Classic Steak Tartare Recipe: How to Make Steak Tartare

• 8 ounces sirloin, beef tenderloin (filet mignon) or top round steak, fresh
• 1 baguette, thinly sliced on a bias
• ¼ cup olive oil or melted butter
• 2 tablespoons capers, drained and finely chopped
• 2 tablespoons cornichons, drained and finely chopped
• 2 tablespoons finely chopped fresh parsley leaves and tender stems, plus more for garnish
• 1 small shallot, finely chopped
• ½ teaspoon kosher salt, plus more to taste
• ¼ teaspoon freshly ground black pepper, plus more to taste
• 3 egg yolks, divided
• 2 tablespoons Worcestershire sauce
• 2 tablespoons Dijon mustard
• 2 tablespoons lemon juice, freshly squeezed

1. 1

   Preheat the oven to 450 degrees Fahrenheit with a rack in the upper third.

2. 2

   On a cutting board, freeze the beef until it is firm on the outside but still easily pierced with a knife, about 40 minutes.

3. 3

   Spread baguette slices in a single layer on a rimmed baking sheet.

4. 4

   Drizzle the slices with olive oil or butter and sprinkle with salt and pepper.

5. 5

   Bake on the upper third oven rack until crispy and golden brown, 10–15 minutes (watch closely, as ovens vary).

6. 6

   In a medium mixing bowl, whisk together the capers, cornichons, parsley, shallot, ½ teaspoon salt, ¼ teaspoon pepper, Worcestershire sauce, mustard, lemon juice, and 1 egg yolk.

7. 7

   Using a sharp knife, thinly slice the steak against the grain, then cut slices into thin strips (¼-inch or thinner), then cut strips into a fine dice.

8. 8

   Transfer the diced beef to the bowl with sauce and mix in to evenly coat. Season with salt and pepper to taste.

9. 9

   On a serving plate, pat half of the beef into a round cookie cutter or ramekin. Repeat on a second plate with the remaining half of the beef tartare.

10. 10

    Using the back of a spoon, create a shallow well in the center of each steak tartare.

11. 11

    Place a raw egg yolk in the well of each steak tartare.

12. 12

    Serve immediately with toasted bread, and garnish with extra chopped parsley.

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