The secret to great-tasting steak tartare, says chef Brad Race, is to cut the meat to order just before serving. Tabasco and Worcestershire are small embellishments in this version of the French classic.
For this recipe, it's best to buy the best-quality meat you can afford, from a butcher shop and butcher you trust. The recipe calls for raw eggs: If you are concerned about the risk of salmonella, use pasteurized eggs, available in select supermarkets.
Serve with a small pile of fresh potato chips, as the chef does at Béarnaise.
The steak should be prepped no more than 1 hour in advance; keep it refrigerated.
From Brad Race, executive chef at Béarnaise on Capitol Hill.
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Ingredients
measuring cupServings: 4
Directions
Step 1
Mince the shallots and chives (to taste); place in a mixing bowl.
Step 2
Cut each filet in half, then into thin slices. Stack the slices, then cut them into small dice. Add to the bowl, along with the capers, Tabasco and Worcestershire. Season with the salt and pepper; toss gently to incorporate.
Step 3
Divide the tartare mixture among individual plates; use your clean hands to form each portion into a neat mound, with an indentation large enough to accommodate an egg yolk.
Step 4
Place a yolk atop each portion.
Step 5
Garnish each plate with small dollops of the whole-grain mustard and Dijon mustard and with cornichons. Sprinkle a little salt onto the egg yolks. Serve right away.
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Nutritional Facts
Per serving
Calories
200
Fat
8 g
Saturated Fat
3 g
Carbohydrates
6 g
Sodium
200 mg
Cholesterol
75 mg
Protein
26 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From Brad Race, executive chef at Béarnaise on Capitol Hill.
Tested by Bonnie S. Benwick.
Published July 15, 2014
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