Ingredients:

  • 8 ounces (225g) very lean beef tenderloin, trimmed of all fat and sinew
  • 1 small shallot, finely minced (about 2 tablespoons)
  • 2 tablespoons capers, drained and finely chopped
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon finely chopped fresh parsley
  • 1 teaspoon Tabasco sauce (or to taste)
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 large egg yolks, preferably from pasture-raised hens
  • Crusty bread or baguette slices, toasted
  • Cornichons (small pickled gherkins), for garnish
  • Fresh parsley sprigs, for garnish (optional)

Instructions:

  1. Mince the beef extremely finely, either by hand with a sharp knife or using a meat grinder with a coarse die. Ensure the beef is fridge-cold during this process.
  2. In a mixing bowl, combine the minced beef, shallot, capers, Dijon mustard, Worcestershire sauce, parsley, Tabasco sauce, salt, and pepper. Mix gently but thoroughly.
  3. Cover the bowl with cling film, pressing it directly onto the surface of the tartare to prevent oxidation. Refrigerate for at least 30 minutes to allow the flavors to meld.
  4. Divide the tartare mixture between two plates. Make a small well in the center of each portion and gently place an egg yolk in the well.
  5. Serve immediately with toasted crusty bread or baguette slices, cornichons, and optional parsley sprigs. Instruct diners to mix the egg yolk into the tartare just before eating.