How to Make Beef Tartare Like a Michelin-Star Chef | Easy Gourmet Appetizer
Learn to make beef tartare from a professional chef. This is a safe, easy recipe that we'd make a lot at one of the french restaurants I worked at. You'll learn how to season it to absolute perfection, and it's guaranteed to blow the mind of whoever you're cookin' for.
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00:00 - Intro to beef tartare
00:58 - Start making the dressing
05:57 - Learn to chop!
10:28 - Slice and toast your baguette
11:16 - Plate and serve!
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My favourite pepper mill in the world: https://amzn.to/3UHLXAW
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🛒 Ingredients
For the Dressing:
2 egg yolks
1 tsp Worcestershire sauce
A few dashes of hot sauce (Crystal or Tabasco)
Juice of ½ lemon
1 tsp Dijon mustard
¼ cup neutral oil (like avocado or grapeseed)
¼ cup olive oil (light or extra virgin)
Garnishes & Mix-ins:
1 tbsp capers, finely chopped
3–4 cornichons (small pickles), finely diced
1 small shallot, finely brunoised
1 tbsp fresh parsley, finely chopped
Salt and freshly cracked black pepper, to taste
For the Beef:
6–8 oz beef tenderloin, very finely diced (no sinew or silver skin)
For Serving:
1 egg yolk (for plating)
Toasted baguette slices
Optional: garden salad on the side
🔪 Instructions
1. Make the Dressing:
1. In a bowl, whisk together the egg yolks, Worcestershire, hot sauce, lemon juice, and Dijon mustard.
2. Slowly drizzle in both oils while whisking vigorously to emulsify into a loose mayonnaise-style dressing.
3. Season with salt and pepper to taste.
2. Prep the Garnishes:
1. Finely chop capers, cornichons, shallot, and parsley.
2. Add to the dressing and mix thoroughly.
3. Dice the Beef:
1. Use a sharp knife to finely dice the cleaned beef tenderloin.
2. Keep the dice small and even for a pleasant texture.
4. Assemble:
1. Add the beef to a mixing bowl.
2. Spoon in just enough dressing to coat—don’t drown the beef.
3. Toss gently. Taste and adjust seasoning with salt, lemon juice, or more garnishes if needed.
5. Plate:
1. Mold the beef tartare into a round shape using a ring mold or freehand.
2. Make a shallow well in the center and gently place a raw egg yolk on top.
3. Sprinkle with a touch of salt, pepper, and parsley.
6. Serve:
Keep the dish cold until serving—beef tartare is best served chilled.
Serve with toasted baguette slices for scooping.