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Recipe details
Beef tartar with capers, rye toast, and egg yolk
Cold French-style beef tartar made from hand-cut raw tenderloin with capers, shallot, Dijon mustard, Worcestershire sauce, and olive oil, topped with a pasteurized raw egg yolk and served with rye toast.
≈ 239 kcal/100 g · ≈ 183 kcal/serving
20 minEasyFrench
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
raw beef tenderloin, trimmed and very cold140 g
shallot, finely minced15 g
capers, drained and minced10 g
Dijon mustard5 g
Worcestershire sauce5 ml
extra-virgin olive oil3 ml
freshly ground black pepper1 g
fine salt1 g
raw pasteurized egg yolk17 g
rye bread, toasted and cut into fingers30 g
Cookware and utensils
Chef’s knife
Cutting board
Mixing bowl
Small bowl
Serving plate
Measuring spoons
Directions
01
Chill the serving plate and mixing bowl for 5 minutes.
Products
No products at this step
Action
Chill
Time
5 min
Temperature
Refrigerator-cold
02
Cut the very cold beef tenderloin into 3 mm dice with a chef’s knife.
Products
raw beef tenderloin, trimmed and very cold — 140 g
Action
Cut
Time
5 min
Temperature
Keep below 4°C/40°F
03
Combine the shallot, capers, Dijon mustard, Worcestershire sauce, olive oil, pepper, and salt in the chilled bowl.
Products
shallot, finely minced — 15 g; capers, drained and minced — 10 g; Dijon mustard — 5 g; Worcestershire sauce — 5 ml; extra-virgin olive oil — 3 ml; freshly ground black pepper — 1 g; fine salt — 1 g
Action
Combine
Time
2 min
Temperature
Cold
04
Fold the diced beef into the seasoning mixture until evenly coated.
Products
raw beef tenderloin, trimmed and very cold — 140 g; shallot, finely minced — 15 g; capers, drained and minced — 10 g; Dijon mustard — 5 g; Worcestershire sauce — 5 ml; extra-virgin olive oil — 3 ml; freshly ground black pepper — 1 g; fine salt — 1 g
Action
Fold
Time
1 min
Temperature
Keep below 4°C/40°F
05
Mound the tartar on the chilled plate and place the raw pasteurized egg yolk on top.
Products
raw beef tenderloin, trimmed and very cold — 140 g; raw pasteurized egg yolk — 17 g
Action
Plate
Time
2 min
Temperature
Cold; no heating step, so no internal cooking temperature applies
06
Arrange the toasted rye bread fingers beside the tartar and serve immediately.
Products
rye bread, toasted and cut into fingers — 30 g
Action
Serve
Time
5 min
Temperature
Room temperature toast
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
