The secret to great-tasting steak tartare, says chef Brad Race, is to cut the meat to order just before serving. Tabasco and Worcestershire are small embellishments in this version of the French classic.
For this recipe, it's best to buy the best-quality meat you can afford, from a butcher shop and butcher you trust. The recipe calls for raw eggs: If you are concerned about the risk of salmonella, use pasteurized eggs, available in select supermarkets.
Serve with a small pile of fresh potato chips, as the chef does at Béarnaise.
Make Ahead: The steak should be prepped no more than 1 hour in advance; keep it refrigerated.
Servings: 4 When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Tested size: 4 servings
Ingredients
- 2 shallots (about 5 ounces total)
- 30 to 40 chives
- Two 8-ounce filets mignons, chilled
- Heaping 1 tablespoon drained capers
- 1 or 2 dashes Tabasco sauce
- 1 dash Worcestershire sauce
- Pinch flaked sea salt, plus more for serving
- Pinch freshly cracked black pepper
- 4 large egg yolks, for serving
- Whole-grain mustard, for serving
- Dijon mustard, for serving
- Cornichons, for serving
Directions
Mince the shallots and chives (to taste); place in a mixing bowl.
Cut each filet in half, then into thin slices. Stack the slices, then cut them into small dice. Add to the bowl, along with the capers, Tabasco and Worcestershire. Season with the salt and pepper; toss gently to incorporate.
Divide the tartare mixture among individual plates; use your clean hands to form each portion into a neat mound, with an indentation large enough to accommodate an egg yolk.
Place a yolk atop each portion.
Garnish each plate with small dollops of the whole-grain mustard and Dijon mustard and with cornichons. Sprinkle a little salt onto the egg yolks. Serve right away.
Recipe Source
From Brad Race, executive chef at Béarnaise on Capitol Hill.
Tested by Bonnie S. Benwick.
Email questions to the Food Section at food@washpost.com.
