Steak Tartare With Dijon And Caperberries

How to Make Steak Tartare With Dijon And Caperberries

Total time: 25 min · Yields 2 servings

1. 1

   Prepare the Beef

   Using a very sharp chef's knife, slice the chilled beef tenderloin into 1/4 inch thick sheets. Stack the sheets and cut them into thin strips, then rotate and dice into uniform 1/4 inch cubes. Do not use a food processor as it will destroy the texture.

2. 2

   Mix the Base Sauce

   In a chilled stainless steel bowl, whisk together the Dijon mustard, Worcestershire sauce, Tabasco, and olive oil until an emulsion forms.

3. 3

   Combine Aromatics

   Fold the minced shallots, chopped capers, cornichons, salt, and black pepper into the mustard mixture until evenly distributed.

4. 4

   Incorporate the Beef

   Add the hand-chopped beef to the bowl. Use a chilled spoon to gently fold the meat into the dressing until every piece is coated. Taste and adjust salt if necessary.

5. 5

   Plate and Serve

   Divide the mixture into two portions. Use a ring mold to press the beef into a neat circle on each plate. Create a small indentation in the center of the beef and carefully place one raw egg yolk in each.