Tbsp. salt-packed capers, rinsed, drained, and minced

2 Tbsp. minced, pitted green Niçoise olives

2 Tbsp. minced parsley

1 ½ tsp. Worcestershire sauce

¼ tsp. hot sauce, such as Tabasco

4 cornichons, minced**

1 small yellow onion, minced

Kosher salt and freshly ground black pepper, to taste

French fries, for serving

Mixed salad greens, for serving



1. Place beef in the freezer to firm, about 30 minutes; this will make it easier to chop finely. Meanwhile, whisk mustard and egg yolks in a large bowl; while whisking constantly, slowly pour in oil to create a mayonnaise. Add capers, olives, parsley, Worcestershire, hot sauce, cornichons, and onion, and season with salt and pepper; refrigerate flavorings until ready to use.

2. Remove beef from freezer and cut into ¼” cubes. Transfer beef to bowl of flavorings and stir to combine. Keep beef mixture chilled until ready to serve.

3. To serve, divide beef mixture into 4 equal portions, and shape each into an oval disk on a serving plate. Serve immediately with fries and mixed greens, if you like.


**Cornichons are small pickled gherkins, which are a variety of cucumber. Cornichons are a traditionally served as a condiment with a number of classical French dishes like pâté.

 Cornichons have a tart, mildly sweet flavor, and they are used for both flavoring and as a garnish. Cornichons are frequently paired with capers.

 Many recipes incorporate chopped cornichons, including beef stroganoff and steak tartare, as well as various cold salads like egg salad or potato salad.

 Cornichons complement pork dishes, such as grilled pork chops, and are often included in sauces for pork.

 Classic sauces featuring cornichons include the Charcutière sauce and Gribiche sauce.

Photo: Saveur Magazine

Photo: Saveur Magazine



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