Steak Tartare with Anchovy Cornichon Vinaigrette

Steak tartare is a classic French delicacy made from raw premium minced beef. It is usually flavoured and served with onions, capers, and other seasonings and often served with a raw egg yolk on top of the dish. It's completely safe to enjoy beef raw as long as they are fresh. Typically this is a dish that you will enjoy when dining out, but are afraid to prepare at home. But a little courage and top-notch ingredients are all you need to make great beef tartare at home. It's best to get meat directly from a specialized butcher rather than from the supermarket. Keep the meat cold in the fridge until you are ready to prepare it.
The mince-like tenderloin is flavoured with a simple yet divine vinaigrette made with anchovy, caper, cornichon, eschalot, sriracha and Worcestershire sauce. You can also use sirloin, which is more affordable and provides the perfect flavour and texture combination for the tartare.

Vinaigrette	Tartare
2 Anchovy fillets, drained and finely chopped 1 tbsp Capers, drained and finely chopped 1 tsp Thyme, finely chopped 1 tbsp Cornichons, finely chopped 1 Eschalot, finely minced 1 tbsp Extra-virgin olive oil 1 tsp Tabasco or sriracha sauce 1/3 tsp Worcestershire sauce 1/3 tsp Celtic grey salt Freshly milled black pepper	220 g Center-cut beef tenderloin (preferably organic and grass-fed), trimmed 2 Large egg yolks (preferably organic and pasture-raised) 1 tbsp Parsley, chopped Caper berries, for serving Seedy crackers or crisped bread of your choice, for serving

Stir together all the ingredients for the vinaigrette in a jar with an airtight lid. Chill at least an hour before using.
Using a sharp knife, thinly slice the beef, then finely chop until you have a mince-like consistency.
Place the beef, vinaigrette, and salt in a bowl and gently fold together. Press plastic wrap directly on top of tartare mixture. Chill for 15 minutes to allow flavors to meld. Meanwhile place two serving plates in the fridge.
Place a metal ring mold on a chilled plate. Spoon half of the beef mixture into ring mold. Smooth the op, and, using back of a spoon, make a small indentation in center of tartare. Remove ring. Carefully place 1 egg yolk in indentation. Repeat with remaining tartare mixture and the egg yolk.
Sprinkle parsley evenly over tartare. Serve with caper berries and seedy crackers or crisped bread of your choice.

33 comments:

Brian's Home Blog 25/8/21 00:45: I haven't had steak tartare in years, I always did like it!
Tom 25/8/21 01:41: ...something that I've never had.
Mbul Kecil 25/8/21 02:49: simply presentation for plate but success make me feel hungry..

so yummy dear :)
J.P. Alexander 25/8/21 02:50: Gracias por la receta. Nunca me he atrevido a comer carne cruda. Te mando un beso
Whats Cookin Italian Style Cuisine 25/8/21 02:53: Beautiful presentation looks so delicious
babYpose 25/8/21 03:55: Amazing food, never had it, the anchovy fillet looks good.
Christine 25/8/21 04:57: I had steak tartare a long time ago in a Swiss restaurant
Margaret D 25/8/21 07:22: Looks rather nice in its presentation.
delphine 25/8/21 08:40: Quelle belle présentation
Bravo
Sherry's Pickings 25/8/21 09:44: i love all these ingredients angie. looks very tasty!
Nancy Chan 25/8/21 09:46: Nice presentation. I am not used to eating raw meat, so I will give this raw beef a pass.
The Velvet Runway 25/8/21 10:08: Beautifully presented! It looks delicious. Thank you for sharing the recipe, and I totally agree that it's best to get the meat directly from a specialized butcher!
Julia x
https://www.thevelvetrunway.com/
MásQueRopa 25/8/21 11:05: Ohhh q maravilla de receta
Pedro 25/8/21 11:12: It's absolutely tempting!!!
DEZMOND 25/8/21 11:52: Those seedy crackers looks nom and them capper berries crack me up as they look like... lol
Rose world 25/8/21 13:05: Beautiful steak tartare. I love such cuisine once in a while. A change from my Chinese cooking.
Bernadette 25/8/21 13:08: This would be a bit of a stretch for me but it sure does look good.
Kitchen Riffs 25/8/21 15:46: This is one of those things that I've never made -- you're right that it's an "order out" item for us. Really should prepare my own one of these days -- I'm within a 20 or so minute walk of a first class butcher who always has nice prime meat. Nice recipe, and one I should make. Thanks!
Balvinder 25/8/21 17:03: Such a fun and delicious idea! I also love the combo of flavors and the presentation!
Ben | Havocinthekitchen 25/8/21 18:50: This looks and sounds terrific - really nice flavour and texture profile and eye-catching name, not to mention the elegant presentation. Another stunning restaurant-worth dish!
Pam 25/8/21 19:12: Beautiful presentation!!
Chef Mimi 25/8/21 22:18: Oh my goodness I love steak tartare! And that dressing is superb. Glad you only used the capers for presentation. I once ordered steak tartare and there were so many capers mixed in that I couldn’t really eat it. I guess the chef was experimenting…
Izaa 26/8/21 08:29: woow looks delicious
Klaudia Zuberska 26/8/21 10:34: Hello!
Mmmm looks delicious! Appetizing entry :) I love such entries, I am very willing to argue to do it. I like to cook, bake, fry :)
Greetings from Poland!
Liz That Skinny Chick Can Bake 26/8/21 13:29: Bill, my beef-a-holic would love this! We've had it at restaurants, but never made it at home!
thepaintedapron.com 26/8/21 16:03: Being a well done gal, I'll pass on steak tartare but your recipe is elegant and presentation quite beautiful!
Jenna
Martyna 26/8/21 22:15: This looks very delicious ;)
Eva Taylor 27/8/21 15:22: This is definitely my favourite thing to order when dining out, it’s so extravagant. Years ago, when I first met my husband, I prepared tartare for his birthday meal, it wasn’t until years later that I discovered that he had to force himself to choke it down! We’ve been married tor 35 years!
Eva http://kitcheninspirations.wordpress.com/
The Yum List 28/8/21 02:47: Really looks like a delicious meal.
bread&salt 28/8/21 04:48: Dear friend! As usual presentation is perfect! Can we use sesame seeds instead of seeds crackers or crisped bread?
Lowcarb team member 1/9/21 23:44: This looks delicious.
I haven't had steak tartare recently :)

All the best Jan
Raymund 8/9/21 12:01: I never liked this before but as I try them again and again, I sort of acquired the taste for it. Now I am trying the venison ones, they are quite gamy so it will take a while
Noob Cook 22/9/21 11:21: A great dish that is more enjoyable to eat at home, worth the preplanning to ensure the freshness and all.