This beef tartare recipe was shared by chef Jean-François Vachon of Montreal’s Restaurant l’Express. Be sure to use the freshest meat possible for the finest result.
Beef Tartare – Serves 4
Ingredients:
For the tartare base
- 10 grams sea salt
- 40 ml red wine vinegar
- 35g capers
- 1 clove of garlic, minced
- 125g white onion, finely chopped
- 30 ml olive oil
- 30 ml canola oil
- 1g ground white pepper
- 1g cayenne pepper
- 2g paprika
- chopped parsley, to taste
For the tartare
- 600 grams lean beef filet (such as Boston), chopped finely
- 4 egg yolks
- Cayenne pepper to taste
- Freshly ground black pepper
Instructions:
For the tartare base
- In a bowl, mix together, salt, vinegar, and capers
- Incorporate the onions and garlic.
- Whisk in the oils.
- Gently crush the capers as you mix to bring out the flavors
- Add the spices and parsley
- Keep cold while you prepare the meat
Assembly
- In a bowl, mix together the beef with the egg yolks.
- Add the tartare base, little by little, to sufficiently season the meat. Mix gently, then give it a taste. Add enough base until seasoned to your liking. Feel free to increase the amount of cayenne pepper to add spice if you like.
- Add ground black pepper
- Mix well, then gently pile onto a cold plate to serve. *If you wish to elevate the presentation, place tartare in a ring mould, or form in the shape of an oval by using two spoons.
Serve immediately with toasted baguette slices, fries, or a green salad.
Bon Appétit!
