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Recipe details
Classic Beef tartar with Toasted Baguette
Chilled hand-cut raw beef tenderloin is mixed with shallot, cornichons, capers, Dijon mustard, Worcestershire sauce, olive oil, salt, and pepper, then shaped and served with a raw egg yolk and crisp butter-toasted baguette.
≈ 219 kcal/100 g · ≈ 465 kcal/serving
25 minMediumFrench
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, very cold113 g
shallot, finely minced15 g
cornichons, finely chopped12 g
capers, drained and chopped8 g
Dijon mustard5 g
Worcestershire sauce5 ml
extra-virgin olive oil10 ml
raw egg yolk1 pcs
baguette, sliced45 g
unsalted butter for toasting2 g
freshly ground black pepper0.5 g
fine salt0.5 g
Cookware and utensils
Chef’s knife
Cutting board
Mixing bowl
Small skillet
Ring mold or small bowl
Directions
01
Chill the beef, bowl, and knife for 10 minutes.
Products
raw beef tenderloin, very cold — 113 g
Action
Chill
Time
10 min
Temperature
Refrigerator-cold
02
Melt the butter in a skillet over medium heat.
Products
unsalted butter for toasting — 2 g
Action
Melt
Time
1 min
Temperature
Medium heat
03
Toast the baguette slices in the butter until crisp.
Products
baguette, sliced — 45 g; unsalted butter for toasting — 2 g
Action
Toast
Time
4 min
Temperature
Medium heat
04
Dice the chilled beef into 3 mm pieces.
Products
raw beef tenderloin, very cold — 113 g
Action
Dice
Time
4 min
Temperature
Cold
05
Combine the beef, shallot, cornichons, capers, mustard, Worcestershire sauce, olive oil, salt, and pepper.
Products
raw beef tenderloin, very cold — 113 g; shallot, finely minced — 15 g; cornichons, finely chopped — 12 g; capers, drained and chopped — 8 g; Dijon mustard — 5 g; Worcestershire sauce — 5 ml; extra-virgin olive oil — 10 ml; fine salt — 0.5 g; freshly ground black pepper — 0.5 g
Action
Combine
Time
2 min
Temperature
Cold
06
Pack the tartar into a ring mold and place it beside the toast.
Products
raw beef tenderloin, very cold — 113 g; baguette, sliced — 45 g
Action
Shape
Time
2 min
Temperature
Cold
07
Top the tartar with the raw egg yolk and serve immediately.
Products
raw egg yolk — 1 pcs
Action
Serve
Time
1 min
Temperature
Cold; no cooking step applies
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
Saved image, when available