Classic Homemade Beef Tartare Recipe

I was so stoked to try out this beef tartare recipe where i mixed super fresh beef tenderloin with capers, cornichons and a dash of Tabasco, and felt like i was on an epic flavor adventure that totally upped my snack game.

I love making my classic homemade beef tartare with 200g super fresh beef tenderloin, minced shallot, capers, cornichons, egg yolk, Dijon mustard and Worcestershire sauce. I like its lean high protein content and vitamins from fresh parsley while capers and cornichons add antioxidants.

The flavor is really satisfying.

Ingredients

• Beef tenderloin provides high quality protein from lean beef, giving the dish its hearty, robust flavor.
• Creamy egg yolk adds richness and smooth texture along with beneficial fats.
• Capers bring a tangy bite and slight saltiness that livens up the mix.
• Crunchy cornichons add a sour crunch, balancing the rich meat’s flavor.
• Parsley gives a fresh, herbal note that brightens and cuts through the richness.
• Dijon mustard adds a spicy tanginess making each bite more exciting.
• Worcestershire sauce gives a savory complexity with hints of umami flavor in every mix.
• Tabasco hot sauce injects spicy heat that perfectly cuts through the rich beef.

Ingredient Quantities

• 200g beef tenderloin, finely diced (make sure its super fresh)
• 1 small shallot, minced
• 2 tablespoons capers, roughly chopped
• 2 tablespoons cornichons, finely chopped
• 1 egg yolk (at room temperature)
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Tabasco hot sauce
• 1 tablespoon extra virgin olive oil
• 1 teaspoon fresh lemon juice
• Salt and freshly ground black pepper, to taste
• 1 tablespoon fresh parsley, chopped

How to Make this

1. Start by making sure your beef tenderloin is super fresh then finely dice 200g into small cubes

2. Mince the small shallot and roughly chop 2 tablespoons of capers while finely chopping 2 tablespoons of cornichons

3. Put your diced beef, minced shallot, chopped capers and cornichons in a big bowl

4. In another bowl, whisk together the egg yolk (let it sit at room temperature), 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon Tabasco hot sauce, 1 tablespoon extra virgin olive oil and 1 teaspoon fresh lemon juice

5. Pour the sauce over the beef mixture and gently mix until everything is combined

6. Season with salt and freshly ground black pepper to taste then stir in 1 tablespoon chopped fresh parsley

7. Give it a final gentle mix making sure not to mash the beef too much

8. Let the mix rest in the fridge for a few minutes so all the flavours can meld together

9. Serve immediately on toast or crackers and enjoy your homemade beef tartare!

Equipment Needed

1. Cutting board – for dicing the beef, chopping the shallot, cornichons, and capers
2. Sharp chef’s knife – for all the precise cutting and mincing
3. Two mixing bowls – one big bowl for the beef, shallots, capers, and cornichons; and one smaller bowl for whisking the egg yolk with the sauces
4. Whisk – for blending together the egg yolk, Dijon mustard, Worcestershire sauce, Tabasco hot sauce, olive oil, and lemon juice
5. Measuring spoons – to ensure you add the correct amounts of mustard, Worcestershire sauce, Tabasco, olive oil, and lemon juice
6. Mixing spoon – to gently combine the dressing with the beef mixture without mashing the meat
7. Refrigerator – to let the beef tartare rest and allow the flavors to meld before serving

FAQ

• What’s the best way to make sure the beef is super fresh?
  Try buying it from a trusted butcher and use it on the same day. It’s really critical not to store it too long once diced, since the quality drops fast.
• Can I use another cut of beef if I can’t find tenderloin?
  You might, but remember that the tenderloin is lean and tender. Other cuts might be tougher or have more fat that can affect the flavor.
• How safe is it to eat raw beef?
  Eating raw beef can be safe if its really fresh and handled in a clean way. Always remember to clean your work area and use fresh ingredients.
• Is it possible to substitute the egg yolk with a whole egg?
  You could but traditional recipes call for just the yolk, that subtle richness is really key to the dish.
• Can I make this ahead of time?
  Not really, it’s best to prepare it right before serving. Raw beef can lose its texture and flavor if it sits out too long.

Classic Homemade Beef Tartare Recipe Substitutions and Variations

• If you cant find beef tenderloin you can use sirloin or eye fillet for a similar lean flavor.
• If you dont have a shallot try using a little red onion instead.
• If capers are missing, chopped green olives can give you that briny taste.
• If cornichons arent available, chopped gherkins work just as well.

Pro Tips

1. Always use the freshest beef you can find. Cold meat is easier and safer to dice into tiny cubes. I learned the hard way that if your meat ain’t fresh, the flavors just don’t pop.

2. When mixin’ up your sauce, be careful not to overdo it. The egg yolk and mustard work best when they’re whisked just enough to combine. Overmix it and you might lose that nice creamy texture.

3. Cut your veggies and pickles evenly so each bite has a bit of everything. If some pieces are too big, it’ll be like biting into a chunk rather than enjoying a balanced mix.

4. Let the tartare chill in the fridge for a few minutes before serving. Trust me, that resting time makes all the flavors meld together better – it’s worth the wait even if you’re hungry right away.