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Saturday, July 8, 2017

Steak Tartare

Deb Lindsey for The Washington Post; table linens and dinnerware from Crate and Barrel


Steak tartare is a bistro favorite that is easy to prepare, especially using this method of folding the meat into a kind of vinaigrette. Chop the meat by hand; a food processor will break the meat down too much and cause it to become mushy.

The dish is often served with a raw egg yolk on top; here, the yolk is incorporated into the vinaigrette. If you are concerned about the risk of salmonella, buy pasteurized eggs, available in select supermarkets.

The recipe doubles nicely; use all of the vinaigrette for 16 ounces of beef. Serve with baguette slices that have been brushed with olive oil, seasoned with salt and pepper, then toasted.

Make Ahead: The vinaigrette can be made 2 days in advance. You will have some of the vinaigrette left over; it can be used for a vegetable marinade or added to oil to make a salad dressing. The meat can be chopped several hours in advance and wrapped tightly in plastic. It is best to assemble the tartare just before serving.


Yield: Makes 6 hors d'oeuvre servings or 3 first-course servings


1 large egg yolk (see headnote)
1 tablespoon fish sauce
1 tablespoon Worcestershire sauce
1 tablespoon Dijon-style mustard
Freshly squeezed juice from 1/2 lemon (1 tablespoon)
1/4 teaspoon hot pepper sauce, such as Tabasco
2 tablespoons extra-virgin olive oil
1 tablespoon good-quality truffle oil, such as Sabatino Tartufi
1 scallion, white and light-green parts, chopped (2 tablespoons)
3 cornichons, chopped (2 tablespoons)
1 teaspoon capers, drained
1/4 cup packed flat-leaf parsley leaves, chopped (1 tablespoon)
1 pound beef tenderloin, preferably grass-fed and organic, trimmed of all sinew and silver skin and chopped finely by hand
Finely chopped chives, for garnish (optional)


Combine the egg yolk, fish sauce, Worcestershire sauce, mustard, lemon juice, pepper sauce, olive oil and truffle oil in a mini food processor or a blender. Blend on high speed for a full minute to emulsify. Add the scallion, cornichons, capers and parsley; pulse several times. (You want to chop the additions, not puree them.) The yield is about 2/3 cup.

When ready to serve, place the beef in a medium bowl. Fold in half of the vinaigrette to form the steak tartare, reserving the remaining vinaigrette for another use (see headnote).

Press the tartare into a 4-inch ring mold, then remove the ring. Or shape the mixture into a disk approximately 4 inches in diameter.

Garnish with chopped chives, if desired. Serve immediately.

From Real Entertaining columnist David Hagedorn.

Nutritional Facts
Calories per serving (based on 6): 260
% Daily Values*
Total Fat: 21g 32%
Saturated Fat: 8g 40%
Cholesterol: 55mg 18%
Sodium: 180mg 8%
Total Carbohydrates: 2g 1%
Dietary Fiber: 0g 0%
Sugar: 1g
Protein: 14g

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