Georgetown Butcher Tartare 8.000

Deb Lindsey for The Washington Post

Aug 8, 2012

Buy the best, most impeccably fresh beef you can find for this classic raw appetizer.

Crackers would make a nice vehicle for the meat, or just eat it by itself.

The recipe calls for raw egg yolks. If you are concerned about the risk of salmonella, buy pasteurized eggs, available in select supermarkets.

Servings: 8 appetizer servings
  • 1 pound filet mignon, excess fat removed
  • 2 large egg yolks (see headnote)
  • 1 teaspoon freshly grated horseradish
  • 1 tablespoon coarse-grain mustard, such as Pommery
  • 1 tablespoon minced chives
  • 1 teaspoon freshly squeezed lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt, or more to taste
  • Extra-virgin olive oil, for drizzling
  • Cornichons, sliced, for garnish


Cut the filet into fine dice, first placing it in the freezer to chill for several minutes, if needed, to make slicing easier. Transfer the meat to a large bowl and add the egg yolks, horseradish, mustard, chives, lemon juice, Worcestershire sauce and salt. Mix until thoroughly combined. Taste, and add salt if needed.

Spoon the tartare onto individual plates; or spoon it into small ring molds set on serving plates, press lightly and remove each mold to create a thick disk of the tartare. Drizzle with a little olive oil, garnish with the cornichons and serve.

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Recipe Source

From Jamie Stachowski of Stachowski Market & Deli in Georgetown.

Tested by Tim Carman.

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