- 1 lb filet mignon, very cold, fully trimmed of fat and silverskin
- 2 tbsp shallot, very finely minced
- 2 tbsp capers, drained and finely chopped
- 3 cornichons, finely diced
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp Dijon-style mustard
- 1 tbsp olive oil
- 1 tsp hot sauce, or to taste
- 4 egg yolks (1 per portion, optional)
- Flaky sea salt and cracked black pepper
- Toasted baguette slices or crackers, for serving
Classic Hand-Cut Beef Filet Tartare
Ingredients
Method
- Freeze the trimmed filet for 15-20 minutes, just until firm - this makes hand-cutting far cleaner and more precise.
- Using a very sharp knife, slice the filet into thin planks, then thin strips, then a fine, even dice. Do not use a food processor - it turns the texture pasty.
- Combine the diced filet in a chilled bowl with the shallot, capers, cornichons and parsley
- Fold in the Dijon mustard, olive oil and hot sauce, then season with salt and pepper - taste as you go, since raw meat takes more seasoning than you'd expect.
- Chill the mixture 10 minutes so the flavors come together.
- Divide among chilled plates, mounding or using a ring mold for a neat portion.
- Top each portion with a raw egg yolk just before serving, if using, and finish with a touch more flaky salt.
- Serve immediately with toasted bread or crackers.
Chef's tip
Only use meat you'd be comfortable eating raw - the freshest filet, from a source you trust, cut the same day you plan to serve it.
