Firming the beef in the freezer makes it easier to cut.
Recipe information
Yield
Makes 4 servings
Ingredients
1 pound best-quality beef tenderloin
3 tablespoons chopped drained capers
2 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons grapeseed or other neutral oil
1 tablespoon finely chopped cherry pepper or red jalapeño
1 tablespoon finely chopped shallot, rinsed in cold water
Kosher salt
4 best-quality large egg yolks
Freshly ground black pepper
Dijon mustard, cornichons, and toasted country-style bread (for serving)
Preparation
Step 1
Chill beef in freezer 15 minutes; cut into 1/4" pieces. Mix beef, capers, parsley, oil, cherry pepper, and shallot in a chilled large bowl; season with salt.
Step 2
Divide tartare among chilled plates and top with egg yolks; season with salt and black pepper. Serve with mustard, cornichons, and toast.
